Sandy D’amato from Sanford restaurant joins us in the Milwaukee Public Market Kitchen to create a Russian Cabbage Soup.


Cabbage Root Vegetable Soup

For One Gallon

1 lb rutabaga (1 large or 2 medium) peeled and cut in brunoise

1 lb celeriac/celery root (1 large) peeled and cut in brunoise

1 ½ lb yellow beets (4 medium) peeled and cut in brunoise

2 lbs cabbage (one head) cut in half, core removed, each half cut in eight even pieces and cut pieces in quarter inch strips

1 ¼ lbs onions (2 large) peeled and cut in brunoise

¼ cup clarified butter

3T kosher salt

2t fresh ground black pepper

3 sprigs fresh savory

2 sprigs fresh thyme

3 sprigs fresh marjoram

2 bay leaves

1/3 cup tomato paste

2T minced garlic (about 4-5 large cloves)

3 quarts homemade beef stock or canned low-sodium beef stock

¼ cup cider vinegar mixed with 2T dry mustard

Seared Brussels Sprouts (Recipe Follows)

Sour cream to garnish

Fresh dill fronds to garnish

Kosher salt and fresh ground black pepper to taste
Method: Place a soup pot over medium heat. Add clarified butter. Add rutabaga, celeriac, beets and onions and cook covered sweating for 10 minutes stirring every few minutes – do not let vegetables brown. Add cabbage and garlic and continue sweating for five minutes. Add tomato paste, bay leaves and fresh herbs that have been tied together with kitchen string. Cook for three minutes. Add stock and simmer for 25 minutes. Add vinegar and dry mustard and adjust seasoning with salt and pepper. When serving garnish with a nice dollop of sour cream, a bit of the Seared Brussels Sprouts and sprinkle dill fronds over.

Brussels Sprouts

1 lb Brussels sprouts – core removed and separated into individual leaves

2 large shallots – peeled and diced fine

¼ cup olive oil

Pinch of nutmeg

3T cider vinegar

Kosher salt and fresh ground black pepper to taste

Method: Place a large sauté pan over very high heat. Toss Brussels sprout leaves with shallots and oil. When pan is very hot, add the Brussels sprout leaves, season with salt, pepper and nutmeg, toss leaves quickly to just lightly sear and deglaze pan with cider vinegar. Immediately remove leaves from pan and let cool. Use as garnish for soup.

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