The vinegar in this soup gives it quite a tang. If you don’t care for that acidic flavor, consider cutting the vinegar down or out completely. (I like it.)
1/2 lb bacon, coarsely chopped
1 large onion, finely chopped
1 1/2 lbs red potatoes, cut into 1/2″ cubes
Half of a head small green cabbage, cored and thinly shredded
1/4 cup red wine vinegar
6 cups chicken broth
Four slices ciabatta bread, 1″ thick
1/4 cup olive oil
1 clove garlic, peeled & halved
s & p
1 T chopped parsley
1. Heat oven to 350. In a large pot, cook the bacon over med-high heat, stirring often until browned and crisp, about 10 minutes. Transfer with slotted spoon to a paper-towel lined plate.
2. Pour off all but 1 T bacon fat, add the onion and cook until softened, about 3 minutes. Add potatoes and cabbage and cook, stirring often, until the potatoes have softened slightly and the cabbage is wilted, 5-7 minutes. Pour in the vinegar and cook, stirring, until the flavor mellows, about 2 minutes. Add the broth and bring to a boil over high heat. Reduce the heat to medium and simmer until the potatoes and cabbage are soft, 20-25 minutes.
3. Meanwhile, brush the bread with olive oil on both sides and place on a baking sheet. Toast in the oven, 10-15 minutes. Rub the cut sides of the garlic all over the bread.
4. Season the soup with salt, pepper, and the parsley. Divide among 4 bowls, top each with the bacon and serve with the garlic bread.
