Vaselka's Cabbage Soup

I am a fan of cabbage in the winter.  Vaselka’s Cabbage Soup fits the bill on a cold winter’s night.  It is hearty, savory and first-class.  This cabbage soup is similar to the Russian dish Sour Shchi or Shchi Kisliye, which is a sour cabbage stew made with sauerkraut.  This recipe comes from Veselka, a Ukrainian eatery in the East Village of New York City.  They have been around for many generations and are legend in their own right.

My father exposed me to this type of soup.  He has an affinity to Russian and Ukrainian food. This soup is made with pork, cabbage, onions, carrots, celery, sauerkraut and fragrant spices.  The sauerkraut gives the soup its uniquely sour taste.  It is easy to make.  Most of the work in this recipe involves chopping vegetables.  Prep time is about twenty minutes.  Cook time is almost three hours.

I found this recipe in New York Magazine.  The recipe serves eight.  The cost per serving is $1.28.  Total cost is $10.22.

I paired this with 2003 Olathe Winery Colorado Chardonnay.  The tannins of the Chardonnay contrast the acidity of the soup.  The wine has flavors of apple, oak and a hint of spice.  It is medium body wine that is perfect for this dish.

Veselka’s Cabbage Soup

• 1 pound pork butt, cut into small cubes
• 1 1/2 quarts chicken stock
• 4 cups water
• 3 allspice berries
• 3 bay leaves
• 1 tablespoon dried marjoram
• 1 cup sauerkraut, plus around 4 tablespoons juice
• 1 large potato, peeled and diced
• 2 carrots, minced
• 3 stalks celery, minced
• 1 small onion, diced
• 2 cups fresh cabbage, shredded thin

(1) Place the pork in a medium stockpot with the chicken stock, water, allspice, bay leaves, and marjoram. Bring to a boil and then simmer on low heat for about 2 hours. Remove the pork and set aside on a plate to cool. Skim fat from stock, leaving a few “eyes” of fat for flavor. Add sauerkraut and simmer for 20 minutes. (2) Add potato and simmer for 5 minutes. (3) Add the carrots, celery, onion, and cabbage and simmer for 20 minutes. Add the pork and simmer for 10 more minutes. Season with salt and pepper. Add sauerkraut juice. Serves 6 to 8.

Recipe courtesy of New York Magazine