Ingredients:

  • 1 tbsp olive oil (15 ml)
  • 1 medium yellow onion, diced (approx. 1 cup or 150g)
  • 2 cloves garlic, minced (approx. 2 tsp or 6g)
  • 1 tsp dried thyme (5 ml)
  • 1/2 tsp smoked paprika (2.5 ml)
  • Salt and freshly ground black pepper to taste
  • 6 cups vegetable broth (1.4 liters)
  • 1 lb Yukon Gold potatoes, peeled and diced (450g)
  • 1/2 medium head green cabbage, thinly sliced (approx. 4 cups or 300g)
  • 1 (14.5 oz) can diced tomatoes, undrained (411g)
  • 1 bay leaf
  • 2 tbsp fresh parsley, chopped (30 ml)
  • Sour cream or Greek yogurt (optional, for serving)
  • Fresh dill, chopped (optional, for serving)

Instructions:

  1. Heat olive oil in the stockpot over medium heat. Add onion and sauté until softened, about 5 minutes. Add garlic, thyme, and smoked paprika; cook for 1 minute more, until fragrant. Season with salt and pepper.
  2. Pour in vegetable broth, add diced potatoes, and bay leaf. Bring to a simmer.
  3. Reduce heat to low, cover, and simmer until potatoes are tender, about 15 minutes.
  4. Stir in sliced cabbage and diced tomatoes (with their juice).
  5. Continue to simmer, covered, until cabbage is tender, about 10-15 minutes more.
  6. Remove the bay leaf. Taste and adjust seasoning with salt and pepper as needed. Stir in fresh parsley. Serve hot, topped with sour cream/Greek yogurt and fresh dill, if desired.