Estonian Cabbage Cream Soup

Introduction

History

This recipe has been passed down through generations in Estonia, where cabbage is a staple ingredient in many dishes. The addition of cream gives the soup a rich and velvety texture that is sure to warm you up from the inside out.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Be sure to chop the cabbage and carrots into small, bite-sized pieces for the best texture in the soup.

- Whisking together the flour and cream before adding it to the soup will help prevent lumps from forming.

- Adjust the amount of salt to taste, as the saltiness of the soup will depend on the type of broth or stock you use.

Serving Suggestions

Serve this soup with a side of crusty bread or a simple green salad for a complete meal.

Cooking Techniques

Be sure to stir the soup continuously when adding the cream mixture to prevent it from curdling.

- Simmer the soup over low heat to allow the flavors to meld together.

Ingredient Substitutions

You can use half-and-half or milk instead of heavy cream for a lighter version of this soup.

- Substitute other vegetables such as potatoes, leeks, or celery for a different flavor profile.

Make Ahead Tips

This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Presentation Ideas

Garnish the soup with a swirl of cream, a sprinkle of fresh herbs, or a drizzle of olive oil for an elegant presentation.

Pairing Recommendations

This soup pairs well with a crisp white wine, such as a Sauvignon Blanc or Chardonnay.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Nutrition Information

Calories per serving

Calories: 300 per serving

Carbohydrates

Carbohydrates: 15g per serving

Fats

Fats: 25g per serving

Proteins

Proteins: 5g per serving

Vitamins and minerals

This soup is a good source of Vitamin C, Vitamin A, and potassium.

Alergens

This recipe contains dairy (cream) and soy flour.

Summary

This soup is a rich and creamy dish that is high in fats and carbohydrates, making it a satisfying and filling meal.

Summary

Estonian Cabbage Cream Soup is a delicious and comforting dish that is perfect for a cozy night in. With its creamy texture and hearty flavors, this soup is sure to become a new favorite in your recipe repertoire.

How did I get this recipe?

I have a clear recollection of the first time I saw this recipe for Estonian Cabbage Cream Soup. It was many years ago when I was just a young girl living in a small village in Estonia. My mother, who was an excellent cook, had learned the recipe from her own mother, who had learned it from her grandmother before her. It was a recipe that had been passed down through the generations, and I was lucky enough to be able to learn it as well.

I remember watching my mother as she prepared the soup, chopping the cabbage into thin strips and sautéing it with onions in a large pot. The smell of the cabbage cooking filled the kitchen, making my mouth water in anticipation. As the cabbage softened, my mother added in some diced potatoes and carrots, along with a generous sprinkling of salt and pepper. She let the vegetables cook together for a few minutes before pouring in some chicken broth.

The soup simmered on the stove for what seemed like hours, the aroma growing richer and more enticing with each passing minute. Finally, my mother added in a dollop of sour cream, stirring it in until the soup took on a creamy, velvety texture. She ladled the soup into bowls and garnished it with a sprinkle of fresh dill before serving it to our family.

I remember taking my first bite of the soup and being blown away by the flavors. The sweetness of the cabbage paired perfectly with the creamy richness of the sour cream, creating a dish that was both comforting and delicious. From that moment on, Estonian Cabbage Cream Soup became a staple in our household, a dish that we would enjoy on cold winter nights or special occasions.

As I grew older, I became more interested in cooking and began experimenting with the recipe myself. I added in different herbs and spices, tried using different types of broth, and even experimented with different vegetables. Each time I made the soup, I would think of my mother and the generations of women who had come before me, passing down this recipe from mother to daughter.

Over the years, I shared the recipe with friends and neighbors, who all raved about its deliciousness. I even entered it into a local cooking competition and won first prize, much to the chagrin of some of the more seasoned cooks in town. But for me, the real prize was being able to share a piece of my heritage with others, to pass on a recipe that had been a part of my family for generations.

Now, as a grandmother myself, I continue to make Estonian Cabbage Cream Soup for my own grandchildren, who love it just as much as I did when I was their age. And as I watch them slurp up every last drop of the soup, I can't help but feel a sense of pride and connection to my past, to the women who came before me and who taught me the importance of good food and family traditions.

So the next time you're looking for a comforting and delicious meal to warm you up on a cold winter's night, why not give Estonian Cabbage Cream Soup a try? I promise you won't be disappointed. And who knows, maybe you'll start your own culinary tradition that will be passed down through the generations.

Categories

| Cabbage Recipes | Carrot Recipes | Estonian Recipes | Estonian Soups | Estonian Vegetarian | Heavy Cream Recipes | Parsley Root Recipes | Soy Flour Recipes | Zucchini Recipes |

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