Go Back
Print

Gingered Cabbage Soup with Pork and Potatoes

The ginger and lemon juice give this soup a bright flavor!
Course Soup
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings 4
Author Marcia Lang Canter

Equipment

  • Large Pot

Ingredients

  • 2 Tbsp Butter
  • 1 Onion (Chopped)
  • 1 Tbsp Fresh Ginger (Minced)
  • 1 Fresh Ginger (2 inch, peeled, halved length wise, and smashed)
  • ¾ lb Green Cabbage (about ¼ head, shredded about 3 cups)
  • 1 ½ quart Chicken Broth (Canned, low-sodium) or Homemade Stock
  • 1 lb Potatoes (peeled and cut into ½ inch cubes)
  • 2 tsp Salt
  • 1 lb Pork Tenderloin (cut into strips)
  • 2 tsp Lemon Juice
  • ¼ cup Fresh Parsley (chopped)

Instructions

  • In a large pot, melt the butter over moderately low heat.
  • Add the onion and cook, stirring occasionally, until starting to soften, about 3 minutes.
  • Stir in the minced ginger and the cabbage and cook for 1 minute longer.
  • Add the broth, potatoes, smashed ginger, and 1 tsp of the salt.
  • Bring to boil.
  • Reduce heat and simmer until the potatoes are tender, about 10 minutes.
  • Stir in the pork and the remaining 1 tsp of salt.
  • Cook until the pork is just done, about 3 minutes.
  • Stir in lemon juice and parsley.
  • Remove the pieces of smashed ginger before serving.