Cabbage soup is the kind of dish I make when I need something quick, warm, and made with simple ingredients. I've found that it's also great on a workday when I don't feel like spending too much time in the kitchen but still want a tasty soup. Rarely does anything remain for the next day.
Quick Info
Total time: about 40 minutes
Preparation: 10 minutes
Cooking: 30 minutes
Servings: 4-6
Difficulty: easy
Recipe type: vegetable soup, quick
Ingredients
1 medium fresh cabbage
2 onions
2 carrots
1 bell pepper
1 slice of celery (about the size of your palm)
50 ml oil
200 ml tomato juice
tarragon (to taste, usually one or two tablespoons, fresh or dried)
salt
pepper
Instructions
1. Peel the onion, carrots, bell pepper, and celery. Wash them, then chop them into evenly sized cubes for even cooking.
2. Bring a pot of water (about 3 liters) to a boil. When it starts boiling, add the chopped vegetables and let them cook over medium heat.
3. While the vegetables are cooking, shred the cabbage and wash it well. After 5-10 minutes of cooking the vegetables, add the cabbage to the pot. Stir and let everything simmer together for another 20 minutes. The cabbage should soften but not become mushy.
4. In a pan, heat the oil. Add the flour and stir continuously over low heat until the flour turns light golden. Make sure it doesn't burn. Deglaze the roux with the tomato juice, stirring well to avoid lumps.
5. Pour the roux along with the tomato juice into the soup pot. Stir well. Let it simmer on low heat for another 10 minutes. Check if the cabbage is cooked to your liking.
6. Season the soup with salt and pepper. Add finely chopped tarragon to taste. Turn off the heat.
Why I make this recipe often
It's one of the simplest vegetable soups and doesn't require expensive or hard-to-find ingredients. You can complete the entire recipe in under 45 minutes. It's suitable for both lunch and dinner. If there are leftovers, it's good the next day too.
Tips and Variations
Tips
Don’t add the cabbage too early to prevent it from disintegrating while cooking.
If you have overripe cabbage, you can blanch it for 2-3 minutes beforehand to soften it.
Keep an eye on the roux; it burns quickly.
Substitutions
You can omit tarragon or replace it with a little dill if you don’t like the flavor.
Sunflower oil works best, but you can use any neutral oil.
Store-bought tomato juice can be replaced with grated fresh tomatoes if they are in season.
Variations
You can add a small diced potato if you want a heartier soup.
If you prefer a tangy soup, add a little lemon juice or borscht at the end, after turning off the heat.
For a different flavor, try adding a bay leaf while cooking, but remove it at the end.
Serving Ideas
I serve it in bowls and bring sliced hot peppers and sour cream to the table. Some people serve it with toasted bread or polenta on the side.
Frequently Asked Questions
1. Can I use pickled cabbage instead of fresh cabbage?
Not for this recipe; the soup is designed with fresh cabbage, but if you want to experiment, reduce the salt and taste often. Pickled cabbage will change the flavor and texture quite a bit.
2. Is the roux necessary?
The roux adds thickness and binds the soup, but if you want to avoid flour, you can leave the soup clearer. It won't be the same, but it can work.
3. How much tarragon should I use?
It depends on how strong you want the flavor, but usually, a full tablespoon of fresh tarragon or one to two teaspoons of dried tarragon are enough for a medium pot.
4. What type of oil should I use?
Sunflower oil is the most neutral. I don’t recommend strong-flavored oils like extra virgin olive oil, as they alter the taste of the soup.
Nutritional Values
Estimation for one serving (out of 6 servings):
- Calories: 110-140 kcal
- Protein: 2-3 g
- Fat: 6-8 g
- Carbohydrates: 13-17 g
The value depends on how much sour cream and oil you use when serving. It’s a light soup, meat-free, packed with nutrients from the vegetables.
Storage and Reheating
Cabbage soup stores well in the fridge in a covered container for 2-3 days. It can be easily reheated over low heat while stirring. I don't recommend freezing it, as the cabbage changes texture. Add sour cream only when serving, not to the pot.
