Cabbage and Potato Soup

Caraway seeds bring their interesting, bitter character to this simple soup, which is produced throughout Eastern Europe. It’s light but flavorful when made vegetarian, richer and more robust with bacon and beef stock. The Scandinavian variation is even simpler (and sweeter).

To crush the caraway seeds, put them in a small plastic bag or wrap them in plastic or wax paper and press on them with the bottom of a pot (or other heavy object) or go over them with a rolling pin.