Around this time two years ago, I shared a recipe for Russian cabbage roll soup. I loved that recipe, but I wanted to try a meatless version of one of my favorite soups!
How to Make Vegetarian Cabbage Soup
Step #1: Place the agar-agar in a medium saucepan along with 3 cups of water until hydrated (about 5 minutes). Meanwhile, place the garlic and mushrooms in the bowl of a food processor and pulse until finely minced. Step #2: Once the agar has hydrated and “bloomed,” set the saucepan over medium-high heat and allow it to come to a full boil. Boil for 5 minutes, then turn the heat down to low. Step #3: Heat the olive oil in a 6-quart or larger Dutch oven (or other lidded pot) over medium heat. Add the onions and carrots; sauté for 4 to 5 minutes, until they begin to soften. Push the onions and carrots to one side of the pot and add the mushroom-garlic mixture to the pan. Allow to cook, undisturbed, for 1 to 2 minutes, until browned. Mix the mushroom mixture with the carrots and onions. Add the cabbage, broth, tomatoes, rice, salt, pepper, paprika, and bay leaves to the pot. Stir in the warm agar-agar mixture. Step #4: Allow the pot to reach a boil over medium heat. Once it has reached a boil, turn the heat down to low and cover the pan. Simmer for 15 to 20 minutes, until the rice is cooked through. To reheat, thaw it in the refrigerator overnight if frozen, then warm it on the stovetop over medium heat until heated through. Alternatively, you can microwave individual portions for about 2-3 minutes, stirring halfway through to ensure even heating.
