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Cabbage-Potato Soup |
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Serves: 4 Print this Recipe1 pound pork hock fresh 4 cups water 2 cups cabbage thinly sliced 1 cup potatoes new,cubed 1/2 cup onions chopped 1/2 cup celery sliced 1 tablespoon chicken bouillon 1 garlic large, minced 1/4 teaspoon each pepper, dried rosemary, sage and thyme leaves, crushed 1/4 cup flour 1/2 cup water Sour cream Dairy Paprika In a 3-quart saucepan over medium-high heat, bring meat and 4 cups water to a boil. Reduce heat to low, cover and simmer for 1 hour or until meat is very tender. Remove meat; set aside. Add vegetables, bouillon granules and seasonings. Bring to a boil over high heat; reduce heat to low, cover and simmer for 20 minutes or until vegetables are tender. Meanwhile, cut meat from bones and cube; add meat to soup. In a small bowl, stir flour and 1/2 cup water until smooth. Increase heat to medium, stir flour mixture into boiling soup and boil for 3 minutes or until slightly thickened. To serve, top each serving with a dollop of sour cream and sprinkle with paprika. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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