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–+ servings
Potato Cabbage Soup Ciorba de varza cu cartofi reteta

Potato Cabbage Soup

This comforting vegan potato and cabbage soup is cheap, creamy, and incredibly easy to make — a cozy, Romanian-inspired bowl the whole family will love.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Choose Serving Size 6

Ingredients 

  • 3 liters water
  • 4 potatoes peeled and cubed
  • 1 white onion chopped into small pieces
  • ¼ cabbage chopped into small pieces
  • 4-5 Tbsp dried vegetable mix see how I prepared it above
  • 250 ml vegan cooking cream rice or soy
  • 500 ml rice milk unsweetened
  • vinegar to taste - some people prefer sour soups, some prefer them sweeter, so you can make it as you please. Instead of vinegar, I sometimes use the spiced vinegar from pickles. I never throw it away and you can try it too!
  • 4 bay leaves
  • 1 bunch fresh dill chopped
  • peppercorns or ground pepper a few, or to taste
  • salt or miso paste to taste. I started using miso paste instead of salt in various recipes. It gives a hint of salt and a kick of probiotics and flavor

Instructions

  • Bring ~3 L of water to a boil in a pot. Add the cubed potatoes, cabbage, and onion. Let them boil for 15 minutes.
  • Add the dried vegetable mix, bay leaves, and pepper. Let them boil until the potatoes are tender, about 10 minutes.
  • Turn off the heat and add the chopped dill, rice milk, and vegan cream. Stir to combine.
  • Now is the time to season your soup to taste. Add salt or miso paste, stir, and taste. Then add the vinegar. When I use the spiced vinegar from pickles I add around 1/2 jar per batch of soup because it's usually sweeter. If you use regular vinegar, which is stronger, add just a little at a time until you reach the desired taste.

Notes

Use unsweetened rice milk so the soup doesn't turn sweet. Add the rice milk and vegan cream off the heat to keep them from curdling. Store leftovers in the fridge for up to 3 days.