Cabbage Soup
User Reviews
5
-
Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
4 servings
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Calories
195 kcal
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Course
Main Course, Soup
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Cuisine
Russian
Cabbage Soup
Description
Cabbage Soup starts by softening turnip, carrot, onion, and celery in olive oil, allowing their flavors to gently meld. Adding broth, shredded cabbage, diced green apple, bay leaves, and dill, the soup simmers until all vegetables are tender, marrying sweetness, earthiness, and subtle tartness. The green apple adds a mild crispness that balances the cabbage’s mellow flavor, while the dill and a touch of pickle or lemon juice brighten the broth.
Finished with seasoning to taste and optionally served with a dollop of sour cream, the soup suits a wholesome meal, especially alongside crusty bread or a side salad. It’s a hearty way to enjoy seasonal vegetables with a fresh-herb lift.
Leftovers keep well refrigerated up to four days, allowing flavors to deepen. Using vegetable broth makes the dish vegan, and the choice between pickle or lemon juice adjusts the acidity depending on availability or preference.
Ingredients
- 3 tablespoons olive oil
- 1 small turnip peeled and julienned
- 2 carrot peeled and julienned
- 1 large onion peeled and sliced
- 2 celery sliced, ribs
- 4 cups beef broth or vegetable broth (see note 1)
- 1 pound green cabbage shredded
- 1 green apple peeled, cored, and diced (see note 2)
- 2 bay leaf
- 1 tablespoon dill pickle juice or lemon juice (see note 3)
- 1 teaspoon dill chopped, plus more for garnish, fresh
- salt freshly ground
- black pepper freshly ground
- sour cream for serving, optional
Instructions
- In a large stock pot or Dutch oven, heat the oil over medium-high heat until shimmering. Add turnip, carrot, onion, and celery, and cook until softened, about 10 minutes.
- Add broth, cabbage, apple, bay leaves, and 1 teaspoon dill. Bring to a boil. Cover and reduce heat; simmer until vegetables are tender, about 30 to 40 minutes.
- Remove bay leaves and stir in pickle or lemon juice. Season to taste with salt and pepper. (I like 1 teaspoon salt and 1/2 teaspoon pepper.) Garnish with sour cream and more fresh dill if desired.
Notes
- Substitute vegetable broth to make this soup vegan-friendly.
- Use a crisp green apple like Granny Smith to maintain texture during simmering.
- Add pickle juice or lemon juice at the end to brighten the soup’s flavor balance.
- This recipe yields about four main-dish servings; pair it with bread or salad for a full meal.
- Store leftovers covered in the refrigerator for up to four days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 195 kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 195kcal | 10% |
| Carbohydrates | 21g | 7% |
| Protein | 5g | 10% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 1004mg | 42% |
| Potassium | 558mg | 12% |
| Fiber | 6g | 24% |
| Sugar | 12g | 24% |
| Vitamin A | 5246IU | 105% |
| Vitamin C | 51mg | 57% |
| Calcium | 87mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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