Cabbage and Potato Soup
Caraway seeds bring their interesting, bitter character to this simple soup, which is produced throughout Eastern Europe. It’s light but flavorful when made vegetarian, richer and more robust with bacon and beef stock. The Scandinavian variation is even simpler (and sweeter). To crush the caraway seeds, put them in a small plastic bag or wrap them in plastic or wax paper and press on them with the bottom of a pot (or other heavy object) or go over them with a rolling pin.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Cook the bacon in a large saucepan over medium heat, stirring occasionally, until some of the fat is rendered, 3 to 5 minutes. Add the onion and cook—or cook the onion in 2 tablespoons butter or oil if you’re not using the bacon—stirring, until it’s translucent, about 4 minutes. Add the cabbage and cook, stirring occasionally, until it wilts, about 5 minutes.
Step 2
Add the caraway seeds and potatoes and lightly brown the potatoes, about 5 minutes. Add the stock and bring to a boil. Reduce heat and simmer for 20 minutes or until the potatoes are very tender. Taste and adjust the seasoning as necessary. Thin with a bit of water or stock if the soup seems too rich. Garnish with the croutons and serve immediately.
Brown Cabbage Soup (Scandinavia)
Step 3
This version has a sweetness that many people will like. (You can add a tablespoon of vinegar to it as well.) Omit the caraway seeds and potatoes. After the cabbage wilts, add 2 tablespoons brown sugar and stir well. When the sugar is completely dissolved, add the stock and proceed.
