Cabbage Soup (Cornish Broth)
A simple, hearty vegetable soup featuring cabbage, leeks, and turnips. Historically referred to as Cornish Broth when prepared without meat, this recipe relies on the natural sweetness of the vegetables and a balanced ratio of liquid to ingredients for a thick, stew-like consistency.
Ingredients
- 1 medium head White cabbage (Sliced or shredded)
- 2 large Leeks (Cleaned thoroughly and sliced)
- 2 medium Turnips (Peeled and sliced)
- 1.5 liters Vegetable stock or water (Adjust quantity to ensure equal parts vegetable and fluid)
- 0.5 tsp Black pepper (Freshly ground, to taste)
- 1 tsp Salt (To taste)
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Instructions
- 1Wash the cabbage thoroughly and slice it into strips. Clean the leeks to remove any grit and slice them into rounds. Peel the turnips and cut them into thin slices.
- 2Place the sliced cabbage, leeks, and turnips into a large pot. Pour in the stock or water. Ensure you do not add too much liquid; the goal is to have roughly equal quantities of vegetables and fluid, creating a thick consistency rather than a watery broth.
- 3Bring the pot to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer until all vegetables are thoroughly tender.
- 4Once the vegetables are soft, season with salt and pepper to taste. Stir well and serve hot.
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