Creamy Cabbage Soup
A creamy, flavorful cabbage and potato soup enhanced with smoky bacon and a tangy pickle brine twist. This soup is adaptable for meat-eaters, vegetarians, and vegans alike, offering a comforting, fiber-rich meal that’s easy to prepare and perfect for everyday dining.
Equipment
- 1 large heavy-bottomed stockpot
- 1 Chef’s knife
- 1 Slotted Spoon
- Measuring cups and spoons
- 1 Whisk
Ingredients
- 6 slices of bacon diced
- 1 medium onion finely chopped
- 2 medium carrots chopped into small pieces
- ½ teaspoon dried thyme or 3 fresh sprigs
- 1 teaspoon dried oregano
- ½ tablespoon granulated sugar
- 2 cups diced red or white potatoes about 2 large potatoes
- 4 cups chopped green cabbage approximately half a head
- 6 cups chicken broth or vegetable broth for a vegetarian version
- ¼ cup dill pickle juice divided
- 2 tablespoons beurre manié* or cornstarch as a thickener
- ¾ cup cream or evaporated milk
- ½ cup fresh dill or parsley chopped
Instructions
- Crisp the Bacon: In a large soup pot, cook the diced bacon over medium heat until it becomes crispy and golden. Once cooked, remove the bacon pieces with a slotted spoon and place them on paper towels to drain. Leave about 2 tablespoons of the rendered bacon fat in the pot for the next step.
- Sauté Aromatics: Add the chopped onion and carrots to the bacon fat in the pot. Sauté for about 2 minutes, stirring occasionally, until the onions turn translucent and the carrots begin to soften.
- Add Herbs and Sweetness: Sprinkle in the dried thyme, oregano, and sugar. Stir the mixture well and cook for another minute to release the herbs’ flavors and slightly caramelize the sugar.
- Incorporate Vegetables: Add the diced potatoes and chopped cabbage to the pot. Stir everything together, coating the vegetables with the flavorful base.
- Pour in Liquids and Simmer: Pour in the chicken broth and half of the dill pickle juice. Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid slightly ajar, allowing steam to escape, and let it simmer gently for 20-30 minutes, or until the potatoes and cabbage are tender when pierced with a fork.
- Season and Thicken: Taste the soup and adjust the seasoning by adding more pickle juice, salt, or pepper as needed. To thicken, gradually whisk in the beurre manié or a cornstarch slurry (prepared by mixing cornstarch with cold water). Let the soup cook for an additional 2 minutes, stirring constantly until it reaches the desired consistency.
- Finish with Cream and Herbs: Remove the pot from heat and slowly stir in the cream or evaporated milk, blending it smoothly into the soup. Perform a final taste test and garnish with freshly chopped dill or parsley and the crispy bacon bits reserved earlier.
Notes
- Making Beurre Manié: Mix equal parts softened butter and flour (about 2 tablespoons each) until you form a smooth paste. Stir it gradually into the hot soup to thicken without lumps.
- Cornstarch Alternative: Combine 1 tablespoon cornstarch with 1 tablespoon cold water to make a slurry. Add slowly to soup while stirring and cook for 2 more minutes until thickened.
- Vegan/Vegetarian Swap: Omit bacon and replace with olive oil plus a pinch of smoked paprika for smoky flavor. Use vegetable broth instead of chicken broth, a cornstarch slurry as thickener, and substitute cream with oat milk or any plant-based milk.
- No Peeling Needed: Simply scrub carrots and potatoes thoroughly before chopping; peeling is optional but not required.
- Flavor Variations: Instead of pickle brine, white wine vinegar can be used to add brightness. Adjust the quantity to your taste.
