The Best 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.
Servings 4 servings
Calories 198 kcal
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.
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. Calories: 198 kcal | Carbohydrates: 21 g | Protein: 5 g | Fat: 11 g | Saturated Fat: 2 g | Sodium: 1028 mg | Potassium: 619 mg | Fiber: 6 g | Sugar: 12 g | Vitamin A: 5321 IU | Vitamin C: 54 mg | Calcium: 96 mg | Iron: 1 mg