Ukrainian Cabbage Soup (Kapusniak)
Photo: Mariuszjbie, CC BY-SA 3.0
This Ukrainian cabbage soup is a thick, vegetable-heavy pot built on fresh cabbage rather than sauerkraut. The contributor stresses that difference, which gives a milder, sweeter broth. Onions and garlic cook slowly in olive oil first, then carrots, celery, potatoes and tomatoes join a chicken broth seasoned with a wide shelf of herbs and salts. Fresh dill stirred in at the end and a spoonful of sour cream on top finish each bowl.
Instructions
Heat about 3 to 4 tablespoons of olive oil in a large pot. Add the onions and garlic, plus a little more oil if the pot looks dry, and cook over medium or low heat for 8 to 10 minutes.
Pour in the chicken broth and bring it to a boil.
Add the potatoes, carrots, celery and the herbs and spices. Bring back to a boil, then simmer over medium heat until the vegetables are almost tender enough to eat.
If the soup gets too thick, stir in more broth. It should stay hearty, with plenty of vegetables.
Season with salt, pepper, Worcestershire sauce, soy sauce, seasoning salt, garlic salt or celery salt, tasting as you go and using only what you like.
Add the canned tomatoes and the sliced cabbage. Keep simmering over medium heat, tasting now and then, until the cabbage is tender and the flavor suits you.
Stir in the chopped fresh dill at the end.
Serve hot, topped with a spoonful of sour cream or yoghurt.
Make it personal.
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