Easy Cabbage Soup with Dill

Start with a quick challenge: make a bright, homey cabbage soup that tastes like a Polish summer in a bowl and is on the table before the oven timer dings. Cabbage is low in calories, rich in vitamin C and K, and one comforting ladle delivers fiber and soothing warmth — that fresh dill note smells like sunlight on your tongue. If you like vegetable-forward soups, you might also enjoy this anti-inflammatory vegetable soup with turmeric for another easy weeknight option.

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How to Make this Cabbage Soup in 30 Minutes

This is the no-fuss, come-home kind of recipe: fast, forgiving, and very forgiving if you swap a vegetable or two. Think of it as a flexible template for clean flavors — tender cabbage, soft potatoes, and brisk dill — that rewards speed and a little stirring patience. I’ll walk you step by step so you can get dinner done and still have time to breathe.

Ingredient Lineup

• ½ head of young cabbage (chopped)
• 1 leek (chopped)
• ½ yellow onion (chopped)
• 1 medium carrot (peeled and cut into slices or cubes)
• 2 celery stalks (cut into slices)
• 4 medium yellow potatoes (peeled and cubed)
• 2 tbsp butter
• 6 cups broth (chicken or vegetable)
• ⅓ cup dill (chopped)
• salt and pepper to taste

This is a straightforward pantry-friendly list. Young cabbage cooks faster and stays bright; leeks add sweetness without harshness; yellow potatoes hold their shape but still soften enough to thicken the broth slightly.

Step-by-Step Method

1. In a large pot or Dutch oven, melt the butter. (Tip: Use medium heat so the butter does not brown; brown butter changes the character from light to nutty, which is tasty but different.)
2. Add chopped onions and leeks and cook for about 5 minutes until soft and translucent, stirring occasionally. (Tip: Salt them lightly early to draw out moisture and speed the softening.)
3. Add chopped carrots and celery and cook for another 3 minutes. (Tip: Keep stirring; those aromatics should sweat but not color.)
4. Add cubed potatoes and chopped cabbage, and pour over the broth. (Tip: Nest the potatoes at the bottom so they cook evenly; if you like a silkier soup, peel one potato into thin slices to dissolve a bit.)
5. Cover the soup and cook for about 20-25 minutes until all the vegetables are cooked through. (Tip: Check potatoes with a fork at 18 minutes; you want tender, not falling apart.)
6. Check for seasoning and add salt and pepper to taste. (Tip: Taste before salting heavily; broth strength varies widely.)
7. Add dill and mix well. (Tip: Add most of the dill at the end for brightness, reserving a little for garnish to keep the fresh aroma.)
8. Serve and enjoy. (Tip: A squeeze of lemon or a dollop of yogurt at the table lifts the flavors immediately.)

This sequence keeps texture in focus: softening aromatics, tender root vegetables, and bright finishing herbs. If you want the cabbage silkier, let it simmer another 5 minutes; if you prefer more crunch, add it in halfway through the simmer.

Nutrition Breakdown

• Serving size: about 1 1/2 cups.
• Calories: roughly 160 per serving when made with vegetable broth.
• Protein: about 4 to 5 grams.
• Carbs: around 28 to 32 grams.
• Fat: approximately 6 to 8 grams from butter and any broth fat.
• Fiber: roughly 6 to 7 grams thanks to cabbage, potatoes, and carrots.

Short health insight: This soup is low in calories, high in fiber, and packed with vitamin C and K from cabbage and dill. Swap in a lean bone broth for extra protein or add a can of rinsed cannellini beans for a heartier, protein-rich bowl.

Perfect Pairings

• Serve with a crusty sourdough slice or rye bread to mop up the broth and add a toasty contrast.
• Top with a dollop of sour cream or plain yogurt and a lemon wedge for bright acidity.
• Pair with a simple cucumber-dill salad for a seasonal Polish-inspired combo.
• Enjoy on light lunch days or as a starter to a roast chicken dinner for a comforting multi-course evening.
• For a protein boost and heartier meal, try pairing or combining it with a bean-centered soup like cannellini bean and cabbage soup to vary texture and improve satiety.

