A comforting and flavorful soup combining ham, cabbage, and a touch of apple for a delightful balance.
Heat the beef broth in a large saucepan over medium heat until it begins to simmer.
Using a low-sodium broth allows you to control the salt level better.
Add the shredded cabbage, sliced leeks, diced carrots, diced ham, and caraway seeds to the simmering broth.
Cut the vegetables uniformly for even cooking.
Cover the saucepan and reduce the heat to low. Let the soup simmer for about 15 minutes until the carrots are tender.
Stir occasionally to prevent sticking.
Add the diced apple and white wine to the soup and cook uncovered for an additional 3 minutes.
The apple adds a subtle sweetness that balances the savory flavors.
Stir in the fresh parsley and let the soup heat through for 2-3 minutes.
Add parsley just before serving to retain its fresh flavor.
Serve the soup hot in bowls and enjoy.
Pair with crusty bread for a complete meal.
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