Cabbage Soup Recipe (Easy Kapusniak for Summer)
This nutritious, light, and remarkably refreshing cabbage soup recipe is easy to prepare and utterly delicious. Based on a traditional Polish recipe, my homemade Summer Kapusniak combines fresh, seasonal produce with hearty, wholesome flavors to create a stunning soup that’s made for enjoying on a hot summer’s evening.
Author’s Notes for My Easy Recipe for Cabbage Soup
Now that I live in the US, one of the things I miss most about Eastern Europe is the abundance of cabbage. Sure, you eat it here, but it’s too often restricted to coleslaw, or for serving with corned beef on St Patrick’s Day.
Back home in Poland, cabbage is everywhere. As spring melts into summer, you can find young cabbages for sale on every street corner and in practically every meal! Today’s recipe is a Polish favorite that’s perfect for those mild and sweet early-season cabbages. Allow me to introduce you to Kapusniak: An easy recipe for cabbage soup that we enjoy all summer long.
Yes, you heard me right! We Poles eat soups all year round, no matter the weather. From beetroot-loaded botwinka or chlodnik litewski to a crisp, chilled cucumber soup, the right soup can be the perfect dish to beat the summer heat.
Kapusniak belongs on that list: It’s bold, rustic, and comforting, but it’s also pleasingly light and refreshing. The chicken broth and dill combine to infuse the vegetables with a wonderfully savory flavor, and the tender young cabbage has a delightful hint of sweetness that takes this dish to the next level. I’ve made this cabbage soup recipe easy by eliminating any slow-cooking (see my slow cooker cabbage soup if that’s what you’re after today) and avoiding fancy ingredients. Simply chop up some simple produce, toss it in a pot with a bit of dill, butter, and broth, and you’ll be dishing it up in under an hour!
Main Ingredients and Substitutions
Refer to the recipe card to see the full list of ingredients with measurements!
- Cabbage – this Kapusniak is typically made from young cabbages, which you’ll find in grocery stores at the beginning of summer. If they’re out of season, you can use other varieties; simply lengthen the cooking time to account for the slightly tougher leaves. The winter version of Kapusniak would often use a sauerkraut, which would be a different recipe.
- Chicken Broth – Provides the liquid and the savory flavor base for our soup. Use one tablespoon of Better Than Bouillon per 2 cups of hot water if you prefer.
- Seasonal Vegetables – I use leeks, yellow onions, carrots, celery, and potatoes for my soup. Swap any of these out based on taste and what you have available!
- Butter – A couple of teaspoons is all you need to sauté the vegetables and add a rich, hearty element to this soup. Add some heavy cream as well, if you prefer a thicker broth.
- Dill – The trademark seasoning of Polish cuisine! Adds a visual pop to our soup, along with a bright, citrusy flavor that elevates the savory notes.
How to Make Perfect Kapusniak
- Sauté the Vegetables – Melt the butter in a large pot or Dutch oven, then add the onions and leeks and cook for about 5 minutes, until they are soft and translucent. Add the carrots and celery, and cook for an additional 3 minutes.
- Cook the Soup – Add the potatoes and cabbage, then pour over the broth. Cover the pot and cook for 20 to 25 minutes, or until all the vegetables are cooked through.
- Season and Serve – Give your soup a taste, then add salt and pepper as needed. Add the dill and mix well, then serve and enjoy!
Storing, Reheating, and Make-ahead
This cabbage soup recipe is easy to prepare ahead of time, and it stores well in both the refrigerator and the freezer.
Allow the soup to cool to room temperature, then transfer it to an airtight container. Keep in the fridge for up to 5 days, or in the freezer for up to 3 months.
Thaw overnight in the fridge if frozen, then reheat on the stovetop over medium-low heat, stirring occasionally. Add a splash of water if it’s too thick!
Frequently Asked Questions
What makes this cabbage soup recipe easy?
For starters, all of the ingredients are easy to find and readily available. Many Eastern European dishes prioritize fresh produce and simple, wholesome flavors. Secondly, it takes less than an hour to make! Often, a homemade soup requires hours of cooking and simmering, whereas kapusinak is quick and easy to prepare.
Can I make this soup more meaty?
Yes! Some cooks in Poland add smoked ribs to the broth to add a strong, meaty flavor. If you can’t find these in the US, try using beef short ribs instead.
How can I make this dish heartier?
I like to let the summer cabbage speak for itself, so my recipe is light and simple. Add ½ cup of heavy cream if you’d like it heavier, or toss in some fried bacon or kielbasa slices (kielbasa and cabbage is a match made in heaven) and enjoy with a slice of bread to stretch it into a complete meal!
Easy Cabbage Soup with Dill (Polish Summer Kapusniak)
Ingredients
- 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
Instructions
- In a large pot or Dutch oven, melt the butter.
- Add chopped onions and leeks and cook for about 5 minutes until soft and translucent, stirring occasionally.
- Add chopped carrots and celery and cook for another 3 minutes.
- Add cubed potatoes and chopped cabbage, and pour over the broth.
- Cover the soup and cook for about 20-25 minutes until all the vegetables are cooked through.
- Check for seasoning and add salt and pepper to taste.
- Add dill and mix well.
- Serve and enjoy.
Nutrition
The post Cabbage Soup Recipe (Easy Kapusniak for Summer) first appeared on Eating European.
