Hey there, soup lovers!
Looking for a cozy dish to warm your soul? I’ve got a treat for you!
Today, I’m sharing my favorite cabbage potato soup recipe.
It’s hearty, delicious, and packed with flavor.
Perfect for those chilly days when you just want something comforting.
Grab your pots, and let’s dive into this tasty soup!
Ingredient Substitutions
For a healthier option, olive oil can be replaced with avocado oil or coconut oil, both of which offer similar cooking properties and potential health benefits. Use the same amount as called for in the recipe. Yukon Gold potatoes can be substituted with cauliflower florets for a low-carb alternative. Use an equal volume of cauliflower and reduce cooking time slightly, as cauliflower cooks faster than potatoes. Sour cream can be replaced with Greek yogurt to reduce fat content while maintaining creaminess. Use an equal amount of Greek yogurt, but consider adding a small amount of lemon juice to mimic the tanginess of sour cream. For a dairy-free version, coconut cream can be used instead, though it will impart a slight coconut flavor to the dish.
| Preparation Time | 10-15 minutes |
| Cooking Time | 30-35 minutes |
| Total Time | 40-50 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 20-25 g
- Fat: 60-70 g
- Carbohydrates: 90-100 g
Ingredients
- 1 tbsp fresh dill (chopped, for garnish)
- 6 cups sliced green cabbage (about 1.5 lbs, thinly sliced)
- 3/4 cup sour cream
- 1 medium sweet onion (diced)
- 6 cups vegetable broth
- 2 tbsp white wine vinegar
- 2 tsp kosher salt
- 3 medium carrots (peeled and diced)
- 2 lb Yukon Gold potatoes (peeled and cut into 1/2-inch cubes)
- 1/4 cup olive oil (I use Colavita extra virgin)
Step 1: Sauté the Cabbage and Onion
Begin by heating oil in a large pot over medium-high heat.
Once the oil is hot, add cabbage and onion to the pot.
Cook these vegetables, stirring occasionally, until they start to wilt and develop brown spots.
This should take about 8 to 10 minutes, during which the natural flavors will intensify.
Step 2: Add Vegetables and Broth
After the cabbage and onion have softened and browned slightly, add diced potatoes and carrots to the pot.
Pour in the broth and add 1 teaspoon of salt.
Bring the mixture to a boil by increasing the heat if necessary.
Once boiling, reduce the heat to medium-low.
Allow the mixture to simmer, uncovered, and remember to stir occasionally.
Cook until the potatoes and carrots are tender, approximately 20 minutes.
Step 3: Finish the Dish
With the vegetables properly cooked, remove the pot from the heat.
Stir in the vinegar along with the remaining 1 teaspoon of salt to enhance the flavor.
Next, add the sour cream to give the dish a creamy texture, making sure it’s fully integrated into the broth.
Finish by sprinkling a generous amount of dill over the dish to add a fresh herbal note.
Step 4: Serve and Enjoy
Your cabbage and vegetable stew is now ready to serve.
Ladle the dish into bowls and enjoy the hearty, comforting flavors.
The balance of creamy sour cream and tangy vinegar with tender vegetables makes this a delightful meal.
