Preparation time: 15 mins
Cooking time: 1 ½ hours
Ingredients needed to make Cabbage Soup with Buckwheat Dumplings:
For the soup:
- 1 medium savoy cabbage, wilted and damaged leaves peeled off, cored and shredded
- 1 yellow onion, peeled and finely diced
- 1 medium Granny Smith apple
- 4 bacon slices, diced
- 3 cups water
- 4 cups low-sodium chicken broth
- 1 ½ tsp whole coriander seeds
- 2 tsp whole caraway seeds
- 4 tsp ground mustard
- ¾ tsp kosher salt
- Freshly ground black pepper
For the dumplings:
- ¾ cup buckwheat flour
- 1 ¼ cups all purpose flour
- 1 cup milk
- 2 tsp baking powder
- 2 tbsp unsalted butter, melted and cooled
- 1 tsp ground black pepper
- 2 tsp kosher salt
Cooking instructions for Cabbage Soup with Buckwheat Dumplings:
- To make the soup, toss the whole spices into a small frying pan and stir fry over moderate heat for about 4 minutes until they turn fragrant.
- Set aside for a couple of minutes to cool the mixture down.
- Tip it into a mortar and bash them with a pestle into small bits; set aside.
- Toss the bacon pieces into a large Dutch oven and stir fry over moderate heat for 10 minutes, stirring periodically, until they turn crispy golden brown.
- Drain them out into a plate lined with kitchen paper to soak away any excess oil and set aside.
- Grate the apples into a medium bowl, without peeling off its skin, and set aside.
- Toss it into the pan with the rendered bacon fat, along with its juices, crushed spices and onions.
- Sprinkle a dash each of seasonings and sauté for about 8-10 minutes, stirring occasionally, until the onions soften.
- Sprinkle the ground mustard into it, stir to incorporate and scatter the shredded cabbage over them.
- Stir them all together, along with the measured salt plus ground black pepper and cook for about 5 minutes, stirring from time to time, until the cabbage appears limp slightly.
- Pour in the water, followed immediately by the chicken broth and bring the soup to a simmer over high heat.
- Meanwhile, to make the dumplings, place both kinds of flours in a large bowl and stir in the baking powder as well as measured seasonings until well combined.
- Whisk in the melted butter plus milk until they are fully incorporated into the mixture to form a soft dough.
- Lower the heat of the simmering soup to moderately low and adjust the seasonings if necessary.
- Drop a tbsp worth of dough ball into the soup around its edges and continue to do so until all of the dough is used up.
- Cover and simmer the soup for 10 minutes or until the dumplings puffs up and are cooked through along with the cabbage itself.
- Ladle the soup into serving bowls, while dividing the dumplings equally among them and sprinkle small amount of fried bacon chunks on top of each serving.
- Serve hot.
Image credit: Wikimedia Commons