Prep Time 15 Min
Cook Time 30 Min
Servings4-6 servings People
Calories180 kcal
Russian Cabbage Soup
This Russian cabbage soup is something that reminds me of comfort food. When I want a satisfying meal, I often make this on a chilly day. It uses fresh cabbage, which is packed with nutrients, along with hearty potatoes and flavorful herbs. It’s vegetarian, but I sometimes substitute vegetable broth for chicken or beef broth if I want a richer taste. The sour cream with dill at the end is key—definitely don’t skip that! This soup is simple, healthy, and perfect for the family. Plus, it makes great leftovers.
Ingredients
- 1 large head of cabbage, shredded
- 3 tablespoons unsalted butter
- 1 large onion, chopped
- 1 large carrot, peeled and diced
- 1 stalk of celery, chopped
- 1 bay leaf
- 8 cups vegetable broth or water
- 2 large potatoes, peeled and diced
- 2 large tomatoes, peeled and chopped
- Salt to taste
- Black pepper to taste
- Sour cream for serving
- Fresh dill for garnish
Instructions
- In a pot, melt the butter over medium heat. Add the chopped onion and sauté until slightly translucent.
- Stir in the shredded cabbage, diced carrot, and chopped celery. Cook for 3 minutes, stirring constantly.
- Add the bay leaf, then pour in the vegetable broth or water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes.
- Add the diced potatoes to the soup and bring it back to a boil. Lower the heat, cover, and let simmer until the potatoes are tender, about 10 minutes.
- Stir in the chopped tomatoes, allowing the soup to boil again. Reduce heat and cook uncovered for about 5 minutes. Season with salt and black pepper to taste, then remove the bay leaf.
- Ladle the soup into bowls and top with a dollop of sour cream and a sprinkle of fresh dill. Serve hot.
What I Notice When Cooking
- It’s a nourishing soup filled with vegetables, making it a complete meal on its own.
- Quick and easy to prepare, perfect for busy weeknights.
- It’s flexible—feel free to switch up the broth or add in your favorite veggies.
Chef’s Tips for Perfection
- Make sure to sauté the onions long enough to bring out their sweetness.
- If the soup tastes a bit bland, don’t hesitate to adjust the seasoning with salt and pepper gradually as it simmers.
- On one occasion, I added too many potatoes, and the soup turned out way thicker than I wanted—so keep an eye on those proportions!
Storage and Reheating
This soup keeps well in the fridge for about 3-4 days. Just store it in an airtight container. When reheating, add a bit of water or broth to loosen it up, as it tends to thicken over time.
Nutritional Notes
Approximately 180 calories per serving. Packed with vitamins and minerals from the fresh vegetables, this soup is a healthy choice any day of the week.
