Lithuanian Cabbage Soup (Kopustu Sriuba)
When it comes to budget-friendly, hearty meals that warm you from the inside out, few dishes compete with Lithuanian Cabbage Soup (Kopūstų sriuba, in Lithuanian). Made with humble ingredients like shredded cabbage, diced potatoes, and a touch of salty bacon or pancetta, it’s the kind of soup recipe that stretches far and satisfies deeply — especially on a cold winter day.
Ingredients
- 100 g (3.5 oz) cubed pancetta or bacon lardons
- 1 large carrot diced into small cubed
- 1 brown onion chopped
- ¼ head of cabbage (about 200g/ 7 oz) white, green or Savoy, shredded
- 4-5 baby potatoes waxy potato variety, cut into cubes
- 2 bay leaves
- 750 ml (3 cups) vegetable or chicken stock
- 3 tablespoon sour cream to serve
Instructions
- Fry the bacon in a large pot (the same pot you will use for the soup itself) until browned and the fat has rendered.
- Add the onions and carrots, and sauté for 5-6 minutes over low heat (If the pan looks dry after the bacon renders, add a splash of oil or a teaspoon of butter).
- Add the shredded cabbage, potatoes, bay leaves.
- Pour the stock over the vegetables and bring the soup to a boil.
- Reduce the heat and simmer the soup for approx 30 minutes.
- Serve with a dollop of sour cream that should be stirred into individual bowls.