Savoy Cabbage Soup with Buckwheat Dumplings Recipe

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 teaspoons whole caraway seeds
• 1 1/2 teaspoons whole coriander seeds
• 4 slices thick-cut bacon, small dice (about 7 ounces)
• 1 medium Granny Smith apple
• 1 medium yellow onion, small dice
• Freshly ground black pepper
• 4 teaspoons stone-ground mustard
• 1 medium savoy cabbage (about 1 1/2 pounds), wilted or damaged leaves removed, cored, and thinly sliced
• 3/4 teaspoon kosher salt, plus more as needed
• 4 cups (1 quart) low-sodium chicken broth
• 3 cups water
• 1 1/4 cups all-purpose flour
• 3/4 cup buckwheat flour
• 2 teaspoons baking powder
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 cup milk (not nonfat)
• 2 tablespoons unsalted butter, melted and cooled slightly

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Toast the caraway and coriander seeds in a dry large pot over medium heat for 2 minutes until fragrant, then coarsely crush them with the side of a knife or in a mortar.

2. Add the bacon to the pot and cook over medium heat for about 8 minutes, until crisp and the fat has rendered.

3. Add the onion and apple to the pot and cook, stirring, for about 6 minutes until the onion softens, then cook 4 minutes more.

4. Add the cabbage in batches, stirring until wilted, about 8 minutes. Stir in the crushed seeds, mustard, chicken broth and water, and season with kosher salt and black pepper.

5. Bring to a boil, then reduce to a gentle simmer, partly covered, and cook for about 35 minutes until the cabbage is tender.

6. While the soup simmers, whisk the all-purpose flour, buckwheat flour, baking powder, kosher salt and black pepper in a bowl. Stir in the milk and melted butter until just combined, then rest the batter 10 minutes.

7. Return the soup to a gentle simmer. Drop spoonfuls of batter onto the surface, cover, and cook for about 15 minutes until the dumplings are firm and a toothpick inserted into one comes out clean.

8. Taste the soup, adjust the salt and pepper, and serve hot with the dumplings.