Try this delicious creamy cabbage and potato soup. It's delicious as is - but it's also easy to customize. Add cooked meats or make it vegan or vegetarian as outlined in the full blog post.
In large pot cook bacon until crisp. Drain, reserving 2 tablespoons fat in the pot.
Add onions and carrots, cook until onion is clear.
Stir in thyme, oregano and sugar. Cook for 1 minute then stir in potatoes and cabbage.
Add broth and pickle brine. Bring to boil. Reduce heat, cover with lid slightly ajar and simmer 20-30 minutes until vegetables are tender.
Taste and adjust seasoning with more pickle brine, salt or pepper.
Thicken soup with beurre manié or a cornstarch slurry (see notes). Let cook for 2 minutes to allow soup to thicken.
Remove from heat and stir in cream slowly.
Do a final taste test then garnish with fresh dill or parsley and crumbled bacon bits.
Video
Notes
Beurre manié is a paste made by mixing 2 Tbsp butter with 2 Tbsp all purpose flour until smooth. Add half to soup, stir, let cook. OR, mix 1 Tbsp cornstarch with 1 Tbsp cold water and gradually stir to soup and then let it cook. Add more if desired.Instead of pickle brine use white wine vinegar.To make it vegetarian or vegan, swap bacon for oil and a dash of smoked paprika, use cornstarch slurry and your favourite soup stock.No need to peel the carrots or potatoes, just scrub well.