Gingered Cabbage Soup with Pork and Potatoes

Ingredients

• 2 tablespoons butter 
• 1.5 quarts chicken broth low-sodium homemade canned
• 1 tablespoon ginger fresh minced peeled smashed halved lengthwise
• 0.3 cup parsley fresh chopped
• 3 cups cabbage shredded green ()
• 2 teaspoons juice of lemon 
• 1  onion chopped
• 1 pound pork tenderloin cut into approximately 1 1/2-inch-long-by-1/4-inch-wide strips
• 1 pound potatoes boiling peeled cut into 1/2-inch cubes ( 3)
• 2 teaspoons salt 

Equipment

• pot

Directions

1. In a large pot, melt the butter over moderately low heat.
2. 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.
3. 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.
4. 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.
5. Remove the pieces of smashed ginger before serving.
6. Fresh Ginger: 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.
7. Wine Recommendation: Tokay Pinot Gris is full and very rich, with gentle acidity and a nutty flavor. You'll be surprised how well it performs here.