Polish Cabbage and Potato Soup

This can be made vegetarian, but honestly, I’ve always made it with bacon.  It’s a family recipe I got from my aunt.  The stock is “use what you have” but I tend to buy cartons of beef stock for this because I don’t tend to make stock anymore from old bones (mostly because I tend not to have old bones from the recipes I make nowadays—I seldom roast a chicken or a turkey, etc.)

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Polish Cabbage and Potato Soup

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Nutrition per portion

Ingredients
  • 4 slices bacon (optional)
  • 1 medium onion, chopped
  • 1 small head cabbage, cored and shredded
  • 1 Tbsp caraway seeds
  • 2 medium-to-large potatoes, peeled and diced
  • 6 cups stock (vegetable if making vegetarian, beef or chicken otherwise)
  • salt and pepper to taste
  • 1 c croutons
Method
  1. Cook the bacon in a Dutch oven over medium until some fat is rendered, about 3-5 minutes. Add onion (or cook onion in 2 Tbsp oil if making vegetarian).
  2. Stir until onion is translucent, about 4 minutes.
  3. Add cabbage and cook until wilted, about 5 minutes, stirring occasionally.
  4. Add caraway seeds and potatoes. Lightly brown the potatoes, about 5 more minutes.
  5. Add stock and bring to a boil. Reduce heat, and simmer for 20 minutes or until potatoes are very tender.
  6. Taste and adjust seasoning if necessary. Thin with water or stock, if needed.
  7. Garnish with croutons and serve immediately.

 

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