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Easy Cabbage Soup with Dill

A comforting and simple cabbage soup infused with fresh dill, perfect for chilly evenings and reminiscent of home-cooked meals.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Comfort Food, Polish
Calories: 150
Ingredients Method Notes

Ingredients
  

Vegetables
  • ½ head young cabbage, chopped or use kale if unavailable
  • 1 each leek, chopped Substitute with a sweet onion if needed
  • ½ each yellow onion, chopped Red onions work as a substitute
  • 1 medium carrot, sliced or cubed Baby carrots can be used for convenience
  • 2 stalks celery, sliced Essential for a balanced taste
  • 4 medium yellow potatoes, peeled and cubed Sweet potatoes can be used for a healthier twist
Flavor & Seasoning
  • 2 tbsp butter or use olive oil for a dairy-free version
  • 6 cups broth (chicken or vegetable) Homemade broth is preferable
  • ⅓ cup dill, chopped Dried dill can be used in lesser amounts
  • to taste salt and pepper Essential for seasoning

Method
 

Preparation
  1. In a large pot or Dutch oven, melt the butter.
  2. Add chopped onions and leeks, and cook for about 5 minutes until soft and translucent, stirring occasionally.
  3. Add chopped carrots and celery; cook for another 3 minutes until they soften.
  4. Incorporate cubed potatoes and chopped cabbage, then pour over the broth.
  5. Cover the soup and cook for about 20-25 minutes until all vegetables are tender.
  6. Check for seasoning, adding salt and pepper to taste.
  7. Mix in the dill and serve warm.

Notes

Serve hot, garnished with fresh dill and cracked black pepper. Pair with crusty bread or homemade garlic bread for an enhanced meal.