Cabbage Soup Recipe
Cabbage soup is a comforting and hearty dish that has been cherished in kitchens around the world for its simplicity and satisfying flavors. This particular recipe elevates the humble cabbage by combining it with a medley of vegetables, fragrant herbs, and a tangy finish. Whether you’re seeking a light lunch or a nourishing dinner, this cabbage soup is a versatile option that can easily adapt to your preferences.
This cabbage soup is a must-try for anyone who loves a good, wholesome meal. It’s incredibly easy to prepare and can be adjusted to suit various tastes and dietary needs. The balance of flavors—from the sweetness of carrots to the slight acidity of tomatoes, all rounded off with a hint of lemon juice—makes this soup a delightful choice for any season. Its appeal lies not just in its taste but also in its ability to be customized, making it a perfect fit for a variety of palates.
Ingredients You’ll Need
To create this delicious cabbage soup, you’ll need a few basic ingredients that you likely already have in your kitchen. The key components include chopped cabbage, diced carrot, diced celery, diced onion, minced garlic, and canned diced tomatoes. The vegetable broth forms the base of the soup, while olive oil helps to sauté the vegetables, bringing out their natural sweetness. Dried oregano, dried basil, and salt are used to season the soup, while fresh parsley adds a burst of color and freshness at the end. A squeeze of lemon juice enhances the flavors, adding a bright, tangy note that balances the richness of the vegetables. Cracked black pepper, added to taste, provides a subtle kick, rounding out the flavor profile.
If you’re looking to customize this soup, there are several substitution options available. For a more robust flavor, you can use chicken broth instead of vegetable broth. If you’re aiming for a spicier kick, consider adding a pinch of red pepper flakes. Those who prefer a richer texture might want to stir in a dollop of sour cream or Greek yogurt just before serving. And if you’re out of fresh parsley, dried parsley or even fresh cilantro can be a great substitute.
Step-by-Step Instructions
The foundation of any great soup lies in the preparation of its ingredients. Begin by heating olive oil in a large pot over medium-high heat. Once the oil is shimmering, add the diced onion, carrot, and celery. Sauté these vegetables for about 4 to 5 minutes, allowing them to soften and release their natural sweetness. This step is crucial as it builds the flavor base for the soup, ensuring that each bite is rich and satisfying.
Next, introduce the minced garlic, oregano, basil, and salt to the pot. Stir everything together, letting the spices mingle with the vegetables for an additional minute. This brief cooking time is enough to release the essential oils in the herbs, infusing the soup with a deep, aromatic quality. At this point, the kitchen should be filled with the tantalizing scent of garlic and herbs.
Incorporate the chopped cabbage into the pot, stirring frequently as it cooks for about 5 minutes. The cabbage will start to soften, melding with the other ingredients to create a harmonious blend of flavors. This is a good time to ensure that the cabbage is well mixed with the rest of the vegetables, allowing it to absorb the aromatic spices and oils.
Pour in the vegetable broth, followed by the diced tomatoes. Stir to combine, and bring the mixture to a gentle simmer. Let the soup cook uncovered for approximately 10 minutes, or until the vegetables reach your desired level of tenderness. This simmering process not only cooks the vegetables but also allows the flavors to meld together, resulting in a well-rounded, flavorful broth.
Once the soup has reached the desired consistency, remove it from the heat. Stir in the lemon juice, fresh parsley, and cracked black pepper. These final touches brighten the soup, adding a fresh, zesty note that contrasts beautifully with the rich, savory broth. Give the soup a final stir to ensure all the ingredients are evenly distributed before serving.
Recipe Tips
- How to Adjust the Consistency: Thick vs. Brothy
- If you prefer a heartier, thicker soup, reduce the amount of vegetable broth to 4 cups. For a more brothy, lighter soup, increase the broth to 6 cups.
- Tips for Perfectly Softened Vegetables
- To ensure your vegetables are perfectly softened, make sure to dice them evenly. This allows for consistent cooking, ensuring that no one vegetable is over or undercooked.
- Maximizing Flavor with Fresh and Dried Herbs
- For a more robust flavor, consider adding a bay leaf to the broth while it simmers. Be sure to remove it before serving. Fresh herbs should be added at the end of cooking to preserve their delicate flavors.
What to Serve With This Recipe
This cabbage soup pairs beautifully with a variety of sides, making it a versatile addition to your meal repertoire. Serve it alongside a crusty baguette or warm sourdough bread, perfect for soaking up the flavorful broth. If you’re looking for a lighter accompaniment, a simple green salad with a tangy vinaigrette will complement the soup’s richness without overpowering it. For a more substantial meal, consider pairing the soup with a sandwich, such as a grilled cheese or a turkey club, to create a balanced and satisfying lunch or dinner.
