Cabbage-Leek Soup
Comments: Leave cabbage to soak for at least 1 hour into really salted water, 1 tablespoon [15 mL] for each 4 cups [1 L] water, before draining and adding to the soup.
If desired, to prepare your own beef broth, simmer 2 to 3 pounds [900 g to 1.4 kg] meaty beef shanks along with chopped onion and leek, celery dices and 8 cups [2 L] cold water for 2 1/2 to 3 hours; remove meat when done.
Servings: Approximately 12 cups [3 L]
  • 1 onion, finely chopped
  • 1 leek, finely chopped
  • 2 stalks celery, diced
  • 8 cups [2 L] beef broth
  • Salt and pepper, to taste
  • 1/2 cabbage, finely chopped or grated
  • Bring together chopped onion and leek, celery dices, beef broth, salt and pepper to a boil.
  • Add finely chopped or grated cabbage.
  • Leave to boil for at least 20 minutes, or, as people used to in the old days, leave to simmer really slowly for up to 2 to 3 hours.