Classic Cabbage Kasha Soup

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  • 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)


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.

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