The Olive and the Caper: Adventures in Greek Cooking
Winter Vegetable Soup
Page 167
Cuisine: Greek | Course Type: Soups and Stews
Tags: red wine soup leek cabbage celery winter vegetables
Recipe Reviews
friederike from Berlin,
Gah, this was horrible! White wine I can imagine, red wine just was a recipe for disaster. Even worse, apart from the red wine, it lacked flavour and was pretty watery even though I hadn't even added all the water - I had to add a lot more tomato concentrate, a quarter cube of stock and more savory to make something of it. Plus points for incorporating cabbage, but that's the only positive I can find, unfortunately. We used savoy cabbage, and white beans from a glass which I only added at the very last moment to heat through.
(edited 21st January 2014) (0) comment (0) useful
Peckish Sister from Central, FL
It seemed odd to have that much cabbage in a soup with fresh dill on top without making borscht. I was worried that without the red wine the flavor would be flat, but with a little white wine, it was a robust, flavorful soup. The pinto beans instead of the small white beans also worked. Do not skip the toppings. I interpreted shredded salami as short thin strips. Our dill is really lush right now and it was divine with the shredded salami on top of the soup.
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