Artículo RevisadoRecetas

SOPA DE REPOLLO (CHILEAN CABBAGE SOUP)

Escrito por Equipo EditorialRevisado por Walter C

Table of Contents

SOPA DE REPOLLO (CHILEAN CABBAGE SOUP)

SOPA DE REPOLLO (CHILEAN CABBAGE SOUP). Alimento Base: Cabbage, Wash and finely shred the cabbage. Peel the potato, slice thinly, then cut each slice into 3 or 4 fingers. Trim the leek and split it lengthwise. Wash thoroughly, then slice finely....
Imprimir receta Fijar la receta
Tiempo de preparación 45 minutos
Tiempo Total 45 minutos
Raciones: 4 comensales
Plato: Cabbage
Cocina: Chile
Ingredients Method

Ingredientes
  

  • 1 small green cabbage weighing about 1 pound
  • 3 tablespoons butter
  • 1 cup coarsely grated Munster or similar cheese
  • 1 large or 2 medium potatoes
  • 4 cups beef or chicken stock
  • 1 large leek
  • Salt and freshly ground pepper

Method
 

  1. Preparation
  2. Wash and finely shred the cabbage.
  3. Peel the potato, slice thinly, then cut each slice into 3 or 4 fingers.
  4. Trim the leek and split it lengthwise.
  5. Wash thoroughly, then slice finely.
  6. Heat the butter in a saucepan large enough to hold all the ingredients.
  7. Add the cabbage, potatoes, and leek and cook, stirring with a wooden spoon, until the vegetables have absorbed the butter and the cabbage and leek are wilted, about 3 or 4 minutes.
  8. Pour in the stock, season to taste with salt and pepper and simmer, covered, over moderate heat for 30 minutes, until the cabbage is tender.
  9. Stir in the cheese, and serve in soup bowls.