Russian Cabbage and Potato Soup Kapustnyak, Winter Krishna Bhog Recipe, Winter Vegetarian Recipe, 30 Minute Meals #2
Russian Cabbage and Potato Soup: Kapustnyak
Ingredients:
- 4 cups vegetable broth or water
- 2 cups cabbage, shredded
- 2 medium potatoes, peeled and diced
- 1 carrot, grated
- 1 celery stalk, diced
- 2 tablespoons vegetable oil
- 1 bay leaf
- ½ teaspoon dried thyme
- Salt and pepper, to taste
- Fresh dill, for garnish
Instructions:
In a large pot, heat vegetable oil over medium heat. Add the grated carrot and diced celery. Sauté for a few minutes until slightly softened.
Add the shredded cabbage and diced potatoes to the pot. Stir well to combine with the vegetables.
Pour in the vegetable broth, then add the bay leaf and dried thyme. Season with salt and pepper to taste.
Bring the soup to a boil, then reduce the heat to low. Cover the pot and simmer for about 15-20 minutes or until the potatoes are tender.
Remove the bay leaf from the soup. Adjust the seasoning if needed.
Ladle the soup into bowls and garnish with fresh dill.
Serve the Russian Cabbage and Potato Soup hot as a comforting and hearty dish for Krishna’s Bhog and enjoy the prasad.
This vegetarian recipe from Russian cuisine does not include onion, garlic, meat, alcohol, baking powder, baking soda, nutritional yeast, artificial color, eggs, or mushrooms. Kapustnyak is a traditional Russian soup that showcases the flavours of cabbage and potatoes. It is a popular dish enjoyed during colder months.
