Recipe Background
Josephine's Sunday Soup offers savory comfort with bacon, vegetables, and aromatic spices.
Josephine's Sunday Soup is like an embrace in a bowl. It combines the smoky comfort of bacon with the earthiness of root vegetables. As you cook, the kitchen fills with the aromatic tang of leeks and onions mingling in bacon drippings—a savory melody weaving through the air. Bacon renders its fat early on, allowing the vegetables to soften into a rich, caramelized base. This step is key: cooking the onions until they glisten before adding the broth deepens the flavor, setting the stage for layers of cozy indulgence.
Ladlefuls of broth coax the potatoes into tender morsels, creating a hearty texture that satisfies and warms. The caraway seeds add a whispered note of spice, drawing out the sweetness of cabbage and the silky flourish of leeks. As the soup gently simmers, a sense of calm seems to settle over everything—perfect for a leisurely Sunday.
Finally, a swirl of sour cream smooths the broth to velvety perfection, with a splash of vinegar offering a subtle balancing act. The soup is finished with fresh parsley and green onions, adding a burst of color and brightness. Sharing this dish feels like sharing a piece of tradition, bringing smiles and comfort to everyone gathered around the table.
Ingredients
- 8 ounces bacon cut into 1-inch pieces
- 1 cup onions diced
- 1 cup carrots diced
- 1 cup celery diced
- 2 large leeks rinsed thoroughly, thinly sliced
- 2 green onions sliced, white and green parts separated
- 1/2 teaspoon caraway seeds can substitute dried thyme
- 6 cups chicken broth or vegetable broth
- 2 cups cabbage chopped
- 2 pounds potatoes cut into bite-size pieces
- 1/2 cup sour cream
- 1 tablespoon white vinegar optional
- 1 tablespoon parsley optional, chopped
- salt to taste
- black pepper to taste
Directions
- In a large saucepan over medium heat, add the bacon pieces and cook, while stirring, until they are browned, about 5-7 minutes.
- Transfer the bacon to a paper-towel-lined plate.
- Reserve 2 tablespoons of the bacon drippings in the saucepan, draining the remainder.
- Add the onions, the carrots, the celery, the leeks, and the white parts of the green onions to the hot bacon drippings and cook, while stirring, until tender, about 10-15 minutes.
- Add the caraway seeds, the broth, the cabbage, and the potatoes to the onion mixture, stirring to combine.
- Bring the soup mixture to a boil.
- Reduce the heat to medium-low and simmer the soup mixture until the potatoes are tender, about 20 minutes.
- Turn off the stovetop heat.
- Add the sour cream, the vinegar, the parsley, the bacon pieces, and the green parts of the green onions to the soup mixture and stir to combine.
- Season the soup mixture with the salt and the black pepper.
- Serve.
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