Before you decide what kind of soup you will make, think of the purpose the soup should serve. Should it be just an appetizer, not filling you up but rather enhancing your appetite, a substantial soup to satisfy your first hunger, or even a substitution for an entree.
The following Savoy-cabbage soup may fall in the last two categories. It is very satisfying without the frankfurters but becomes a meal in itself with the frankfurter slices. Savoy Cabbage Soup 1 pound, about 3-4 cups, shredded Savoy cabbage 3 tablespoons bacon fat 1 medium sized onion finely chopped 1/4 cup raw rice Salt and pepper 6-8 cups beef stock 4 frankfurters, optional Grated cheese, optional
Wash, core, and quarter cabbage, and cut quarters crosswise into 1/2 -inch-wide strips.
Melt bacon fat, in a large pot, add chopped onion, and cook until light brown. Add rice, salt and pepper and cook together 1 minute, stirring constantly. Don't let it burn. Add cabbage strips, blend and cook together on low heat for a few minutes.
Add beef stock, bring to boil, cover, lower heat, and simmer until rice is well cooked, rather soft. If you wish, add frankfurters cut into half-inch slices; let simmer together on low heat for about 15 minutes. Taste and adjust seasoning. Serve very hot. Serve grated cheese in a side dish.