Friday, 15 November 2013

Cabbage Soup with Cheese Ball

Soup,,, ahhhh... the soul food. We love soup like anything specially during winter months. Since winter is knocking the door here in Bengal, I have started exploring it once again. This simple and easy home made soup recipe is packed with awesome flavours.  It is best to have it fresh, so make it just before your dinner and serve immediately. I keep the cabbage a  bit crunchy to get  more punch.


Ingredients

  • Potato - 1, boiled
  • Cheese - 1 cube
  • Cornflour - 1 tsp
  • Black Pepper - 2 tsp
  • Green chilli - 1, chopped
  • Cabbage - 1 bowl, roughly torn
  • Tomato - 1, chopped
  • garlic paste - 1/2 tsp
  • Ginger Paste - 1/2 tsp
  • Salt
To prepare the cheese ball, mix the boiled potato, grated cheese, chopped green chilli, black pepper powder, salt and corn flour.


Make small balls and fry them in batches in little oil over high heat till golden brown.



Make 15 - 16 cheese balls this way. Keep them warm.


In the same oil, add the garlic paste. When it releases the burnt smell, add the chopped tomato and roughly torn cabbage leaves and add 3 cups of water immediately. Add salt and stir. Cook for 5 minutes. Now add the ginger paste and boil for 2 more minutes. Add 1 tsp of corn flour mix in 2 tbsp. cold water and add it to the soup. Stir.


Remove from heat. Serve hot with more black pepper if required. Make sure to add the cheese balls just before serving.





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