Hearty Cabbage Soup
A smoky, vegetable-forward soup with tender potatoes and crisp-tender cabbage
Why This Recipe Works
Green cabbage and red potatoes provide substantial texture in this soup, avoiding the watery pitfalls of traditional versions. Hot smoked paprika and caraway seeds create a savory, smoky backbone that usually requires bacon.
Instructions
Melt the butter in a large Dutch oven over medium heat. Add the onion and a half-teaspoon of salt, then cook until the onion is softened and translucent, 5 to 7 minutes.
Stir in the garlic, caraway seeds, thyme, and hot smoked paprika. Cook until the spices are fragrant, about 1 minute—keep them moving so they do not scorch.
Pour in the white wine and scrape the bottom of the pot with a wooden spoon to release any browned bits.
Add the vegetable broth, cabbage, potatoes, carrots, and bay leaf. Increase the heat to high and bring the liquid to a boil, then immediately reduce the heat to medium-low.
Simmer the soup, uncovered, until all the vegetables are tender, 20 to 25 minutes.
Remove and discard the bay leaf. Stir in the fresh dill and season with salt and pepper to taste.
Serve hot in warmed bowls, topped with a generous dollop of sour cream.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop.
What substitutions can I make?
- fresh thyme: 1/4 tsp dried thyme
- hot smoked paprika: 1/2 tsp smoked paprika plus a pinch of cayenne
