The Nosher

This Beety, Beefy Cabbage Soup Is Perfect For Quarantine

By Crystal Rivera

A rich, beety, meaty cabbage stew. (Crystal Rivera)

This recipe originally appeared on The Nosher.

This comforting soup is a cross between a meaty borscht and my current obsession: caramelized cabbage. Both the flanken and cabbage lend a hand in its richness. You might just find yourself not needing any bouillon for this one.

If you can’t find golden beets, any beet will do. I just love the goldenness it promotes in the broth. Please do not, however, cut any cooking time of the cabbages. The longer you cook them, the better.

To make this vegetarian, add dried mushrooms for umami and double the vegetables in the broth to make it heartier. A cup of pearl barley would be a nice addition, too.

INGREDIENTS

For the cabbage:

• 1/3 cup olive oil • 1 1/2 pounds green cabbage, chopped • 1/2 cup leeks, halved and sliced • 1/2 tablespoon kosher salt • 2 teaspoons sugar (optional)

For the broth:

• vegetable oil • 1-1 1/2 pounds flanken • 2 carrots, unpeeled • 2 celery stalks • 1 head of garlic, unpeeled, halved crosswise • 1 onion, unpeeled • 1/4 cup fresh herbs of your choosing • 10 cups water • 2 1/2 teaspoons salt

For the soup:

• 2 1/2 cups golden beets, peeled and diced • 2 carrots, peeled and sliced • salt and pepper, to taste • fresh herbs, to taste (optional)

DIRECTIONS

1. Start by making the cabbage: Set a deep, large pan over mediumhigh heat. Add the olive oil. 2. Add the cabbage, leeks, salt and sugar. Immediately turn the heat down to low. Stir every 8-10 minutes (be careful not to interrupt the browning process by moving the cabbage around a lot) until the mix turns a deep brown, about 40 minutes. If at any point the pan looks too dry, gradually add a little more olive oil. 3. Once cooked, set the cabbage aside in a bowl lined with a paper towel. Pat down with more paper towel to remove any excess oil. 4. To make the broth, heat a large pot over high heat. Brown the flanken in batches, returning the meat to the pot when the last batch is done. 5. Add the vegetables, herbs, salt and water. Bring to a boil, cover with a lid and turn down to a simmer. For the first 15 minutes, check on the broth to remove any scum that rises to the top. I like to skim off some of the fat as the flanken simmers, but you may find it easier to do this once the soup cools down and the fat solidifies. 6. After 1 1/2 hours, discard the vegetables and herbs, and add the beets, carrots and caramelized cabbage. Continue to cook for another 30 minutes, or until tender. Add salt and pepper to taste, and fresh herbs, if you’d like. 

the NOSHER(food)

Make Andrew Zimmern’s Super Fluffy Matzah Ball Soup

By Andrew Zimmern

A Passover and holiday staple, matzah ball soup is Jewish penicillin. Before I had a bottle in my mouth I was sipping on this soup, and it’s remained one of my top five favorite foods. This is the only recipe I’ve come across that measures up to my grandmother’s.

This matzah ball is a floater. To make good floaters, you have to get air into the balls, which is best achieved with beaten egg whites.

INGREDIENTS

For the matzah balls:

• 5 large eggs, 3 separated • 1/4 tsp cream of tartar • 1/2 tsp garlic powder • 1/2 tsp onion powder • 1/2 tsp baking soda • 1/2 tsp baking powder • 2 1/2 tsps kosher salt • pepper • 1/4 cup schmaltz • 1/4 cup minced onion • 1 1/4 cups matzah meal • 1 Tbsp vegetable oil, for forming the matzah balls

For the soup:

• 2 quarts chicken stock • 1 3-pound chicken • 1 small onion, diced • 1 large carrot, thinly sliced • 2 celery ribs, thinly sliced • 1/3 pound rutabaga, peeled and diced • 4 large parsley sprigs, plus more for garnish • 4 large dill sprigs, plus more for garnish

DIRECTIONS

In a large bowl, beat the 3 egg whites and cream of tartar with an electric hand mixer until stiff peaks form.

In a separate bowl, combine the garlic powder, onion powder, baking soda, baking powder, salt, 3 egg yolks, 2 whole eggs, and pepper. Whisk to incorporate. Add the schmaltz, minced onion, beaten egg whites, and matzah meal. Fold together until fully combined. Press a sheet of plastic wrap directly onto the surface of the batter and refrigerate for at least 30 minutes, or up to 24 hours.

In a large pot, bring the chicken stock to a simmer. Add the whole chicken and return the stock to a simmer. Cover and cook for about an hour, or until the chicken is cooked through. Remove the chicken and let cool slightly, then shred the meat; discard the skin and bones. Reserve half of the chicken meat for another use.

Strain the soup into another pot set over medium heat. Add the onion, carrot, celery, rutabaga, chicken meat, parsley, and dill sprigs. Remove the matzah ball batter from the fridge. Using the vegetable oil to keep your hands moist and prevent the batter from sticking, roll golf ball sized matzah balls and gently place in the soup. Cover and cook over medium-low heat for 25 minutes.

Serve, garnishing with chopped dill and parsley. 

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