Cabbage and Potato Soup

Name: Cabbage and Potato Soup
Yield: makes 4 servings
Ingredients: 2 thick slices bacon, diced, optional; 1 medium onion, diced; 1 small head of cabbage, preferably Savoy, cored and shredded; 1 tablespoon caraway seeds, lightly crushed; 2 medium to large potatoes, peeled and cut into 1/2-inch dice; 6 cups beef, chicken, or vegetable stock, preferably homemade (page 160 or 162); Salt and black pepper to taste; 1 cup croutons (page 580)

December 14, 2011

Caraway seeds bring their interesting, bitter character to this simple soup, which is produced throughout Eastern Europe. It’s light but flavorful when made vegetarian, richer and more robust with bacon and beef stock. The Scandinavian variation is even simpler (and sweeter). To crush the caraway seeds, put them in a small plastic bag or wrap them in plastic or wax paper and press on them with the bottom of a pot (or other heavy object) or go over them with a rolling pin.

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