norwegian cream of cabbage soup

How To Make norwegian cream of cabbage soup

• 1

  Scrub the potatoes well but do not peel. Cook in water to cover until well done, about 30 minutes after the water boils.
• 2

  In a soup pot, melt 2 tablespoons butter. Add the onion and sauté until golden brown and sweet, about 10 minutes. Add the caraway seeds and sauté for 1 minute.
• 3

  Coarsely chop two-thirds of the cabbage (including the cores). Add to the soup pot. To speed the cooking you might want to add the cabbage a little at a time and let it cook down, or add it all at once and cover the pot. Cook until the cabbage is sweet and limp.
• 4

  Blend the onion-cabbage mixture with the potatoes, potato water, and milk. Set aside.
• 5

  Finely chop the remaining cabbage. In the soup pot, melt 2 tablespoons butter. Add the remaining cabbage and sauté until the cabbage is limp.
• 6

  Add the blended mixture to the soup pot, along with the salt, pepper, and vinegar. Heat gently until simmering, then simmer for 5-10 minutes to blend the flavors.
• 7

  Taste and adjust the seasonings.
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