Cabbage Soup Recipe - We'll tell you more than one delicious idea

When children and some adults hear cabbage soup, they certainly don’t think of anything particularly delicious. To be honest, that was one of our first thoughts as well. Cabbage soup? For real? But when we did some research, we found out how healthy cabbage soup can be. Cabbage itself is rich in numerous nutrients. Such as: vitamin K, vitamin C, folate, manganese, vitamin B6, calcium, potassium and magnesium. In addition, cabbage can control inflammation, improve digestion, keep the heart healthy, and lower blood pressure. In this article, however, we don’t want to talk about the health benefits of cabbage. Today we want to introduce you easy and tasty cabbage soup recipe. Bon Appetit!

This cabbage soup is really delicious

Grandma’s cabbage soup recipe

For this you need:

2 tbsp olive oil
1 onion, diced
1 large carrot, sliced
2 stalks of celery, sliced
2 garlic cloves, chopped
0.5 tsp dried oregano
1 tsp dried basil
0.5 tsp salt
1/2 cabbage, chopped
1 can of diced tomatoes
940 g vegetable broth
1 tbsp lemon juice
15 g fresh parsley, chopped
black pepper, ground

That is how it goes:

First, put the oil in a large saucepan and heat it over medium-high heat.
Add the diced onions, carrots and celery. Cook everything for 4 to 5 minutes.
Then add the minced garlic and spices and stir for another minute.
Add the cabbage and sauté for a few minutes. Stir occasionally.
Add the vegetable broth and tomatoes. Let simmer uncovered for 10 minutes or until vegetables are tender.
Remove the saucepan from the heat and add the lemon juice, parsley and black pepper. Finally, stir again.

You can also make this soup with potatoes

Cabbage soup recipe with potatoes

For this you need:

3 tbsp butter
1/2 cup onion, chopped
3 tablespoons all-purpose flour
4 cups cabbage, roughly chopped
1/2 cup carrots, sliced
3 cups vegetable broth
1/2 tsp kosher salt, more or less to taste
1/8 tsp freshly ground black pepper, more or less to taste
3 cups potatoes, peeled and diced
1 can of condensed milk
chopped parsley, optional
1 pinch paprika, optional

That is how it goes:

Take a large saucepan and first heat the butter over medium-low heat.
Then add the onion and cook until golden in colour.
Add the flour and mix well.
Then add the carrots, cabbage, vegetable stock, salt, pepper and potatoes. Bring everything to a boil, stirring occasionally. Then reduce the heat, cover the pot and cook until the vegetables are tender, about 20 minutes.
Then add the condensed milk and mix well. Make sure the soup doesn’t start to boil.
Then add more salt and pepper as needed.
If you wish, you can sprinkle each portion with a little parsley and paprika.

Delicious cabbage soup recipe

Cabbage soup recipe with tomatoes

For this you need:

1 tbsp olive oil
1 onion, chopped
2 garlic cloves, chopped
3 sticks of celery, chopped
3 long carrots, chopped
1/2 tsp salt
1/4 tsp black pepper
1 tsp oregano
1/4 tsp cayenne pepper or to taste
1 can of diced tomatoes
113 grams of tomato paste
4 cups vegetable broth
1 small white cabbage, sliced

That is how it goes:

First, heat the olive oil in a large saucepan over medium-high heat.
Add the onion, celery sticks, and carrots and sauté for a few minutes (5 to 7) until fragrant and tender.
Add the garlic, then season with salt, pepper, oregano, and cayenne pepper. Cook 1 more minute.
Add the diced tomatoes and tomato paste and mix well.
Add the vegetable broth and bring the soup to a boil.
Add the cabbage and simmer for 20 minutes until the cabbage softens.
Taste the soup and add more spices or water/broth as needed to adjust the consistency.

So delicious and healthy

Recipe cabbage soup without tomatoes

For this you need:

3 tbsp olive oil
1 small turnip, peeled and julienned
2 carrots, peeled and julienned
1 large onion, sliced
2 stalks of celery, sliced
960 g beef broth or vegetable broth
455 g kale, chopped
1 green apple, peeled, cored and diced
2 bay leaves
1 tbsp 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

That is how it goes:

First, heat the olive oil in a saucepan over medium-high heat.
Then add the beets, carrots, onions and celery sticks and cook until tender, about 10 minutes.
Then add the broth, apple, bay leaves and 1 tsp dill and mix well. Then bring everything to a boil. Cover the pot and reduce the heat. Let the soup simmer until the vegetables are tender, about 30 to 40 minutes.
Then remove the bay leaves and add the dill pickle juice or lemon juice.
Season with salt and pepper to taste. You can also garnish with the sour cream and more dill if you wish.

There are so many and different variations

Cabbage soup with minced meat

For this you need:

450 grams of lean ground beef
1/2 tsp garlic salt
1/4 tsp garlic powder
1/4 tsp pepper
2 stalks of celery, sliced
1 can kidney beans, rinsed and drained
1/2 medium head of cabbage, chopped
1 can diced tomatoes, drained
3 to 1/2 cups of water
4 teaspoons beef broth
Chopped fresh parsley

That is how it goes:

First, cook the beef in a Dutch oven over medium heat until no longer pink. Then crumble and drain.
Then add the remaining ingredients except for the parsley.
Then bring everything to a boil.
Reduce the heat, cover the pot and let the soup simmer for 1 hour.
If desired, you can garnish with parsley before serving.

Vegan is also possible

Cabbage Soup Recipe Vegan

For this you need:

1 tablespoon olive oil or 1/4 cup water for frying
1 medium onion, finely chopped
2 sticks of celery, chopped
2 spring onions, chopped, white and green parts
3 garlic cloves, chopped
2 carrots, cut into circles
2 sprigs fresh thyme or 1 teaspoon dried
1 tsp parsley flakes
1 tsp dried basil
450g kale, roughly chopped
2 liters of water, optionally use with 2 stock cubes or you can also use vegetable stock
1 tbsp nutritional yeast flakes
1/2 tsp paprika
1/4 teaspoon cayenne pepper (optional)
1 tsp sea salt, if using vegetable broth you can omit this
1 bay leaf

That is how it goes:

Put the oil in a large saucepan and heat over medium-high heat.
Then add the onion and cook for 4 minutes until soft.
Add the garlic, celery and spring onions. Fry for 2 minutes, stirring constantly.
Then add the carrots, thyme, parsley, basil and cabbage.
While cooking for 2 more minutes, add the water or broth, bay leaf, nutritional yeast flakes, paprika, cayenne, sea salt, or bouillon cube.
Cover the pot and bring the soup to a boil. Then reduce the heat and let the soup simmer for 20 to 30 minutes.

Does not that look delicious?