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This cabbage soup is my favorite kind of weeknight dinner — full of hearty vegetables and packed with flavor but still light and healthy. I make a batch whenever I want something cozy that uses simple ingredients from my fridge and pantry. It is the kind of meal that tastes even better the next day.
I whipped this up on a rainy Monday and was amazed how such humble ingredients delivered bold, bright flavor. My family now asks for it every time the weather cools off and leftovers are always fought over at lunch.
Ingredients
- Onion: chopped for sweetness and depth look for firm onions with dry skins
- Garlic cloves: roughly chopped to add boldness fresh garlic is best
- Mushrooms: sliced for umami and body choose firm mushrooms with no black spots
- Small cabbage: cut in chunks for texture and bulk a cabbage head with tight leaves is freshest
- Carrots: sliced for natural sweetness select bright orange carrots that are free of cracks
- Smoked paprika: brings smokiness Spanish varieties have a rich aroma
- Dried thyme or fresh thyme: for herbal flavor look for vibrant green color if using fresh
- Bay leaf: adds subtle complexity always remove before serving
- Dijon mustard: offers tang and backbone smooth Dijon spreads out best
- Tomato paste: deepens the base flavor thick and rich paste works best
- Salt: essential for bringing flavors together use pure sea salt if possible
- Black pepper: adds a peppery lift freshly ground enhances the heat
- Vegetable broth or chicken broth: forms the soup’s foundation quality low sodium broths work well
- Fresh parsley: sprinkled at the end for bright finish flat leaf parsley tends to be more flavorful
- Sherry vinegar or red wine vinegar or champagne vinegar: adds gentle acidity start with less and adjust to taste
Step-by-Step Instructions
- Sauté the Onions:
- Cook chopped onions in a heavy soup pot with olive oil over medium heat for about five minutes until they begin to turn translucent and fragrant. This softens the onions and sets up your flavor base.
- Cook the Mushrooms:
- Turn the heat to medium and add the sliced mushrooms. Sauté for another five minutes stirring occasionally. If the mixture looks dry add a splash more oil or cover with a lid for a minute so the mushrooms sweat and soften without extra fat.
- Build the Flavor Base:
- Add the garlic cabbage carrots smoked paprika thyme bay leaf Dijon mustard tomato paste salt and pepper. Stir thoroughly until the tomato paste coats everything and the aromas start to release. This blooming step brings deep flavor.
- Simmer the Soup:
- Pour in the broth and bring the mixture up to a gentle simmer. Let it cook uncovered for about twenty minutes stirring occasionally. The cabbage and carrots should be tender but not mushy.
- Finish and Adjust:
- Turn off the heat. Add chopped fresh parsley and the vinegar of your choice. Taste and adjust the salt or vinegar if needed to brighten the flavors. If bland it usually needs another pinch of salt.
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Cabbage is my favorite ingredient here because it turns meltingly tender in the broth while soaking up all the smoky and savory flavors. I remember my grandmother making a variation of this soup every fall and it always made her kitchen smell incredible.
Storage tips
Store cooled cabbage soup in an airtight container in the fridge for up to five days. The soup’s flavors deepen with time so leftovers can be even tastier. For longer storage ladle into freezer-safe containers and freeze for up to three months. Thaw overnight in the fridge and reheat gently on the stove.
Ingredient substitutions
You can swap out vegetables based on what you have on hand. Try using leeks instead of onions or celery for extra flavor. For more protein add in canned beans like white beans or chickpeas which go in with the broth. If you prefer a heartier feel stir in diced potatoes or a handful of barley and let them cook until tender.
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Serving suggestions
Ladle the soup into bowls and finish with another shower of fresh parsley. It is excellent served alongside crusty bread garlic toast or over cooked rice for a filling meal. Add a squeeze of lemon if you love bright flavors. For heat sprinkle in red pepper flakes.
Cultural context
Cabbage soup is a comfort food classic in many countries from Russian shchi to Irish colcannon inspired broths. It is a humble dish born out of pantry staples and is beloved for its affordability and adaptability. Each cook brings their own spin with special herbs or finishing vinegars.
Recipe FAQs
- → How do I enhance the soup's protein content?
Add white beans, kidney beans, or chickpeas for a plant-based boost. For meat, brown ground turkey, chicken, or beef separately and add it when you pour in the broth.
- → Can I make the soup spicier?
Yes, stir in red pepper flakes or Aleppo pepper along with the other seasonings to increase the heat.
- → What other vegetables can I add?
Include diced potatoes, wild rice, or barley for extra texture and heartiness. Adjust seasoning if adding ingredients.
- → Is it possible to use different vinegars?
Sherry vinegar, red wine vinegar, or champagne vinegar all work. Add gradually and adjust to taste for the right acidity.
- → How should leftovers be stored?
Let the soup cool to room temperature, then refrigerate in an airtight container. Best enjoyed within 3-4 days.
- → Can I freeze the soup?
Yes, freeze in a sealed container for up to three months. Thaw and reheat gently on the stovetop, adding broth as needed.