Shchi (cabbage and caraway soup)

Shchi (cabbage and caraway soup)

This simple cabbage soup may be frugal but has big flavours thanks to the smoked paprika and caraway. “It’s wonderfully satisfying,” says Georgina Hayden.

Shchi (cabbage and caraway soup)

Recipe from Nistisima: The Secret to Delicious Vegan Cooking from the Mediterranean and Beyond by Georgina Hayden (Bloomsbury £26). Photography ©Kristin Perers.

Browse more easy vegan recipes here.

  • Serves icon Serves 4-6
  • Time icon Hands-on time 25 min. Simmering time 1 hour.

This simple cabbage soup may be frugal but has big flavours thanks to the smoked paprika and caraway. “It’s wonderfully satisfying,” says Georgina Hayden.

Recipe from Nistisima: The Secret to Delicious Vegan Cooking from the Mediterranean and Beyond by Georgina Hayden (Bloomsbury £26). Photography ©Kristin Perers.

Browse more easy vegan recipes here.

Nutrition: per serving

Calories
201kcals
Fat
7.9g (1g saturated)
Protein
4.1g
Carbohydrates
24.4g (11g sugars)
Fibre
7.7g
Salt
0.1g

Ingredients

  • 2 onions
  • 4 garlic cloves
  • 1 leek
  • 2 carrots
  • 400g waxy potatoes
  • 500g white cabbage
  • 4 tbsp sunflower oil
  • 2 tbsp tomato purée
  • 1 tsp caraway seeds
  • ¼ tsp sweet smoked paprika
  • 1.5 litres vegetable stock
  • 2 bay leaves
  • ½ bunch dill
  • Rye bread to serve
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. Peel and finely chop the onions and garlic. Trim and finely slice the leek, then rinse it well in a colander to get rid of any dirt. Peel the carrots and potatoes, then chop them into 2cm pieces, keeping them separate. Halve the cabbage, remove the core, then finely shred the leaves.
  2. Put the sunflower oil in a large casserole or saucepan over a low-medium heat. Add the onions, garlic, leek and carrots and fry for 15 minutes until softened and sticky. Stir in the tomato purée, caraway seeds and paprika then, after a minute, add the shredded cabbage, chopped potatoes, veg stock and bay leaves. Turn up the heat and bring to the boil. Season generously, then reduce the heat to a simmer. Cook on a low heat for 1 hour until the vegetables are tender and the broth is rich.
  3. Taste the soup and tweak the seasoning, then leave to rest for 10 minutes before serving. Roughly chop the dill, then ladle the soup into bowls and serve scattered with dill, with a slice of rye bread on the side.

Nutrition

Nutrition: per serving
Calories
201kcals
Fat
7.9g (1g saturated)
Protein
4.1g
Carbohydrates
24.4g (11g sugars)
Fibre
7.7g
Salt
0.1g

Buy ingredients online

Recipe By:

Georgina Hayden

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Beetroot recipes

Beetroot and red cabbage soup

This vibrant bowlful is special enough to ring the changes...

Save recipe icon Save recipe icon Save recipe

Easy vegan recipes

Vegan cabbage cacciatore

Try this vegan cacciatore, a plant-based twist on the traditional...

Save recipe icon Save recipe icon Save recipe

Alpine recipes

Antonio Carluccio’s zuppa di cavolo Valpellinese

Try Antonio Carluccio’s traditional Alpine recipe for cabbage soup with...

Save recipe icon Save recipe icon Save recipe

Winter cabbage, chorizo and celeriac soup with baked sage croutons

This flavourful cabbage, chorizo and celeriac soup recipe is perfect...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.