Slightly dapted from a Craig Claiborne & Pierre Franey recipe
Note: This is a double recipe, and it yields a lot, but it’s so nice to have on hand, especially, if you have company arriving. With a little hunk of fresh bread — rye, which I have never made, is particularly good with this soup — it makes the most wonderful lunch. Also, while this recipe requires a fair amount of chopping, you can sort of chop as you go: while the bacon is rendering, chop the onions; while the onions are sautéing, dice the carrots and potatoes, etc.
- 12 cups shredded cabbage*
- 2 cups (about 12 oz.) finely diced bacon or pancetta or a mix
- 2 cups finely diced onions
- 1/2 cup flour
- 10 cups homemade chicken stock
- 2 cups finely diced carrots
- 2 to 3 cups finely diced potatoes
- kosher salt and freshly ground black pepper to taste
- 2 teaspoons whole caraway seeds, crushed or pulverized
- 2 tablespoons white wine vinegar
- 1 teaspoon sugar
- 1 cup heavy cream
- 1/4 cup finely chopped fresh dill (or more or less to taste)
*If you use a relatively large head, you may get as many as 14 cups or more — use it all.
- Place cabbage in a large bowl. Bring enough water to a boil — I fill a tea kettle, but you could always fill a large sauce pan — to submerge the cabbage in the bowl. Pour the water over the cabbage; let sit one minute; drain.
- Meanwhile, in a large pot over medium heat, cook the bacon until rendered of its fat, about 10 minutes, then transfer bacon to a plate. Add the onions, and cook, stirring, until they are wilted, about 15 minutes. Sprinkle with flour and stir. Add the broth, stirring rapidly with a wire whisk. When the mixture simmers, add the cabbage, carrots, potatoes, salt, pepper, caraway seeds, vinegar and sugar.
- Simmer, stirring often from the bottom, about 30 minutes. Stir in the cream and simmer five minutes. Add the chopped dill to the pot. Serve, adding more chopped dill to each bowl if desired.