The most important component of cabbage soup is probably the bacon. The bacon complements the cabbage and rounds out the flavours. Although some well smoked pork meat can be used instead, I still think bacon is the best for this soup. I added some Ukrainian sausage as well, but this is optional and does not alter the soup’s flavour significantly. You can use water, but homemade chicken or pork stock is preferable.
CABBAGE SOUP
4 cups chopped cabbage
2 red potatoes
1 large carrot
2-3 thick slices of bacon, chopped small
2 Tbsp extra virgin olive oil
1/2 cup diced onions
salt to taste
1 clove of garlic, finely chopped
1/2 tsp thyme
sprinkling of caraway seeds
pepper to taste
1-1/2 tsp Hungarian paprika
4 cups chicken or pork stock
1/2 ring of Ukrainian sausage, sliced [optional]
• Chop the cabbage, peel and dice the potatoes, peel and slice the carrot and set them aside.
• Chop up the bacon into small bits.
• Add the bacon bits to a large saucepan and slow fry on medium heat until lightly browned.
• Chop up the bacon into small bits.
• Add the bacon bits to a large saucepan and slow fry on medium heat until lightly browned.
• With a slotted spoon remove the bacon to a paper towel lined plate and set it aside.
• Discard the bacon fat.
• Place 2 Tbsp of extra virgin olive oil in the pot.
• Add the onions and sauté until translucent.
• Add the cabbage, the potatoes and the carrot.
• Sprinkle with salt sparingly, the stock will have salt in it already.
• Add the garlic, thyme, sprinkling of caraway seeds, ground pepper and sauté for a couple of minutes stirring continuously.
• Stir in the paprika and immediately add the stock.
• Bring it to a boil and then reduce heat and cover the pot.
• Slowly simmer the soup until the potatoes are soft.
• Add the reserved bacon and the sausage rings.
• Cover and remove from heat.
• Let the soup sit for 15 minutes. Do not lift lid.
• Adjust salt and seasoning and serve with sour cream and a slice of homey bread.
• 4 servings
