Red Cabbage Soup with Bacon Recipe – European Special
Red Cabbage Soup with Bacon is a beloved dish in European cuisine, known for its rich flavors and comforting warmth. This hearty soup combines tender red cabbage with smoky bacon, creating a satisfying meal that’s perfect for chilly days. Aromatic spices like cinnamon and cloves add depth, while a splash of apple cider vinegar provides a delightful tang. Whether enjoyed as a starter or a main course, this soup offers a taste of tradition and comfort in every spoonful.
- Prep Time15 min
- Cook Time30 min
- Total Time45 min
Red Cabbage Soup with Bacon Ingredients:
- 1 small head red cabbage, shredded
- 4–5 slices of bacon, chopped
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 medium potato, diced
- 1 tablespoon olive oil or bacon fat
- 4 cups chicken or vegetable broth
- 1 tablespoon apple cider vinegar (or lemon juice)
- Salt and pepper, to taste
- 1 teaspoon caraway seeds (optional)
For Garnish:
- Sour cream or Greek yogurt (optional)
- Fresh parsley or dill, chopped
Cook the Bacon:
In a large soup pot, cook chopped bacon over medium heat until crispy.
Remove and set aside, reserving a bit of the rendered fat in the pot.
Sauté the Vegetables:
Add olive oil if needed, then sauté onion, garlic, carrot, and potato for 4–5 minutes.
Stir in the shredded red cabbage and cook for another 3–4 minutes until slightly wilted.
Simmer the Soup:
Pour in the broth, add vinegar, and season with salt, pepper, and caraway seeds (if using).
Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes until vegetables are tender.
Finish and Serve:
Taste and adjust seasoning. Stir in cooked bacon (reserving a bit for garnish, if desired).
Ladle into bowls and garnish with sour cream and herbs.
Recipe Notes :
Vegetarian Option: For a vegetarian version, omit the bacon and use olive oil for sautéing. Replace the chicken stock with vegetable broth and add smoked paprika to mimic the smoky flavor.
Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors often improve after a day or two.
Enhancing Flavors: For a richer taste, consider adding a splash of red wine during the sautéing process.
Serving Suggestions: Serve the soup with crusty bread or a dollop of sour cream to complement the flavors.
