Polish Cabbage Soup

This soup is based on a chicken-cabbage soup at one of Eric’s favorite Polish restaurants in Chicago, but he likes to do it vegetarian.


  • 1 white onion, chopped
  • 1 garlic clove, minced
  • 2 stalks celery, chopped
  • 2-3 Tbs. vegetable or safflower oil
  • 2 potatoes, cut into 1/2” cubes
  • salt and pepper
  • broth (vegetable or chicken)
  • italian parsley, chopped (lots)
  • sauerkraut (you can buy it prepared)


  1. saute onion, garlic, and celery in vegetable oil until softened and translucent.
  2. add potatoes and salt & pepper (liberally).
  3. add enough broth to cover by 1/2” to 1” and simmer until potatoes are soft, approximately 10 minutes.
  1. add sauerkraut (to taste) and parsley and simmer a while longer until hot and flavors are blended.

About this Artist

Fruit Bats

The word I associate with the Fruit Bats’ music is “comforting”... even when they’re totally rocking out (and they do!). Eric Johnson is now a member of the Shins, another haunting and comforting band. Way to go, Eric!

About the interview


Got to love these on-the-street interviews.


Cambridge, MA (TT the Bears)


Adam Roffman


James Holland