Savoy cabbage soup with potatoes and caraway

Tip: tap a step to mark it as done.

1. Prepare the vegetables

   Remove the outer leaves from the cabbage, cut out the core, and slice the leaves into thin strips. Peel and dice the potatoes and carrot, and finely chop the onion.

2. Make the roux

   Heat the oil in a large pot and sauté the onion for 3 minutes. Add the flour and cook, stirring constantly, for 1–2 minutes until golden. Remove the pot from the heat, stir in the paprika, and immediately pour in 1.5 l water, whisking to prevent lumps.

3. Cook the soup

   Add the potatoes, carrot, caraway seeds, and salt. Bring to a boil and cook for 10 minutes. Add the cabbage and cook for another 15 minutes, until all the vegetables are tender.

4. Finish and season

   Add the pressed garlic, marjoram, and black pepper to the soup and simmer for 2 minutes. In a bowl, mix the sour cream with a ladleful of hot soup. Remove the pot from the heat and stir in the sour cream mixture to prevent curdling.

Tip: Lightly crush the caraway seeds in a mortar or with the flat side of a knife before adding them for a more fragrant soup. Slice the thick ribs of the cabbage leaves as thinly as possible so they soften at the same time as the leaves.

This recipe was translated from the Slovak original: Kelová polievka so zemiakmi a rascou