Cabbage and Potato Soup

1. 1

   Cook the bacon in a large saucepan over medium heat, stirring occasionally, until some of the fat is rendered, 3 to 5 minutes.

2. 2

   Add the onion and cookor cook the onion in 2 tablespoons butter or oil if youre not using the baconstirring, until its translucent, about 4 minutes.

3. 3

   Add the cabbage and cook, stirring occasionally, until it wilts, about 5 minutes.

4. 4

   Add the caraway seeds and potatoes and lightly brown the potatoes, about 5 minutes.

5. 5

   Add the stock and bring to a boil.

6. 6

   Reduce heat and simmer for 20 minutes or until the potatoes are very tender.

7. 7

   Taste and adjust the seasoning as necessary.

8. 8

   Thin with a bit of water or stock if the soup seems too rich.

9. 9

   Garnish with the croutons and serve immediately.

10. 10

    This version has a sweetness that many people will like.

11. 11

    (You can add a tablespoon of vinegar to it as well.)

12. 12

    Omit the caraway seeds and potatoes.

13. 13

    After the cabbage wilts, add 2 tablespoons brown sugar and stir well.

14. 14

    When the sugar is completely dissolved, add the stock and proceed.

* Per serving · 4 servings · Values may vary.

No additional tips available.