Quick Info
Total time: about 40 minutes
Preparation: 10 minutes
Cooking: 30 minutes
Servings: 4-6
Difficulty: easy
Recipe type: vegetable soup, quick
Ingredients
1 medium fresh cabbage
2 onions
2 carrots
1 bell pepper
1 slice of celery (about the size of your palm)
50 ml oil
200 ml tomato juice
tarragon (to taste, usually one or two tablespoons, fresh or dried)
salt
pepper
Instructions
1. Peel the onion, carrots, bell pepper, and celery. Wash them, then chop them into evenly sized cubes for even cooking.
2. Bring a pot of water (about 3 liters) to a boil. When it starts boiling, add the chopped vegetables and let them cook over medium heat.
3. While the vegetables are cooking, shred the cabbage and wash it well. After 5-10 minutes of cooking the vegetables, add the cabbage to the pot. Stir and let everything simmer together for another 20 minutes. The cabbage should soften but not become mushy.
4. In a pan, heat the oil. Add the flour and stir continuously over low heat until the flour turns light golden. Make sure it doesn't burn. Deglaze the roux with the tomato juice, stirring well to avoid lumps.
5. Pour the roux along with the tomato juice into the soup pot. Stir well. Let it simmer on low heat for another 10 minutes. Check if the cabbage is cooked to your liking.
6. Season the soup with salt and pepper. Add finely chopped tarragon to taste. Turn off the heat.
Why I make this recipe often
It's one of the simplest vegetable soups and doesn't require expensive or hard-to-find ingredients. You can complete the entire recipe in under 45 minutes. It's suitable for both lunch and dinner. If there are leftovers, it's good the next day too.
Tips and Variations
Tips
Don’t add the cabbage too early to prevent it from disintegrating while cooking.
If you have overripe cabbage, you can blanch it for 2-3 minutes beforehand to soften it.
Keep an eye on the roux; it burns quickly.
Substitutions
You can omit tarragon or replace it with a little dill if you don’t like the flavor.
Sunflower oil works best, but you can use any neutral oil.
Store-bought tomato juice can be replaced with grated fresh tomatoes if they are in season.
Variations
You can add a small diced potato if you want a heartier soup.
If you prefer a tangy soup, add a little lemon juice or borscht at the end, after turning off the heat.
For a different flavor, try adding a bay leaf while cooking, but remove it at the end.
Serving Ideas
I serve it in bowls and bring sliced hot peppers and sour cream to the table. Some people serve it with toasted bread or polenta on the side.
Frequently Asked Questions
1. Can I use pickled cabbage instead of fresh cabbage?
Not for this recipe; the soup is designed with fresh cabbage, but if you want to experiment, reduce the salt and taste often. Pickled cabbage will change the flavor and texture quite a bit.
2. Is the roux necessary?
The roux adds thickness and binds the soup, but if you want to avoid flour, you can leave the soup clearer. It won't be the same, but it can work.
3. How much tarragon should I use?
It depends on how strong you want the flavor, but usually, a full tablespoon of fresh tarragon or one to two teaspoons of dried tarragon are enough for a medium pot.
4. What type of oil should I use?
Sunflower oil is the most neutral. I don’t recommend strong-flavored oils like extra virgin olive oil, as they alter the taste of the soup.
Nutritional Values
Estimation for one serving (out of 6 servings):
- Calories: 110-140 kcal
- Protein: 2-3 g
- Fat: 6-8 g
- Carbohydrates: 13-17 g
The value depends on how much sour cream and oil you use when serving. It’s a light soup, meat-free, packed with nutrients from the vegetables.
Storage and Reheating
Cabbage soup stores well in the fridge in a covered container for 2-3 days. It can be easily reheated over low heat while stirring. I don't recommend freezing it, as the cabbage changes texture. Add sour cream only when serving, not to the pot.