One of the main staples of Polish cooking is Cabbage. There are many different ways to enjoy Kapusta (kah-POOS-tah) but one of the most comforting recipes is a soup made of cabbage and potatoes. This delicious soup normally includes pork, sausage, kielbasa or some form of meat, but I wanted to try a Vegan/Vegetarian quick version. As a bonus, you can find the cabbage on sale during the month of March so this is a great time to give this recipe a try.
Vegetarian Kapusta & Potato Soup
Quick and easy recipe.
Recipe written by GourmetMariChef
- ½ head of chopped cabbage
- 1 small chopped onion
- 1-2 tbsp. olive oil
- 1 32 oz. box of organic dairy free-gluten free vegetable broth
- 15 oz. can tomato puree
- 6 medium peeled and cubed potatoes
- salt and pepper to taste, few sage leaves for garnish
- In a Dutch oven over medium heat, place the oil and chopped onions and stir until translucent.
- Add in the chopped cabbage and toss quickly.
- Immediately pour in the vegetable broth and bring to a simmer, continuing to stir, and flavor with salt and pepper.
- Allow the cabbage to cook for ½ hour.
- In another pot, par boil the potatoes for 10 minutes until softened, and thoroughly drain.
- Add the can of tomato puree to the cabbage soup and gently drop in the potatoes.
- Cook for another ½ hour – 45 minutes until the cabbage and potatoes are soft. Garnish with celery seeds or caraway seeds or sage.
- Serve with toasted bread or buttered polish rye.
- Tastes great to dip the bread in the soup!