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Hearty Cabbage Soup

Source of Recipe

From "The New Cooking School Cookbook" by America's Test Kitchen


Recipe Introduction

"The combination of assertive aromatics and fresh herbs gives cabbage and potatoes an unexpected star quality in this satisfying soup. Many cabbage soups rely on smoky bacon for backbone. For a vegetarian soup, we use smoked hot paprika to maintain a hint of smokiness. We also add caraway seeds, which bring out the sweetness of the cabbage, and finish with fresh dill and a dollop of sour cream for a tangy counterpoint. You can substitute smoked paprika and a pinch of cayenne for the smoked hot paprika."

List of Ingredients

â—¦ 3 tablespoons unsalted butter
â—¦ 1 onion, chopped fine
â—¦ 1 teaspoon salt
â—¦ 4 cloves garlic, minced
â—¦ 1 teaspoon caraway seeds
â—¦ 1 teaspoon minced fresh thyme or ¼ teaspoon dried
◦ ½ teaspoon smoked hot paprika
◦ ¼ cup dry white wine
â—¦ 6 cups vegetable broth
◦ 1 small head green cabbage (1 ¼ pounds), halved, cored, and cut into ¾-inch pieces
◦ 12 ounces red potatoes, unpeeled, cut into ¾-inch pieces
◦ 3 carrots, peeled and cut into ½-inch pieces
â—¦ 1 bay leaf
â—¦ 1 tablespoon minced fresh dill
â—¦ 1 cup sour cream


Recipe

Melt butter in Dutch oven over medium heat. Stir in onion and salt and cook until softened, 5 to 7 minutes. Stir in garlic, caraway seeds, thyme, and paprika and cook until fragrant, about 30 seconds.

Stir in wine, scraping up any browned bits, and simmer until nearly evaporated, about 1 minute. Stir in broth, cabbage, potatoes, carrots, and bay leaf and bring to boil. Cover; reduce heat to maintain gentle simmer; and cook until vegetables are tender, about 30 minutes.

Discard bay leaf. Season with salt and pepper to taste and sprinkle with dill. Top individual portions with sour cream and serve.

Serves 6 to 8