Ingredients:

  • tablespoons unsalted butter or olive oil
  • large yellow onion, finely diced
  • medium carrots, peeled and diced
  • celery stalks, diced
  • cloves garlic, minced
  • medium head (about 1 lb) green cabbage, thinly shredded
  • lbs Russet or Yukon Gold potatoes, peeled and cubed
  • teaspoon dried thyme
  • large bay leaf
  • cups vegetable or chicken stock
  • Salt and freshly ground black pepper to taste
  • tablespoons olive oil (for garnish)
  • teaspoon smoked paprika (for garnish)

Instructions:

  1. Heat the butter or oil in a large, heavy-bottomed stockpot over medium heat. Add diced onion, carrot, and celery. Cook gently until softened and translucent (about 8-10 minutes).
  2. Add minced garlic and dried thyme. Cook for 1 minute until fragrant.
  3. Add the shredded cabbage to the pot. Stir well to coat it with the aromatics. Cook down for 5 minutes, stirring occasionally, until the cabbage begins to wilt significantly.
  4. Stir in the cubed potatoes, bay leaf, and pour in the stock. Season lightly with salt and pepper.
  5. Bring the soup to a boil, then immediately reduce heat to a gentle simmer. Cover loosely and cook for 25–30 minutes until the potatoes are tender.
  6. Test the potatoes for tenderness. Taste the broth and adjust salt and pepper as needed. Remove and discard the bay leaf.
  7. Prepare the garnish: Gently heat the 2 tablespoons of olive oil and 1 teaspoon of smoked paprika in a very small saucepan over low heat for just 30 seconds. Remove immediately from heat.
  8. Ladle the hot soup into bowls. Drizzle a teaspoon of the warm, smoked paprika oil over the top of each serving just before serving.