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    Savoy cabbage, potato, bacon and caraway soup

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    Savoy cabbage, potato, bacon and caraway soup

    • Gluten Free
    • Preparation time: 10 minutes
    • Cooking time: 45 minutes
    • Total time: 55 minutes 55 minutes

    Serves: 4


    200g smoked bacon lardons
    1 tbsp olive oil
    2 onions, finely chopped
    2 celery sticks, finely sliced
    2 garlic cloves, finely chopped
    1 tsp caraway seeds
    25g unsalted butter
    500g waxy potatoes (such as charlotte), cut into 2cm cubes
    about 500g savoy cabbage (½ large or 1 small), shredded
    1 litre fresh chicken stock
    4-6 tsp soured cream, to serve


    1. Put the lardons in a large saucepan with the olive oil and set over a medium-high heat. Fry for around 10 minutes, until starting to caramelise and crisp at the edges. Add the onions, celery, garlic, caraway seeds and butter. Turn the heat down a little and sauté the vegetables for 12-15 minutes.  

    2. Boil a kettle. Add the potatoes and cabbage to the pan and fry for a couple of minutes. Add the stock and 200ml just-boiled water; season with pepper. Cover, bring to the boil, then reduce to a simmer for 12-15 minutes, until the potatoes and cabbage are tender. Season, then serve topped with a spoonful of soured cream.

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