Cabbage Soup

The best Cabbage Soup recipe is packed with unexpected flavors (hello, pickle juice!) and will keep you coming back for bowl after bowl. This healthy soup recipe is the ultimate cozy winter dinner idea.

Course Main Course, Soup

Cuisine Russian

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 195kcal

Author Meggan Hill

Ingredients

3 tablespoons olive oil
1 small turnip peeled and julienned
2 carrots peeled and julienned
1 large onion sliced
2 celery ribs sliced
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 leaves
1 tablespoon dill pickle juice or lemon juice (see note 3)
1 teaspoon fresh dill chopped, plus more for garnish
Salt and freshly ground black pepper
Sour cream for serving, optional

US Customary - Metric

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.

Video

Notes

Beef broth: Or opt for vegetable broth to make The Best Cabbage Soup a fully vegan recipe.
Green apple: A crunchy variety like Granny Smith or Crispin will hold up nicely as this soup simmers.
Pickle juice: The acidity this lends is what makes this soup recipe so addictive and well-balanced. A splash of fresh lemon juice can also work in a pinch.
Yield: This recipe makes four main dish-sized servings of vegetable soup. Pair it with a side salad and crusty bread to make The Best Cabbage Soup a full, hearty meal.
Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition