Parzybroda: Polish cabbage and potato soup

Parzybroda is a filling soup of cabbage and potatoes cooked with vegetables and seasonings. In this homemade version, fresh cabbage softens in stock while sautéed onion adds depth. Cut the ingredients, add them in order and season before serving.

Ingredients for parzybroda

For about 4 to 5 servings, you will need:

• 600 g fresh white cabbage
• 500 g potatoes
• 1 carrot, 1 onion and a piece of celeriac
• 1.5 litres vegetable stock or water
• 1 tablespoon oil or butter
• 2 bay leaves and 3 allspice berries
• 1 teaspoon marjoram, plus salt and pepper
• parsley leaves, to finish

For a stronger flavour, optionally add 100 g smoked bacon. For a meat-free version, soften the onion well and use a flavourful stock. Adjust the amount of liquid depending on whether you prefer a thick or lighter soup.

Choose firm cabbage without damaged leaves. Young cabbage usually softens faster than mature cabbage, so check it as it cooks. Cut the potatoes into similar-sized pieces so they cook evenly.

Preparing the cabbage and vegetables

Remove the outer leaves and hard core from the cabbage. Rinse the rest and cut it into short, moderately thick strips. Very long pieces are awkward to eat with a spoon. Peel and dice the potatoes, cut the carrot and celeriac into smaller pieces, and chop the onion.

Heat the fat in a large pot. If using bacon, dice it and render it lightly first, reducing the amount of additional fat. Add the onion and cook over medium heat for a few minutes until soft. Add the carrot and celeriac and stir for a little longer.

Do not burn the onion, as it will make the soup bitter. Add a little water if needed. These vegetables form the flavour base before the cabbage and seasonings go into the pot.

Cooking the soup

1. Add the cabbage, bay leaves and allspice to the sautéed vegetables. Pour in the stock and bring to a boil.
2. Simmer with the lid slightly ajar for about 10 minutes, then add the potatoes. If the young cabbage is very tender, you can add it with the potatoes instead.
3. Cook for another 20 to 25 minutes, until both potatoes and cabbage are tender. Check both, as their cooking times can differ.
4. Rub the marjoram between your palms and add it to the soup. Season with salt and pepper. Remove the bay leaves and allspice before serving.

If the liquid no longer covers the vegetables during cooking, add a little hot water. Adjust the consistency at the end: mash some potatoes with a fork to thicken the broth naturally, or add water for a thinner soup.

Seasoning and serving

Taste the broth before adding salt, especially if it contains bacon. Add pepper and marjoram gradually. Sprinkle the finished soup with parsley and serve hot, with a slice of bread or on its own.

Fresh cabbage gives a milder result than fermented cabbage. For a sourer flavour, see the cabbage soup recipe. Use the rest of the head to make young cabbage, adjusting the braising time to its tenderness.

Store cooled leftovers in a closed container in the fridge. When reheating, stir and add water if needed. Heat each portion thoroughly until hot in the centre.

When making a larger pot, do not automatically increase the salt. Season gradually after all the vegetables are cooked and taste again after a few minutes. If the soup must wait before serving, keep it covered so the cabbage does not dry out on top.

FAQ

Can parzybroda be made without meat?

Yes. Use oil or butter and vegetable stock, and omit the bacon. Onion, celeriac, marjoram and pepper give the soup flavour. Use oil instead of butter if avoiding animal products.

Do the potatoes need to be cooked separately?

Not in this recipe. They cook in the same pot as the fresh cabbage. Cut them evenly and test with a fork for tenderness before finishing.

How should I use young cabbage?

Cut it up and add it with the potatoes, since it may cook faster than mature cabbage. Check it during cooking and stop when all the vegetables are tender.