Russian Cabbage Soup
Russian Cabbage Soup is a plant-based soup recipe that is filling and loaded with flavor. It's Paleo, Vegan, and Whole30 compliant.
Servings 8
Ingredients
- 1/4 cup extra virgin olive oil
- 1 large yellow onion diced
- 2 carrots diced
- 2 celery ribs diced
- 3 garlic cloves minced
- 1 (6-ounce) can of tomato paste
- 1 small head of green cabbage cored and shredded
- 1 pound turnips with greens roots diced and greens chopped
- 8 cups vegetable stock
- 1/2 teaspoon caraway seeds
- 8 peppercorns
- 1 teaspoon sea salt plus more to taste
- 1 bay leaf
- 1/4 cup apple cider vinegar
- 2 tablespoons fresh dill chopped
- 2 tablespoons fresh parlsey chopped
Instructions
- Heat the olive oil in a large, heavy bottomed pot over medium high heat.
- Add the onions, carrots, and celery and saute until the onion is translucent, about 6–7 minutes.
- Add the garlic and cook until fragrant, about 30 seconds.
- Stir in the tomato paste and cook until it starts to brown, about 3-4 minutes.
- Add the shredded cabbage and cook until it is slightly tender, about 5-6 minutes.
- Add the turnip roots and pour in the stock. Season with the caraway seeds, peppercorns, salt, and bay leaf and bring to a boil. Reduce the heat to low, cover, and simmer until the cabbage and turnips are tender, about 1 hour.
- Remove the bay leaf (and peppercorns if desired) Pour in the apple cider vinegar and add the chopped turnip greens. Cover and simmer for another 5 minutes.
- Stir in the the fresh dill and parsley and season with salt to taste. Ladle into bowls and enjoy!