Cabbage Soup is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic soup of cabbage, carrots, onion and bacon cooked in a meat-based stock. The full recipe is presented here and I hope you enjoy this classic British version of: Cabbage Soup.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
118. INGREDIENTS.—1 large cabbage, 3 carrots, 2 onions, 4 or 5 slices of lean bacon, salt and pepper to taste, 2 quarts of medium stock No. 105.
Mode.—Scald the cabbage, exit it up and drain it. Line the stewpan with the bacon, put in the cabbage, carrots, and onions; moisten with skimmings from the stock, and simmer very gently, till the cabbage is tender; add the stock, stew softly for half an hour, and carefully skim off every particle of fat. Season and serve.
Time.—1-1/2 hour. Average cost, 1s. per quart.
Seasonable in winter.
Sufficient for 8 persons.
Modern Redaction
Ingredients:
1 large cabbage, cored
3 carrots
2 onions
5 slices of lean bacon
salt and freshly-ground black pepper, to taste
2l medium stock
Method:
Bring a pan of water to a boil, add the cabbage and scald for 2 minutes. Drain and shred.
Use the bacon to line the base of a stockpot then add the cabbage, carrots and onions. Moisten with a little stock then bring to a simmer and cook very gently, covered, for about 15 minutes, or until the cabbage is just tender. Add the remaining stock, bring to a simmer and cook very gently for 30 minutes then carefully skim off every particle of fat.
