Norwegian Cream of Cabbage Soup

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READY IN: 1hr 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Scrub the potatoes well but do not peel.
  • Cook in water to cover until well done, about 30 minutes after the water boils.
  • In a soup pot, melt 2 tablespoons butter.
  • Add the onion and saute until golden brown and sweet, about 10 minutes.
  • Add the caraway seeds and saute for 1 minute.
  • Coarsely chop two-thirds of the cabbage (including the cores).
  • Add to the soup pot.
  • To speed the cooking you might want to add the cabbage a little at a time and let it cook down, or add it all at once and cover the pot.
  • Cook until the cabbage is sweet and limp.
  • Blend the onion-cabbage mixture with the potatoes, potato water, and milk.
  • Set aside.
  • Finely chop the remaining cabbage.
  • In the soup pot, melt 2 tablespoons butter.
  • Add the remaining cabbage and saute until the cabbage is limp.
  • Add the blended mixture to the soup pot, along with the salt, pepper, and vinegar.
  • Heat gently until simmering, then simmer for 5-10 minutes to blend the flavors.
  • Taste and adjust the seasonings.
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