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Cabbage-and-Potato Soup

Source of Recipe


From "The Best Recipes in the World" by Mark Bittman






List of Ingredients



• 2 thick slices of bacon, diced
  
• 1 medium onion, diced
  
• 1 small head of cabbage, cored and shredded
  
• 1 Tbsp caraway seeds, lightly crushed
  
• 2 medium to large potatoes, peeled and cut into 1/2-inch dice
  
• 6 cups beef, chicken, or vegetable stock (plus more, if needed)
  
• Salt and black pepper, to taste
  
• 1 cup croutons
  






Instructions



1. Cook the bacon in a large saucepan over medium heat, stirring occasionally until some of the fat is rendered, 3 to 5 minutes. Add the onion and cook until it is translucent, about 4 minutes. Add the cabbage and cook, stirring occasionally, until it wilts, about 5 minutes.
   
   
2. Add the caraway seeds and the potatoes. Lightly brown the potatoes, about 5 minutes.
   
   
3. Add the stock and bring to a boil. Reduce the heat and simmer for about 20 minutes or until the potatoes are very tender. Taste and adjust the seasoning. Thin with a bit of water or stock if soup seems too thick. Garnish with croutons; serve immediately.
   
   Serves 4