Cabbage Soup

Ingredients

• 2 tbsp olive oil
• 8 ounces onion – finely chopped
• 6 ounces carrot – thinly sliced
• 4 ounces celery – thinly sliced
• 4 cloves garlic – minced
• 1 tbsp tomato paste
• 1 tsp sweet paprika
• 0.5 tsp caraway seeds
• 1.5 pounds green cabbage – cored and thinly sliced
• 12 ounces potatoes – peeled and diced 0.5-inch
• 28 ounces diced tomatoes (canned) – with juices
• 8 cups vegetable broth
• 2 leaves bay leaves
• 1 tsp dried thyme
• 2 tsp kosher salt
• 0.5 tsp black pepper – freshly ground
• 1.5 tbsp white wine vinegar
• fresh parsley – chopped (for serving)

Instructions

1. Heat the olive oil in a large heavy pot over medium heat.
2. Add the onion, carrot, and celery; cook, stirring occasionally, until softened, 7–8 minutes.
3. Stir in the garlic, tomato paste, sweet paprika, and caraway seeds; cook until fragrant, about 1 minute.
4. Add the cabbage and cook, stirring, until it begins to wilt, 3–4 minutes.
5. Add the potatoes, diced tomatoes with their juices, vegetable broth, bay leaves (you will discard them later), dried thyme, kosher salt, and black pepper. Bring to a boil.
6. Reduce to a lively simmer, partially cover, and cook until the potatoes are tender and the cabbage is silky, 25–30 minutes; discard them.
7. Stir in the white wine vinegar and let the soup settle for 2 minutes; adjust seasoning if needed.
8. Ladle into bowls and top with parsley; serve hot.