Variations and Add-Ons
There are numerous ways to make this cabbage soup heartier and more personalized. If you’re looking to add some protein, consider incorporating cooked sausage, shredded chicken, or even a handful of white beans into the pot. For those who enjoy grains, a scoop of cooked quinoa or barley can be stirred in just before serving, adding both texture and nutritional value. If you like your soups with a bit more heat, a dash of hot sauce or a sprinkle of cayenne pepper can elevate the dish to a new level of spiciness. Alternatively, you could add some smoked paprika for a subtle, smoky flavor that complements the vegetables perfectly.
Storage and Reheating Tips
To store any leftovers, let the soup cool to room temperature before transferring it to an airtight container. It can be refrigerated for up to five days, making it a great option for meal prepping. When reheating, warm the soup gently on the stove over medium heat, stirring occasionally to prevent the vegetables from sticking to the bottom of the pot. If the soup has thickened too much in the fridge, you can easily adjust the consistency by adding a splash of water or broth during reheating. This will help maintain the soup’s original texture and flavor.
Frequently Asked Questions
- Can I Freeze This Soup?
- Yes, cabbage soup freezes well. To freeze, allow the soup to cool completely before transferring it to a freezer-safe container. It can be stored in the freezer for up to three months. Thaw in the refrigerator overnight before reheating.
- How Can I Make This Soup Vegan?
- This recipe is already vegan-friendly as it uses vegetable broth and no animal products. Just be sure to use a vegetable broth that doesn’t contain any added animal-derived ingredients.
- What Other Vegetables Can I Add?
- Feel free to add other vegetables like potatoes, zucchini, or bell peppers to this soup. They should be added at the same time as the cabbage to ensure they cook evenly with the rest of the ingredients.
Ingredients
- ½ cabbage, chopped
- 1 large carrot, diced
- 2 celery stalks, diced
- 2 tablespoons olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon salt
- 1 (14-ounce) can diced tomatoes
- 4 to 6 cups vegetable broth, depending on your preferred consistency
- 1 to 2 tablespoons lemon juice
- ¼ cup fresh parsley, roughly chopped
- Cracked black pepper, to taste
Instructions
Begin by heating olive oil in a large pot over medium-high heat. Once the oil is hot, toss in the diced onion, carrot, and celery. Sauté these vegetables for about 4 to 5 minutes, allowing them to soften and develop their flavors.
Next, add the minced garlic, oregano, basil, and salt to the pot. Stir everything together and let the spices cook for an additional minute, releasing their aromas.
Incorporate the chopped cabbage into the mix, and cook for another 5 minutes. Stir frequently, allowing the cabbage to soften and blend with the other ingredients.
Pour in the vegetable broth and add the diced tomatoes. Bring the mixture to a gentle simmer, letting it cook uncovered for approximately 10 minutes, or until the vegetables reach your desired tenderness.
Once the soup is ready, remove it from the heat. Stir in the lemon juice, fresh parsley, and cracked black pepper. Give the soup a final stir to combine all the flavors before serving.
Cabbage Soup Recipe
Ingredients
- ½ cabbage chopped
- 1 large carrot diced
- 2 celery stalks diced
- 2 tablespoons olive oil
- 1 onion diced
- 2 garlic cloves minced
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon salt
- 1 14-ounce can diced tomatoes
- 4 to 6 cups vegetable broth depending on your preferred consistency
- 1 to 2 tablespoons lemon juice
- ¼ cup fresh parsley roughly chopped
- Cracked black pepper to taste
Instructions
- Begin by heating olive oil in a large pot over medium-high heat. Once the oil is hot, toss in the diced onion, carrot, and celery. Sauté these vegetables for about 4 to 5 minutes, allowing them to soften and develop their flavors.
- Next, add the minced garlic, oregano, basil, and salt to the pot. Stir everything together and let the spices cook for an additional minute, releasing their aromas.
- Incorporate the chopped cabbage into the mix, and cook for another 5 minutes. Stir frequently, allowing the cabbage to soften and blend with the other ingredients.
- Pour in the vegetable broth and add the diced tomatoes. Bring the mixture to a gentle simmer, letting it cook uncovered for approximately 10 minutes, or until the vegetables reach your desired tenderness.
- Once the soup is ready, remove it from the heat. Stir in the lemon juice, fresh parsley, and cracked black pepper. Give the soup a final stir to combine all the flavors before serving.