“This is from the cookbook "Twelve Months of Monastery Soups." I have reduced the oil from 1/2 cup to 1/4 cup to make it a little more healthy.”
READY IN:
1hr 25mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Pour the oil into soup pot and saute onions for five minutes.
  2. Add the potatoes, cabbage, chicken stock, wine, salt and pepper. Bring to a boil and reduce the heat and cover the pot. Simmer for an hour. Turn off the heat and let soup rest for 10 minutes.
  3. Serve hot.

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