Cabbage and Potato Soup from Poland

INGREDIENTS

• 4 slices bacon, diced (optional, ha!)
• 1 medium onion, chopped
• 1 small head of cabbage (savoy?) cored and shredded
• 1 Tbsp caraway seeds
• 2 medium-to-large potatoes, peeled and diced
• 6 cups stock (vegetable if making it vegetarian, beef or chicken otherwise)
• salt and pepper to taste
• 1 c croutons

PREPARATION

1. Cook the bacon in a Dutch oven over medium until some fat is rendered, about 3-5 minutes. Add onion (or cook onion in 2 Tbsp oil if making vegetarian).
2. Stir until onion is translucent, about 4 minutes.
3. Add cabbage and cook until wilted, about 5 minutes, stirring occasionally.
4. Add caraway seeds and potatoes. Lightly brown the potatoes, about 5 more minutes.
5. Add stock and bring to a boil. Reduce heat, and simmer for 20 minutes or until potatoes are very tender.
6. Taste and adjust seasoning if necessary. Thin with water or stock, if needed.
7. Garnish with croutons and serve immediately.

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-- JMag Guthrie - 2017-10-31