Central European Easy

Cabbage and Potato Soup

Name: Cabbage and Potato Soup
Prep time: PT20MINUTES
Cook time: PT30MINUTES
Total time: PT1HOUR
Yield: 6 servings
Cuisine: Central European
Ingredients: 3 tbsp unsalted butter; 1 large onion (chopped fine); 1 tsp salt; 3 cloves garlic (minced); 1 tsp caraway seeds; 1 tsp dried thyme; 1 tbsp sweet paprika; 1/2 cup dry white wine; 6 cup vegetable broth; 1 lb green cabbage (cored and shredded); 1 lb red potatoes (peeled and cut into 1/2-inch pieces); 2 medium carrots (peeled and sliced 1/4-inch thick); 1 leaf bay leaf; 2 tbsp fresh dill (minced); 1/2 cup sour cream; to taste n/a salt and pepper

A hearty, caraway-scented vegetable soup finished with cool sour cream

vegetarianone-potsoupdinnerwinter

— (0 ratings)

⏱️ 1 hour 20 minutes prep · 30 minutes cook

🍽️ 6 Serves

215 Calories

4g Protein

26g Carbs

10g Fat

🔧 Equipment Needed

Dutch oven

Ingredients

Serves

Why This Recipe Works

The earthy combination of caraway and cabbage is balanced here by sweet paprika and the richness of butter. It is a straightforward one-pot meal that feels substantial and comforting without being heavy.

Instructions

Melt the butter in a large Dutch oven over medium heat. Stir in the onion and salt and cook until softened and translucent, 5 to 7 minutes. Add the garlic, caraway, thyme, and paprika and cook until fragrant, about 30 seconds—blooming the spices in the fat like this intensifies their flavor.

Pour in the wine and simmer while scraping up any browned bits from the bottom of the pot until the liquid has nearly evaporated, about 1 minute.

Stis in the broth, cabbage, potatoes, carrots, and bay leaf and bring the mixture to a boil. Cover the pot, reduce the heat to a gentle simmer, and cook until the vegetables are completely tender, about 30 minutes.

Discard the bay leaf and season the soup with salt and pepper to taste. Sprinkle with fresh dill and serve hot, topping individual portions with a dollop of sour cream.