Well-Seasoned Cookbook

flavorful recipes perfected over time

Viking Soup

Ingredients:

8 cups water

8 medium potatoes “prepared”*

4 medium carrots, peeled and chopped into big bite sized pieces

10 cloves garlic

1-2 tsp salt

1/4 tsp. black pepper

1 tsp ground ginger (more, if desired. Ginger is the main spice in this broth)

6 maggi cubes

1 cup ground beef (already browned)

1 medium cabbage, cut into very large pieces (can remove core and large veins for better taste)

* You can either peel the potatoes and chop them into large chunks, or NOT peel them (since they’re healthier with peels on) and just wash them really well, cut out any bad spots, and chop them into big chunks. Either way you want the chunks to be on the bigger end of “bite sized”.

Directions:

Prepare and chop all the vegetables, keeping the cabbage separate from the other vegetables. Rinse the potatoes and carrots after chopping them, to reduce the amount of “pulp” that will foam on top of the soup broth.

Combine all ingredients, except cabbage, in a soup pot and bring to a full boil. Skim off any excess foam from the top of the soup. When the soup is at a full boil, add the cabbage. Return to full boil then reduce heat to simmer. Continue to simmer until you can easily slice a knife through the potatoes. Do NOT overcook! You want the vegetables to still be firm and ideally the carrots should still have a little “crunch” left to them. You do NOT want the vegetables to be too soft or mushy.

Add more salt and pepper, if needed. Serve hot!