Ingredients
Scale
Meat
- 4 slices of Irish bacon or pancetta
Vegetables
- 1 medium onion, chopped
- 2 cloves of garlic, minced
- 1 large potato, peeled and diced
- 4 cups of cabbage, shredded
Liquid & Seasoning
- 4 cups of chicken or vegetable broth
- 1 teaspoon of dried thyme
- Salt and pepper to taste
- 2 tablespoons of olive oil
Garnish
- Fresh parsley for garnish (optional)
Instructions
- Prepare the Ingredients: Chop the onion, mince the garlic, peel and dice the potato, and shred the cabbage.
- Cook the Bacon: Heat olive oil in a large pot over medium heat. Add bacon and cook until crispy, about 5-7 minutes. Remove and set aside, leaving fat in the pot.
- Sauté the Aromatics: Add onion and garlic to the pot and sauté for 3-4 minutes until translucent and fragrant.
- Add Potatoes and Cabbage: Stir in diced potato and shredded cabbage. Cook for about 5 minutes to slightly wilt the cabbage.
- Pour in the Broth: Add the broth and bring to a boil. Reduce heat to low and season with thyme, salt, and pepper. Stir to combine.
- Simmer: Cover and simmer for 20 minutes, stirring occasionally, until potatoes are tender.
- Blend (Optional): For a creamier texture, blend part of the soup using an immersion blender or in a regular blender, then return to the pot.
- Add the Bacon Back In: Return crispy bacon to the soup and cook for another 5 minutes. Adjust seasoning if needed.
- Serve: Ladle into bowls and garnish with parsley if desired. Serve hot and enjoy!
Notes
- For a vegetarian version, omit the bacon and use vegetable broth.
- Blending half the soup adds creaminess without losing texture.
- Top with a dollop of sour cream for added richness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Irish
- Diet: Halal