Sun, Sep-28-03, 23:38
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Senior Member
Posts: 870
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Plan: Dr Bernstein
Stats: 195/175/170
BF:
Progress: 80%
Location: alaska
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pork-cabbage soup
My non-lc family thought this was fine.I havent worked out the carb count, but used only fairly lc veg. I don't know how to elegantly indent, so will just list stuff: About 2 1/2 to 3 lbs country style pork ribs, cut into cubes. I like to brown them over max heat before adding the liquid. Then cover with 6-8 cups water,depending on the size of your pot. Add 2 cloves minced garlic, one small onion chopped, 1 stalk celery chopped, a teaspoon of paprika, a teaspoon of cayenne (less if you don't like it warm) and a tablespoon of Knorr tomato bullion powder(a bit of tomato flavor and only one carb) Simmer for an hour or more until the meat is tender but not falling apart. Add a medium turnip, cubed into approx 3/4 cubes. Simmer another 10 minutes or so, then add a small head cabbage, chopped, or 1/2 medium head, and the tops from a bunch of beets, not the beets, just the leaves. By the time the turnips are tender and potato-like, the greens should be done. Sprinkle some dillweed, about a teaspoon, on the soup, then serve with some sour cream. The high meat content makes for a very rich broth, this is a hearty soup. I served yeast rolls with it for my family, but passed them up myself, and honestly thought the soup itself was plenty filling. Bill
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