Dried-Cabbage, Carrot and Duck-Gizzard Soup

Why people make this soup

When the air turns dry, Nourilo reaches for cabbage soup — long-simmered for a good three hours, it is both soothing and safe for a body carrying a bit of heat in the lungs and stomach. Add some apricot kernels and the moistening, cough-easing effect is even better. Dried cabbage paired with carrot, apricot kernels, figs and dried duck gizzard makes a soup that traditionally moistens dryness and helps settle a dry, tickly cough.

Method

1. Soak and rinse the dried cabbage and dried duck gizzard. Peel the carrot and cut into chunks.
2. Put everything in a pot with 3 L of water.
3. Simmer about 3 hours, down to 1.2–1.5 L.

Nourilo’s Tips

This soup suits all ages. If you cannot find dried duck gizzard, use lean pork or pork shin bone instead; supermarket gizzards are fine even if smaller. You can also add a piece of fresh Chinese cabbage for extra clearing-and-soothing effect.