Hungarian Vegetarian Cabbage Soup
Warm up with a bowl of Hungarian Vegetarian Cabbage Soup, a hearty and flavorful dish that’s as nourishing as it is comforting. This plant-based recipe highlights tender green cabbage, sweet carrots, and a rich vegetable stock infused with the vibrant flavors of paprika and caraway seeds, a hallmark of Hungarian cuisine. A touch of garlic, diced tomatoes, and a bay leaf bring depth to the broth, while a garnish of fresh parsley adds a bright, herbaceous finish. Perfect for a cozy weeknight meal, this one-pot recipe is simple to prepare, ready in under an hour, and packed with wholesome ingredients. Whether you’re a fan of Eastern European flavors or simply looking for a satisfying vegetarian soup, this dish is sure to delight your taste buds. Keywords: Hungarian Vegetarian Cabbage Soup, hearty vegetarian soup, cabbage soup recipe, Hungarian flavors, easy one-pot dinner.
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Recipe Information
Ingredients
- 1 medium head green cabbage
- 3 medium carrots
- 1 large yellow onion
- 3 large garlic cloves
- 6 cups vegetable stock
- 1 14-ounce can diced tomatoes
- 2 tablespoons paprika
- 1 teaspoon caraway seeds
- 1 whole bay leaf
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Peel and dice the onion and garlic. Peel and slice the carrots into thin rounds. Core the cabbage and shred it into thin strips.
Heat the olive oil in a large soup pot over medium heat. Add the diced onion and sauté for 5-7 minutes until softened and translucent.
Add the garlic and cook for another 1-2 minutes, stirring frequently to avoid burning.
Stir in the paprika and caraway seeds, letting them cook for about 30 seconds to release their flavors.
Add the shredded cabbage and sliced carrots to the pot. Stir well to coat with the spices and sauté for 3-4 minutes.
Pour in the vegetable stock and add the diced tomatoes (including their juice). Stir to combine.
Add the bay leaf, salt, and black pepper. Bring the soup to a boil, then reduce the heat to low and simmer covered for 30 minutes, stirring occasionally.
After 30 minutes, check the vegetables to ensure they are tender. Adjust seasoning with additional salt or pepper as needed.
Remove the bay leaf. Serve the soup hot, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
1158 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.5 g | 57% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6394 mg | 278% | |
| Total Carbohydrate | 169.8 g | 62% | |
| Dietary Fiber | 48.1 g | 172% | |
| Total Sugars | 59.3 g | ||
| Protein | 40.1 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 658 mg | 51% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 5222 mg | 111% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
