This is a hearty and delicious soup, I have been fiddling with to get where I like it. It is warming and satisfying on cool days. Its easy to make got great flavor.
Serves 10-12
1 lb (raw) ground beef, lamb. turkey or venison (drained and crumbled)
1 large onion, chopped
1 head of cabbage, chopped
1T rapedura, sucanut, maple sugar or brown sugar
1 1/2 tsp salt
1 gallon of chicken, turkey or veggie broth
3T Worcestershire sauce
9 peppercorns
3 bay leaves
12 all spice berries
2 6- oz cans of tomato paste
1. Put the first seven ingredients in the pot.
2. Make a spice pack or bouquet with a cloth tea bag, small piece of muslin tied, or tea ball and put the peppercorns, bay leaves and whole allspice in it and add it to the pot. ***
3. Bring the pot to a boil and reduce heat to simmer for one hour.
4. Remove the spice sack, give it a stir, making sure your meat is broken up into crumbles and your cabbage is tender.
5. Put your tomato paste into a medium bowl and dip a ladle into your hot soup to skim off a ladle or two of the hot broth. (It is ok if you get a few floaties) Put it in the bowl with the tomato paste and whisk until smooth then add to the pot and stir. (This incorporates the paste into the liquid without clumps in your soup pot.) Heat through and serve with crusty bread or sour dough.
***If you don't have whole spices or you don't have the means to make a spice pack - you can use ground spices directly in your pot 1/4-1/2 tsp of each (according to your taste) and just fish out your bay leaves before adding your tomato paste.
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