How to Store It Right

• Fridge: Cool the soup to room temperature, then store in airtight containers for up to 4 days.
• Freezer: Portion into freezer-safe containers leaving a little headspace and freeze for up to 3 months.
• Reheat: Gently reheat on the stove over medium-low, stirring occasionally until steaming; avoid high heat which can break down potatoes and cabbage.
• Freshness tip: If refrigerated, add a splash of fresh broth or water when reheating to revive the texture and flavor, and add fresh dill after warming to restore brightness.

Expert Tips

• Use young cabbage when possible because it cooks quickly and stays tender; mature cabbage can be substituted but may need a few extra minutes of simmering.
• For a clear broth, do not over-stir once the potatoes are in; too much agitation releases starch and makes it cloudy.
• If you want a creamier texture without dairy, blend 1 cup of the soup and stir it back into the pot to thicken naturally.
• Toast an extra tablespoon of butter with a pinch of smoked paprika and drizzle on top before serving to add a smoky, gourmet note.
• Make it ahead: the flavors actually deepen after a day, but add fresh dill right before serving to keep the herbal brightness.

Flavor Experiments

• Seasonal (Spring): Add young peas and a handful of chopped spinach in the final 5 minutes for fresh green lift.
• Gourmet: Stir in a splash of dry white wine after softening the leeks and reduce by half before adding the broth to add depth.
• Playful: Finish with a spoonful of grainy mustard and a sprinkle of toasted caraway seeds for an unexpectedly warm flavor that plays well with cabbage.

Mistakes to Avoid

• Overcooking the vegetables to mush. Fix: Check potatoes early and remove from heat once tender; add cabbage later if you like more texture.
• Adding delicate herbs too early. Fix: Reserve at least half of the dill to stir in at the end for brightness.
• Overseasoning at the start. Fix: Taste after the soup has simmered and adjust salt; remember broth can be salty.
• Using old cabbage. Fix: Use fresh, firm cabbage; limp leaves will cook down into a dull texture and flavor.
• Neglecting aromatics. Fix: Don’t rush the leeks and onions; their softness is the soup’s backbone.

What to Do with Leftovers

• Turn it into a saucy mix for grain bowls: reheat, spoon over brown rice or farro, and top with a soft-boiled egg.
• Blend into a smooth creamy soup: simmer a bit longer, purée until silky, and adjust seasoning with lemon and cream or coconut milk.
• Use as a base for a quick stew: add cooked sausage slices or shredded rotisserie chicken and reheat for a hearty next-day dinner.

Quick Questions

Q: How long does this cabbage soup keep in the fridge?

A: Refrigerated in an airtight container, this soup keeps well for up to 4 days. Always cool to room temperature before storing, and reheat thoroughly until steaming. Add a splash of broth when reheating to refresh the texture.

Q: Can I make this soup in a slow cooker?

A: Yes. Brown the aromatics first, then transfer everything to the slow cooker and cook on low for 4 to 6 hours. Add the dill at the end to keep it bright; slow cooking can dim fresh herb flavors.

Q: Is this soup good for kids and picky eaters?

A: Usually yes. The flavors are mild and comforting; if someone dislikes visible herbs, finely chop the dill or add it at the table. You can also mash a few potatoes to thicken the broth for a softer mouthfeel.

Q: Can I add protein like beans or meat?

A: Absolutely. Stir in a can of rinsed cannellini beans for plant protein, or add diced cooked chicken or sliced kielbasa when you add the potatoes to warm through. Adjust seasoning after adding proteins.

This Kapusniak is an uncomplicated weeknight hero: nurturing, fast, and flexible. Follow the steps, keep a light hand with seasoning until the end, and let dill be the finishing flourish that makes the bowl sing.