Dilled Cabbage Soup with Rice

Posted

from “Great Vegetarian Cooking Under Pressure” by Lorna Sass. Submitted by CSA member Norina. Norina says, “this is a new recipe for us. It was a good choice for a meatless Lenten soup. My husband loved it. It’s a pressure cooker recipe but could also be cooked in a large soup pot for 3 times as long…”

2 teaspoons canola oil — or safflower
2 cups onions — coarsely chopped
6 cups vegetable stock — boiling
1/2 cup white rice — basmati or extra long grain rice
3 tablespoons tomato paste
2 large bay leaves
4 whole peppercorns
1 teaspoon salt — or to taste
1 tablespoon dried dill
2 1/2 pounds cabbage — cored and quartered
3 large carrots — halve carrots lengthwise and thinly slice
2 large celery ribs — thinly sliced
2 teaspoons balsamic vinegar — up to 3 tsp) or other red wine vinegar

Heat the oil in the cooker. Cook the onions over medium-high heat, stirring frequently, for about 1 minute. (If time permits and you are so inclined, sweat the onions, covered, over low heat, stirring occasionally, for about 10 minutes, to bring out their sweetness.)

Add the stock (stand back to avoid sputtering oil), rice, tomato paste, bay leaves, peppercorns, salt, dill, cabbage, carrots, and celery.

Lock the lid in place. Over high heat, bring to high pressure. Lower the heat just enough to maintain high pressure and cook for 5 minutes. Reduce the pressure with a quick release method. Remove the lid, tilting it away from you to allow any excess steam to escape.

Remove the bay leaves and peppercorns (if you happen to notice them). Add vinegar to taste. Stir well when serving to distribute the rice, which tends to sink to the bottom.

Variations:
-Use lemon juice instead of vinegar.
-Cook the soup with 1/4 cup dried currants.
-Substitute 1/3 cups quinoa, thoroughly washed and drained, for the rice.

Source:
“Great Vegetarian Cooking Under Pressure”
– – – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 244 Calories; 5g Fat (16.4% calories
from fat); 8g Protein; 45g Carbohydrate; 8g Dietary Fiber; 2mg Cholesterol;
1581mg Sodium. Exchanges: 2 Grain(Starch); 3 Vegetable; 1 Fat.

NOTES : Tips:
Don’t be concerned if the cabbage reaches to the top of the cooker. It will
shrink dramatically as it heats up, allowing sufficient space for the
pressure to rise.