Soups

Slovak cabbage soup from Orava with smoked bacon

Traditional Slovak soup from Orava with white cabbage, potatoes and root vegetables, smoked bacon and marjoram. Serves 4, with bread and sour cream.

Slovak cuisine · Translated from Slovak ·

Slovak cabbage soup from Orava with smoked baconSave on Pinterest

Recipe at a glance

Prep time
20 min
Cook time
40 min
Total time
1 hr
Servings
4 servings
Difficulty
Easy
Cuisine
Slovak
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Orava cabbage soup with bacon is a traditional hearty soup made with white cabbage, root vegetables and potatoes. Orava is a region in northern Slovakia. The base is onion sweated in lard, to which celery root, carrot and parsley root are added, seasoned with bay leaf and whole peppercorns, while the marjoram is added only at the end. Smoked bacon and a roux with ground sweet paprika complete the flavor. Serve it with a thick slice of fresh bread and a spoonful of sour cream.

Ingredients

Roux

Garnish

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Instructions

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  1. Peel the onion and chop it finely.

  2. Heat the lard in a pot, add half of the chopped onion, and sauté until soft.

  3. Add the celery root, carrot and parsley root, peeled and cut into small cubes, to the sweated onion. Salt the vegetables, add the bay leaf and whole black peppercorns, and let them fry for a minute.

  4. Then add the cabbage, cut into thin strips, and the potatoes, cut into cubes.

  5. Pour water over the vegetables (about 1.2 l; keep the rest for the roux), stir, and once it comes to a boil, cook until the potatoes are tender.

  6. In a frying pan, fry the bacon in lard, add the remaining onion, dust with the flour and paprika, and fry together for a minute.

  7. Pour in boiling water, whisk until the roux is smooth, and stir it into the soup. Mix well, add the marjoram and garlic, and add more salt if needed.

  8. Garnish the soup in the bowl with a spoonful of sour cream, if you like, and serve with a thick slice of fresh bread.

Tip: Fry the bacon over medium-low heat until it releases its fat and turns crispy, and only then add the onion. A roux made with the rendered fat is more aromatic, and the onion will not burn.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy
397 kcal
Protein
10.0 g
Carbohydrates
46 g
of which sugars
9.1 g
Fat
21 g
of which saturates
7.8 g
Fiber
8.9 g
Salt
1.2 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Oravská kapustová polievka so slaninou

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