Romanian Cabbage Soup With Bacon

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy and the fat has rendered, about 5-7 minutes.

   Ca. 7 min.

   Kokkens note: Use a wooden spoon to break up the bacon as it cooks to ensure it renders evenly.

2. 2

   Add the sliced onions to the pot and cook in the bacon fat until softened and translucent, about 8 minutes.

   Ca. 8 min.

3. 3

   Stir in the chopped green peppers and cook for another 5 minutes until they begin to soften.

   Ca. 5 min.

4. 4

   Turn off the heat. Layer half of the shredded cabbage into the pot, followed by half of the bacon slices. Sprinkle with half of the salt, pepper, and dried savory. Repeat with the remaining cabbage, bacon slices, and seasonings.

   Ca. 5 min.

   Kokkens note: Layering distributes the bacon and seasonings evenly throughout the cabbage as it cooks down.

5. 5

   Pour the water over the layers. Bring to a boil over high heat, then reduce heat to low, cover the pot, and simmer for 40 minutes, or until the cabbage is very tender.

   Ca. 40 min.

6. 6

   In a medium bowl, whisk together the egg yolks and heavy cream until smooth.

   Ca. 1 min.

7. 7

   Slowly ladle about one cup of the hot soup broth into the egg mixture while whisking constantly. This tempers the eggs and prevents them from scrambling.

   Ca. 2 min.

   Kokkens note: Pour the broth in a thin, steady stream for the best results.

8. 8

   Pour the tempered egg mixture back into the soup pot, stirring gently. Keep the soup on low heat and do not allow it to boil.

   Ca. 1 min.

   Kokkens note: Boiling will cause the egg-enriched broth to curdle.

9. 9

   Stir in the white wine vinegar and fresh dill. Taste and adjust seasoning with more salt and pepper if needed, then serve immediately.

   Ca. 1 min.