Russian Cabbage Soup, with Lamb

This was one of those meals born out of looking at a pile of stuff that needed to be used, and trying to figure out what to make with it.  I had a bunch of cabbage, and chunk of leftover grilled lamb, and a few miscellaneous other vegetables.  A Russian cabbage soup was suggested - perfect!  I looked up a few recipes, and of course made it up as  I went along. 20130909-231407.jpg

Here's what I used:

  • Cabbage - I had part of a green cabbage and part of a purple cabbage, added up to about a whole cabbage.
  • 3 leeks (recipes you see call for onions, but I had these and they needed to be used so I went for them, but onions would be great too)
  • Celery - maybe 1 or 2 stalks
  • 1 Carrot
  • Paprika - a generous heaping tablespoon
  • Beef broth - a quart
  • Lamb - this was leftover grilled lamb, maybe a pound? I'm not quite sure.  I cut it in cubes.  Any kind of meat would work, even ground beef.  And I think it would work fine without any meat at all.
  • Garlic - a couple of cloves
  • Tomatoes - one can of crushed tomatoes.

I shredded all the veggies with the grating disk in my food processor, and put it all in the pot with the beef broth, garlic, paprika and a little salt & pepper.  I let that simmer for a while until the veggies were getting soft.  Then I added the lamb, diced into medium sized cubes, and let that all simmer a while longer until the lamb was falling apart.

The flavor was really good - not what you might expect from a cabbage soup.  And the texture was nice - different from what I usually do, because of the way the veggies were shredded.

This would be great on a cold winter day.  We had some with a dollop of sour cream on top.  One of my three-year-olds inhaled a whole bowl at snack time.



Lisa Marsh

Mom to two sets of twins.

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