Cabbage Soup
Cabbage soup has been a staple in Eastern European cuisines as far back as the Middle Ages, when cabbage was one of the most readily available fresh vegetables. Even today, there is something undeniably comforting and restorative about this brothy yet hearty soup. While some variations call for chicken broth, this one is entirely vegan (though chicken broth certainly works if that’s what you have on hand). Cook the recipe as written, or make it your own by adding other vegetables from your fridge, or a can of rinsed white beans to make it more filling.
Ingredients
- 3tablespoons extra-virgin olive oil
- 1large yellow onion, chopped
- 2medium carrots, diced (1 1/2 cups)
- 2 to 3ribs celery, diced (1 1/2 cups)
- 4large garlic cloves, minced (2 tablespoons)
- 1teaspoon Italian seasoning
- Crushed red pepper, to taste
- Kosher salt (such as Diamond Kosher) and black pepper
- 1large Yukon gold potato, diced (about 8 ounces)
- 1tablespoon tomato paste
- 4cups vegetable broth
- 1(14-ounce) can diced tomatoes
- 6cups chopped green cabbage (from 1 small cabbage)
- 1teaspoon red wine vinegar
- 1/4cup chopped fresh parsley, plus more for serving
Directions
In a large pot or Dutch oven, heat the oil over medium. Add the onion, carrots and celery and cook, stirring occasionally, until the vegetables are tender-crisp. Add the garlic, Italian seasoning, crushed red pepper, 1 teaspoon salt (or 1 1/2 teaspoons if you’re using low-sodium broth) and 1/2 teaspoon black pepper; cook until the garlic is fragrant, 1 minute.
Add the potatoes and tomato paste and cook, stirring often, until the paste is fully incorporated and begins to brown on the bottom of the pot, 2 to 3 minutes. Pour in the broth and diced tomatoes (with their juices) and bring to a simmer over medium-high heat. Stir in the cabbage, lower the heat and simmer, partially covered and stirring occasionally, until the potatoes are fork tender, 20 to 25 minutes.
Off the heat, add the vinegar and parsley. Taste and add more salt and pepper, if necessary. Serve hot, topped with more parsley. The soup will keep for up to 5 days in the refrigerator or 3 months in the freezer (see Tip).
Notes
To freeze soup, cool to room temperature in the pot, then transfer to an airtight container. Thaw overnight in the fridge, or run the container under hot tap water until the soup releases. Reheat in a pot on the stove, partially covered, until the soup comes to a simmer, adding more water or broth if necessary.
Source: https://cooking.nytimes.com/recipes/1024491-cabbage-soup