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
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
- 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).
- Stir until onion is translucent, about 4 minutes.
- Add cabbage and cook until wilted, about 5 minutes, stirring occasionally.
- Add caraway seeds and potatoes. Lightly brown the potatoes, about 5 more minutes.
- Add stock and bring to a boil. Reduce heat, and simmer for 20 minutes or until potatoes are very tender.
- Taste and adjust seasoning if necessary. Thin with water or stock, if needed.
- Garnish with croutons and serve immediately.