Soup Polish
Cabbage and mushroom soup
Editorially prepared
A simple soup with fresh cabbage, browned mushrooms and potatoes. Marjoram, allspice and dill give it a homely flavour, while the vegetables remain in distinct pieces.
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Ingredients
4 servings · metric units
For more servings, use a larger pot and fry the mushrooms in batches, dividing their allocated half of the oil between batches. The vegetables will take a similar time to cook, but a larger volume of soup will take longer to reach a simmer.
Substitutions
Substitute amounts are adjusted to your selected servings.
- Instead of button mushroomsoyster mushrooms
Replace the button mushrooms with the same weight of trimmed oyster mushrooms. Remove the tough stem ends and cut the caps into strips. Fry until their liquid evaporates and they are lightly browned; they will remain firmer than button mushrooms.
- Instead of white cabbageSavoy cabbage
Use the same trimmed weight after removing the core. The leaves are more tender, so add them after the potatoes have simmered for 10 minutes. Continue cooking until both the cabbage and potatoes are tender.
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Optional ingredients and substitutions
You’ll need
wide, heavy-based pot with a lid, at least 4 litres in capacity · chopping board and sharp knife · vegetable peeler · cooking spoon and ladle · bowl for the browned mushrooms · serving bowls
Method
0/5 stepsPrepare the vegetables
Cut the cored cabbage into strips about 5 mm wide. Slice the cleaned, dried mushrooms. Cut the peeled potatoes into roughly 1.5 cm cubes, the carrot into thin half-moons and the onion into small dice. Finely chop the garlic and washed dill separately.
Prepare the vegetables Brown the mushrooms
Heat half the oil in the wide pot over a medium-high heat. Add the mushrooms and fry for about 8–12 minutes from adding them, stirring occasionally. They should lose their raw appearance, their liquid should evaporate and their edges should become lightly browned. If liquid remains, keep frying uncovered. Transfer the mushrooms to a bowl.
10:00Brown the mushrooms Soften the onion and carrot
Reduce the heat to medium. Add the remaining half of the oil to the same pot, followed by the onion and carrot. Fry for about 6–7 minutes from adding the vegetables, stirring, until the onion is soft and translucent. Reduce the heat if it starts to darken. Add the garlic and cook for about 30 seconds more, just until fragrant.
Soften the onion and carrot Simmer the soup
Add the cabbage, potatoes, browned mushrooms and any juices from their bowl, stock, bay leaf and allspice. Stir, scraping up the light brown residue from the base. Bring to the boil, then reduce the heat and leave the lid slightly ajar. Simmer gently for 25–30 minutes from the start of gentle bubbling, stirring occasionally. A fork should slide easily into the potatoes, and the cabbage and carrot should be tender. If any vegetables are still firm, keep simmering and check every 5 minutes. If too much liquid evaporates, add a little water to keep the vegetables submerged.
25:00Simmer the soup Season and serve
Once all the vegetables are tender, turn off the heat. Remove the bay leaf and allspice berries. Rub the marjoram between your palms and add it with half the dill. Taste and season with salt and pepper. Ladle the hot soup into bowls and scatter over the remaining dill.
Season and serve
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Tips
- Dry the mushrooms after cleaning. If liquid collects in the pot, let it evaporate before removing the mushrooms; they will only start browning once it has gone.
- Slice the cabbage thinly and cut the potatoes into evenly sized pieces so they cook in a similar time.
- If the soup becomes too thick during storage, add a little water when reheating and adjust the seasoning.
Storage
Divide the cooked soup between shallow containers, cool quickly and refrigerate within 2 hours of finishing cooking. Keep refrigerated for up to 2 days. Alternatively, freeze for up to 2 months; the potatoes may become more crumbly after thawing. Defrost in the fridge and use within 24 hours. Reheat only the portion needed, stirring until the soup boils and is piping hot throughout. Reheat only once.
Timing
Hands-on: 30 min · Cooking: 55 min
