To make exactly without the chicken broth or chicken here is recipe:
Makes 5 servings
2 red onions, roughly chopped
2 stalks celery, roughly chopped
1 fennel bulb, fronds and stalks included, roughly chopped
2 tsp caraway seeds
2 tsp sea salt
Freshly ground pepper
1 cup sliced shitake caps
4 large cloves garlic, chopped
1 cabbage, roughly chopped
2 quarts water
2 tbsp paprika
2 tbsp fresh oregano, chopped
8 sprigs parsley, chopped stems and leaves
1/2 cup parsley, chopped
Combine all ingredients, except for the chopped parsley, in a pot. Add 2 quarts of water.
Bring to a boil and then reduce heat. Simmer covered for about 1 hour. Adjust seasoning.
Remove whole parsley sprigs and serve topped with some freshly chopped parsley.
Serve with a side of traditionally fermented sauerkraut and chopped apples (warm or room temperature).
I wasn't super excited about the flavor so I decided to cook a whole chicken in a separate pot. Once cooked I combined both the vegetable broth and the chicken broth. Half and half. I shredded the chicken and added to the soup. Much better! Add Sea Salt for taste if desired.