Caraway seeds bring their interesting, bitter character to this simple soup, which is produced throughout Eastern Europe. It’s light but flavorful when made vegetarian, richer and more robust with bacon and beef stock. The Scandinavian variation is even simpler (and sweeter). To crush the caraway seeds, put them in a small plastic bag or wrap them in plastic or wax paper and press on them with the bottom of a pot (or other heavy object) or go over them with a rolling pin.

　　

Ingredients

makes 4 servings

　　2 thick slices bacon, diced, optional

　　1 medium onion, diced

　　1 small head of cabbage, preferably Savoy, cored and shredded

　　1 tablespoon caraway seeds, lightly crushed

　　2 medium to large potatoes, peeled and cut into 1/2-inch dice

　　6 cups beef, chicken, or vegetable stock, preferably homemade (page 160 or 162)

　　Salt and black pepper to taste

　　1 cup croutons (page 580)

　　

Step 1

Cook the bacon in a large saucepan over medium heat, stirring occasionally, until some of the fat is rendered, 3 to 5 minutes. Add the onion and cook—or cook the onion in 2 tablespoons butter or oil if you’re not using the bacon—stirring, until it’s translucent, about 4 minutes. Add the cabbage and cook, stirring occasionally, until it wilts, about 5 minutes.

　　

Step 2

Add the caraway seeds and potatoes and lightly brown the potatoes, about 5 minutes. Add the stock and bring to a boil. Reduce heat and simmer for 20 minutes or until the potatoes are very tender. Taste and adjust the seasoning as necessary. Thin with a bit of water or stock if the soup seems too rich. Garnish with the croutons and serve immediately.

　　

Brown Cabbage Soup (Scandinavia)

Step 3

This version has a sweetness that many people will like. (You can add a tablespoon of vinegar to it as well.) Omit the caraway seeds and potatoes. After the cabbage wilts, add 2 tablespoons brown sugar and stir well. When the sugar is completely dissolved, add the stock and proceed.

　　The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.