Classic Cabbage Kasha Soup | PCC Natural Markets

Classic Cabbage Kasha Soup

Serves: 8 to 10

No votes yet

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free tree nut-free iconTree nut-free wheat-free iconWheat-free

This soup, served with dark rye bread and a root vegetable salad, is a great family meal.



In a soup pot over medium heat, sauté onions in oil for 3 minutes. Add cabbage and turnips and sauté until the cabbage is quite wilted, about 15 minutes. Add caraway seeds and buckwheat groats and sauté an additional 2 to 3 minutes. Add water or stock and bay leaf. Bring to a boil, lower heat and simmer for 15 to 20 minutes. Just before serving, remove 1 cup liquid and dissolve miso in it; add back to the pot.

Garnish the soup with shredded apples. Soaking apples in lemon juice helps retain its color and gives a little tang to the soup.


Variation: Use millet or arborio rice instead of buckwheat.

Recipe by Marie Donadio, PCC Cooks instructor

More about: buckwheat, cabbage, soup, whole grains


Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Syndicate content


Recipe search

Refine search   Tips »

User login