5 from 162 votes
Cabbage Soup
Cabbage Soup blends sautéed turnip, carrot, onion, and celery with shredded green cabbage and diced green apple, simmered in beef or vegetable broth and seasoned with dill and a splash of pickle or lemon juice. This combination creates a tender, slightly tangy vegetable soup with layered textures from the soft vegetables and the gentle crunch of apple. Bay leaves infuse subtle herbal notes during cooking, making it a comforting, warming dish suited for a filling lunch or light dinner.
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings:
4
servings
Calories:
195 kcal
Course:
Main Course, Soup
Cuisine:
Russian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 195
% 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.