Seasonal Soups and Stews

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Note: This soup freezes well. If preparing for freezer, don’t add rice; cooked rice can be added later as you
reheat it.

Hungarian Cabbage Soup

Serves 8 to 10

This was a favorite of many of our friends from years ago at Hilltop Herb Farm.

2 1/2 pounds meaty beef bones
1 cup chopped yellow onion
2 large garlic cloves, pressed
2 tablespoons paprika, preferably Hungarian
1 1/2 tablespoons caraway seed
8 cups water
5 cups canned, chopped tomatoes, with juice
1 1/2 pounds green cabbage, finely shredded
1 pound apples, cored and coarsely chopped
2 teaspoons sugar
4 large bay leaves
2 tablespoons fresh thyme leaves (4 to 6 sprigs) or 2 teaspoons dried leaves
1/4 cup lemon juice
2 teaspoons salt
1 teaspoon freshly ground black pepper

In heavy pan (not a deep soup kettle), brown beef on all sides. Add onion and garlic; cook until golden but not browned. Add paprika and caraway and cook briefly to toast spices.

Add remaining ingredients except lemon juice, salt and pepper. Bring to boil, reduce heat, and let cook at least 1 1/2 hours until vegetables are soft and flavor is rich. Add more water to keep soup at approximately same volume. Add lemon juice, salt and pepper toward end of cooking time; taste and correct seasoning, adding additional thyme, salt, pepper and/or lemon juice. Remove bones, remove and chop any meat still on bones, and return to soup.

Note: This soup can be prepared with diced beef stew meat or with canned or homemade beef stock; adjust salt as needed.

Surprise Winter Vegetable Soup

Serves 6

Turnips or rutabagas are the makings of an elegant soup.

1 cup peeled and diced turnips or rutabagas
2 1/2 cups chicken broth or vegetable stock
1 tablespoon butter
1 tablespoon flour
1 to 1 1/2 tablespoons chopped fresh tarragon or mint marigold, or other fresh herb of choice, or 1 to 1 1/2 teaspoons of dried herbs
1/2 cup heavy cream
Salt and freshly ground white pepper, to taste
Chopped fresh parsley, for garnish

Cook turnips or rutabagas in broth or vegetable stock until soft. Allow broth to cool and then puree in blender or food processor. In medium-size, heavy saucepan, melt butter. Stir in flour and cook for 1 minute, stirring constantly – do not let brown. Add blended vegetables and broth, mixing well. Stir in herbs and cream and season with salt and pepper. Simmer until completely hot, stirring often. Serve topped with fresh parsley.

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