Recipes

Polish Cabbage Soup

submitted by:

Eric Johnson of The Fruit Bats

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.

Ingredients

  • 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)

Instructions

  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.
  4. add sauerkraut (to taste) and parsley and simmer a while longer until hot and flavors are blended.