Classic Cabbage Kasha Soup

How would you rate this recipe?
Would you make this recipe again?
What skill level is this recipe?

Ingredients

  • 1 large onion, coarsely chopped
  • 1 tablespoon sunflower or other high-heat oil
  • 1 small head cabbage, finely chopped
  • 1 turnip, peeled and chopped
  • 2 teaspoons caraway seeds
  • 1/2 cup toasted buckwheat groats (kasha)
  • 4 to 6 cups water or vegetable stock
  • 1 bay leaf
  • 3 tablespoons miso
  • 1 apple, shredded and soaked in 2 tablespoons lemon juice (optional)

Directions

In a soup pot over medium heat, sauté onions in oil for 3 minutes. Add cabbage and turnips and sauté until the cabbage is quite wilted, about 15 minutes. Add caraway seeds and buckwheat groats and sauté an additional 2 to 3 minutes. Add water or stock and bay leaf. Bring to a boil, lower heat and simmer for 15 to 20 minutes. Just before serving, remove 1 cup liquid and dissolve miso in it; add back to the pot.

Garnish the soup with shredded apples. Soaking apples in lemon juice helps retain its color and gives a little tang to the soup.

Special notes:

Variation: Use millet or arborio rice instead of buckwheat.

PCC Member Card Illustration

Don’t Just Shop Your Values. Own Them.

When you’re a PCC member, your voice and your groceries go further — every purchase you make supports our community. Join our co-op today for a one-time fee of $60 and enjoy a lifetime of benefits, including exclusive offers and events, partner discounts with local businesses and more.

Become a member