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Cabbage soup in a white bowl with a silver spoon next to it.

The Best Cabbage Soup

The Best Cabbage Soup recipe is packed with unexpected flavors (hello, pickle juice!) and tastes way better than you think it will. It's accidentally healthy but so delicious, you'll want to make it all year round.
Course Main Course, Soup
Cuisine Russian
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
Calories 198kcal


  • 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
  • 1 pound green cabbage shredded
  • 1 green apple peeled, cored, and diced
  • 2 bay leaves
  • 1 tablespoon dill pickle juice or lemon juice
  • 1 teaspoon fresh dill chopped, plus more for garnish
  • Salt and freshly ground black pepper
  • Sour cream for serving, optional


  • 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.



Vegetable broth can be substituted for beef broth to make the soup vegan and vegetarian.


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