Irish Cabbage and Bacon Soup

Prepare all ingredients for the Irish cabbage and bacon soup. Instead of canned tomatoes in their own juice, you can use fresh tomatoes.

Peel the potatoes and cut them into medium-sized cubes.

Peel the onion and cut it into small cubes. Cut the bacon into small strips.

Shred the white cabbage.

In a thick-bottomed pot, melt the butter.

Add onion and bacon to the pot and fry for 3-5 minutes.

Add potatoes to the pot. Sauté all vegetables for another 3-4 minutes.

Add finely diced fresh tomatoes or canned tomatoes in their own juice to the soup.

Pour vegetable broth into the pot. If the broth is salty, you do not need to salt the soup; otherwise, season to taste. Cook the soup for 12-15 minutes until the potatoes are tender.

At the very end, add the shredded cabbage and cook the soup for another 10 minutes. Remove the finished cabbage soup from the heat, add black ground pepper.

Irish cabbage and bacon soup is ready. Serve the soup in portions. Bon appétit!