It’s pretty similar to what you posted above " The vegetables were cut much smaller, celery and carrot were in there too, probably flavored with marjoram instead of dill, could have been based on meat broth instead of water,". Meat broth (my grandma used chicken for some reason. Beef is better, but it doesn’t taste like my grandma’s). She also added a small amount of onion and some potato–the onion was unsauted.
“Cabbage soup” as such doesn’t have tomatoes in it, IMHO. It’s a tasty addition, especially if the tomatoes are chopped up and drained so they function more like carrots or celery and aren’t used to make the broth tomato-y, but at that point, it’s not cabbage soup to me.
Same as adding shrimp, crab and clams to really good lobster bisque is a very nice addition, but at that point, it’s something other than lobster bisque.
Fenris:. Onions and potatoes are de rigeur.. I agree that beef broth is best, but my daughter prefers chicken. I will use chicken if I have no homemade beef broth on hand.
The America’s Test Kitchen standard is to use both chicken and beef broth-- mix 'em. Gives more depth of flavor. If I use canned chicken broth, I always add a spoonful of Better than Bouillon beef, and vice versa.
Smoked. Meat. Broth. That is the correct answer for cabbage soup. I don’t care what smoked meat, just do it. I did say “broth of whatever type you feel” up there, but I was being inclusive. For me, the ultimate is smoked pork ribs or ham hocks for the base.
I’m all for that! Food theft/crossover is good. Now it’s called “fusion.” Hehe. When I was a kid I would unroll the rolls and just eat the meat/rice stuffing. Today I’d eat everything and lick the pot, too.
