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Pork Soup with Cabbage and Potatoes




Source of Recipe


Mai


Recipe Introduction


A sprightly ginger broth transforms typical cabbage, pork, and potato soup into a meal that's light-tasting and satisfying at the same time. The shot of lemon juice added at the end intensifies the flavors.




List of Ingredients




2 tablespoons butter

1 onion, chopped

1 tablespoon minced fresh ginger, plus one 2-inch piece, peeled, halved lengthwise, and smashed

3/4 pound green cabbage (about 1/4 head), shredded (about 3 cups)

1 1/2 quarts canned low-sodium chicken broth or homemade stock

1 pound boiling potatoes (about 3), peeled and cut into 1/2-inch cubes

2 teaspoons salt

1 pound pork tenderloin, cut into approximately 1 1/2-inch-long-by-1/4-inch-wide strips

2 teaspoons lemon juice

1/4 cup chopped fresh parsley



Recipe



In a large pot, melt the butter over moderately low heat. Add the onion and cook, stirring occasionally, until starting to soften, about 3 minutes. Stir in the minced ginger and the cabbage and cook for 1 minute longer.

Add the broth, potatoes, smashed ginger, and 1 teaspoon of the salt. Bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 10 minutes.

Stir in the pork and the remaining 1 teaspoon salt. Cook until the pork is just done, about 3 minutes. Stir in the lemon juice and parsley. Remove the pieces of smashed ginger before serving.

FRESH GINGER

You'll want to use really fresh ginger here; it's integral to the flavoring of the soup. Look for a piece that has taut skin and is firm to the touch. After the ginger is peeled (the easiest way is to scrape the peel off with a spoon), its color should be pale yellow. If the ginger is bluish green instead, chances are the piece is old and won't have the vibrant flavor you're looking for.