Turnip and Cabbage Soup


1/4 pound salt pork, chopped
3 turnips, peeled and chopped
6 leeks, white parts only, sliced
1 head cabbage, cored and finely chopped
1-1/2 quarts chicken stock
Salt and pepper to taste


Fry salt pork in soup kettle until crisp. Remove with slotted spoon and set aside. Saute turnips and leeks in fat until soft. Add cabbage, stir, and saute until wilted. Add stock and simmer, partially covered, 30 minutes. Season with salt and pepper. If desired, garnish with reserved salt pork.


Serves 8-10

Reader Comments

Leave a Comment

Great soup, thick and hearty,

Great soup, thick and hearty, grand for a cold evening, served with a multigrain bread, thanks for sharing this.