Cabbage Soup with Caraway
Submitted by lshaw30
Pressure cooker cabbage soup with caraway seeds, apple cider, tomatoes, and rice. Central European flavor in 30 minutes with deep, sweet-tart complexity.
YIELD
8 servingsPREP
10 minCOOK
20 minREADY
30 minCaraway and cabbage is one of those timeless pairings that Central European cooks have known about for centuries. This soup takes that classic duo and builds a full-bodied bowl around it with apple cider, tomatoes, rice, and a splash of vinegar for brightness.
The pressure cooker does all the heavy lifting. Five minutes at high pressure and the cabbage is silky, the rice is tender, and the broth has that rich, layered depth that usually takes hours of simmering on the stove.
Apple cider adds a subtle fruity sweetness that balances the earthiness of the caraway and the tang of the tomatoes. This is vegetarian comfort food that doesn’t taste like it’s missing anything.
Kitchen Tips
- Sauté the caraway seeds with the onions to bloom their warm, anise-like aroma before adding liquid
- If you don’t have a pressure cooker, simmer covered on the stovetop for about 25-30 minutes instead
- The soup thickens as it sits thanks to the rice, so thin it with a splash of stock when reheating
Ingredients
Directions
Heat the butter in the cooker.
Sauté the onions and caraway seeds until the onions are soft, about 3 minutes.
Add the remaining ingredients and stir to combine.
Lock the lid in place and over high heat bring to high pressure.
Adjust heat to maintain high pressure and cook for 5 minutes.
Reduce pressure with the quick release method.
Remove the lid, tilting it away from you to allow any e xcess steam to escape.
Discard the bay leaves. Adjust seasonings and serve.
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