Pork Steak and Cabbage Soup
You can ladle this soup over some shredded Cheddar or American cheese, allow time for the cheese to melt, and stir everything together.
INGREDIENTS | SERVES 8–10
- 3 tablespoons extra-virgin olive oil
- 2 stalks celery, finely diced
- 1 1-pound bag baby carrots
- 1 large yellow onion, diced
- 1 clove garlic, minced
- 2 pounds boneless pork steak
- 4 large russet or red potatoes, peeled or unpeeled, and diced
- 4 cups chicken broth
- 1 large head of cabbage, cored and shredded
- OPTIONAL: 1 ½ teaspoons juniper berries
- OPTIONAL: ½ cup dry white wine or beer
- OPTIONAL: shredded Cheddar cheese, to taste
Add the oil to a 6-quart Dutch oven and bring to temperature over medium heat. Mince or shred 4 or 5 of the baby carrots and add them to the pan along with the celery; sauté for 3 to 5 minutes, or until soft. Add the onion and sauté until transparent. Add the garlic and sauté for an additional 30 seconds.
Trim the pork of most of the fat; cut into small strips or dice. Add the pork and potatoes; stir-fry for 3 to 5 minutes, or until the potatoes just begin to take on a golden brown color.
Deglaze the pan with some of the chicken broth, and then add the remaining broth. Bring the broth to a boil; reduce the temperature and simmer, covered, for 45 minutes. Cut the remaining carrots into 3 or 4 pieces each and add to the pan.
Add the cabbage in stages. Stir in ½ cup, cover the pan and allow to steam for 5 minutes, stir the cabbage into the soup, and repeat until all the cabbage has been added.
Add the juniper berries and wine or beer, if using. Cover and simmer for 45 minutes, stirring occasionally. Add water if additional cooking liquid is needed. Serve topped with some shredded Cheddar cheese, if desired.
Best Options
This hearty soup tastes even better after it's been refrigerated overnight and warmed up the next day. The traditional version doesn't have the extra carrot pieces in it; omit them if you wish. Serve the soup with pumpernickel or whole grain bread and beer.
