Easy Cabbage Soup
A hearty cabbage soup filled with fresh vegetables, a tangy apple twist, and a splash of pickle juice for unique flavor. Rich in fiber and plant-based nutrients, this nourishing recipe is quick to prepare and perfect for a cozy, healthy meal.
Equipment
- 1 large stockpot or Dutch oven (6-quart)
- 1 chef’s knife
- 1 cutting board
- 1 vegetable peeler
- Measuring cups
- Measuring Spoons
- Wooden spoon or spatula
- Ladle
Ingredients
- 2 tablespoons olive oil
- 1 large onion halved, peeled, and sliced
- 2 carrots peeled and julienned
- 2 celery ribs sliced
- 1 small turnip peeled and julienned
- 4 cups beef broth or chicken/vegetable broth for variation
- 1 pound green cabbage shredded
- 1 green apple peeled, cored, and diced
- 2 bay leaves
- 1 tablespoon dill pickle juice or substitute lemon juice/red wine vinegar
- 1 tablespoon minced fresh dill plus extra for garnish
- Salt to taste (about 1 teaspoon)
- Freshly ground black pepper to taste (about ½ teaspoon)
- Sour cream for serving (optional)
Instructions
- Prepare the Vegetables: Begin by gathering all fresh produce and tools. Wash the cabbage, carrots, celery, turnip, and apple thoroughly under cold running water. Peel the onion and turnip carefully, removing any blemishes or tough outer layers. Use a sharp chef’s knife to halve and slice the onion thinly, ensuring even slices for uniform cooking. Julienne the carrots and turnip into slender matchstick shapes for quick cooking and a pleasant texture. Slice the celery ribs into thin, even pieces. Peel, core, and dice the green apple into small cubes, setting them aside to preserve their crispness until later.
- Heat the Cooking Base: Place a large stockpot or Dutch oven (about 6 quarts) on the stove over medium-high heat. Pour in 2 tablespoons of olive oil and allow it to heat until shimmering but not smoking. This will ensure the vegetables sauté evenly without sticking. Add the sliced onion first, stirring gently with a wooden spoon to coat with oil. Let the onion cook for about 2 minutes until it begins to soften, releasing its natural sweetness.
- Sauté the Aromatics: Add the julienned carrots, celery slices, and turnip strips to the pot with the onions. Stir to combine the vegetables evenly so they start to cook together. Continue cooking over medium heat for about 8 to 10 minutes, stirring occasionally. The goal here is to soften the vegetables while enhancing their natural flavors, creating a rich foundation for the soup. You should notice a fragrant aroma and the vegetables becoming tender.
- Add the Broth and Main Ingredients: Pour 4 cups of beef broth (or your chosen substitute) into the pot. Stir well to incorporate all sautéed vegetables into the liquid. Carefully add the shredded green cabbage, ensuring it is evenly distributed in the broth. Then gently fold in the diced green apple. Add 2 bay leaves to infuse aromatic depth, and sprinkle in 1 tablespoon of minced fresh dill for herbal brightness. Stir everything together until well combined.
- Simmer and Develop Flavor: Raise the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat to low and cover the pot with a lid. Allow the soup to simmer for 30 to 40 minutes, stirring occasionally to prevent sticking. During this stage, the cabbage will wilt, the apple will soften, and the flavors will meld beautifully. This slow cooking develops a deep, layered flavor profile while retaining a pleasing texture.
- Season and Add Tang: Once the vegetables are tender and the soup has a harmonious aroma, remove the lid and take out the bay leaves. Stir in 1 tablespoon of dill pickle juice for a subtle tang that lifts the overall flavor. Taste the soup carefully and season with salt and freshly ground black pepper. A suggested starting point is 1 teaspoon salt and ½ teaspoon pepper, adjusting according to preference. Taste again before serving to ensure balance.
- Garnish and Serve: Ladle the hot soup into bowls, making sure each serving has a generous mix of cabbage, apple, and broth. Garnish each portion with a dollop of sour cream if desired and sprinkle with extra fresh dill for both flavor and visual appeal. Serve immediately for the best experience. This soup pairs wonderfully with crusty bread or a side salad for a complete, satisfying meal.
- Storage and Reheating Tips: Allow any leftover soup to cool to room temperature before transferring to airtight containers. Store in the refrigerator for up to 4 days. The flavors deepen with time, making it an excellent make-ahead dish. To reheat, warm gently on the stovetop over low heat until steaming, adding a splash of broth or water if needed to restore texture.
Notes
- This cabbage soup is quick to prepare, making it perfect for busy weeknights or meal prep.
- Pickle juice is key for adding a distinctive tangy flavor, but lemon juice or red wine vinegar can be used as substitutes.
- Use fresh vegetables for the best texture and flavor; avoid pre-shredded cabbage for optimal results.
- Adjust salt and seasoning at the end to suit your taste preferences.
- For a lighter version, substitute beef broth with vegetable broth and reduce oil.
- This soup is versatile — you can add beans, grains, or cooked chicken to increase heartiness.
