Gingered Cabbage Soup with Pork and Potatoes
- SERVINGS: 4
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.
- 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
- 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.
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 blueish green instead, chances are the piece is old and won't have the vibrant flavor you're looking for.
Tokay Pinot Gris is full and very rich, with gentle acidity and a nutty flavor. You'll be surprised how well it performs here.