Cabbage soup
Cabbage soup is popular in many Central, Eastern, and Northern European countries. This soup is known as skbu kpostu zupa in Latvia, and it is made with sauerkraut, potatoes, carrots, and groats. A variant with bacon is also available on occasion, and the chef served it to us in a hollow bread. Cabbage soup, like grey peas, is a great way to warm you in the winter. This rich dish will satisfy your hunger and leave you wanting more. If you're visiting in the summer and don't feel like eating soup, order sauerkraut as a side dish. This fermented cabbage may be seen on many cuisines across the country.
Ingredients
- 2 tbsp. extra-virgin olive oil, 1 large onion, chopped, 2 carrots, chopped, 2 stalks celery, minced, 1/2 tsp. chili powder, Kosher salt, Freshly ground black pepper, 1 (15-oz.) can white beans, drained and rinsed, 2 cloves garlic, minced, 1 tsp. thyme leaves, 4 c. low-sodium chicken (or vegetable) broth, 2 c. water, 1/2 large head cabbage, chopped, 1 (15-oz.) can chopped fire-roasted tomatoes, Pinch red pepper flakes, 2 tbsp. freshly chopped parsley, plus more for garnish
Directions
- In a large pot (or dutch oven) over medium heat, heat olive oil. Add onion, carrots, and celery, and season with salt, pepper, and chili powder. Cook, stirring often, until vegetables are soft, 5 to 6 minutes. Stir in beans, garlic, and thyme and cook until garlic is fragrant, about 30 seconds. Add broth and water, and bring to a simmer.
- Stir in tomatoes and cabbage and simmer until cabbage is wilted, about 6 minutes.
- Remove from heat and stir in red pepper flakes, and parsley. Season to taste with salt and pepper. Garnish with more parsley, if using.
