Simple Cabbage Potato Soup |
This is a simple, quick, hearty and delicious soup recipe. I call it a soup because it is, but it is also served with grilled bread. You could make a little more and split it between two people, and we might call it a “side”, but for me, soup is always an appetizer or a main dish.
Looking for a quick and easy side dish recipe this fall? This simple cabbage potato soup is so easy to make and will be a hit at your Thanksgiving table!
One of our favorite fall comfort foods is Cabbage Potato Soup. It’s simple to make, fun to eat, and provides a warm, hearty meal. With just a few ingredients, you can make a hearty, filling dish that will warm you up on a cold fall day.. Read more about cabbage potato soup vegetarian and let us know what you think.
This Easy Cabbage Potato Soup Will Fill You Up!
Are you looking for a simple cabbage potato soup recipe? You’ve come to the correct spot.
Only a few ingredients are needed to make this easy cabbage potato soup. It’s remarkable how versatile cabbage, potato, onion, and tomato are!
The thin broth is ideal for a chilly day or if you’re searching for a substantial soup that won’t leave you feeling bloated.
Because it’s a family recipe, Eric has personal knowledge of it!
A bowl of cabbage potato soup to die for!
Eric’s Hungarian grandmother made cabbage soup on a regular basis. The recipe has been handed down down the generations so that other family members may prepare it.
To be fair, it’s a popular dish not only in Hungary, but across Eastern Europe.
Cabbage and potatoes are traditional ingredients from this region since they were/are simple to produce and can be stored for a long period.
With people loving this soup from all over the world, it’s no wonder that there are a variety of cabbage potato soup variants. Many of them have meat in them.
More soup recipes may be found here. Try our Hungarian goulash, German potato soup, and Hungarian green bean soup!
All you need is a spoon and you’re ready to enjoy cabbage potato soup!
Our soup recipe is vegetarian, but you may certainly add cooked ham, bacon, or even smoked sausage (like a good kielbasa) chopped into smaller pieces.
Eric also loves to add a dash of Tabasco to his soup for added zing. If you want to make it more “Hungarian,” you may add paprika.
This cabbage potato soup may simply be converted to a vegetarian version. All you’d have to do is leave out the meat (as our recipe already does) and use veggie stock instead of beef broth.
The soup may be thickened with roux if desired, although we like the thinner broth on chilly days.
When it comes to accompaniments for cabbage potato soup, a beautiful fresh piece of bread with butter is always a good choice. The thin broth is ideal for bread dipping!
Step-by-Step Instructions for Making Cabbage Potato Soup
Check out the recipe card below if you’re wanting to make a pot of cabbage potato soup.
Check out the following recipe process pictures if you want to see what the different stages look like while you’re cooking!
Begin by chopping up the cabbage.
If the outer leaves of the cabbage are wilted or discolored, remove them. The remainder of the cabbage should be washed and then sliced in half.
On both halves of the cabbage, remove the firm stem.
The cabbage should be cut into tiny pieces.
The cabbage is then sliced into strips, and the strips are then chopped into tiny pieces. This will make it simpler to boil the cabbage.
If you don’t like somewhat more crunchy portions in your soup, you may remove any excessively hard pieces. Also, wash your tomatoes and chop them into tiny pieces.
Cook until the onion is transparent.
Peel and cut the onion into tiny pieces. In a very big saucepan, heat a teaspoon of oil and sauté the onion until it is translucent and begins to color slightly. Stir often.
Toss in the cabbage and tomato…
Fill the saucepan with the cabbage and tomato pieces.
…and then fill it with broth.
Then pour in just enough beef or vegetable stock to cover the veggies in the saucepan.
It was 7 cups of broth in our instance. Depending on the precise size of your cabbage, it may be somewhat more or less in your instance.
Bring the broth to a low boil, then reduce to a low heat for approximately 50 minutes. Stir once in a while.
Wash and chop the potatoes as you wait.
Wash the potatoes and chop them into tiny pieces while the soup is boiling.
Toss in the potatoes…
Add the potatoes after 50 minutes, when the cabbage is nearly cooked, and toss them into the soup until they are completely covered by the liquid.
Allow for another 20 minutes of simmering time, or until the potatoes and cabbage are thoroughly cooked.
To taste, season with salt and pepper, as well as additional spices like paprika or tabasco. Serve and have fun!
Soup with cabbage and potatoes is ready to enjoy!
By keeping the leftovers in the fridge and just reheating the quantity you’ll eat, you can enjoy this soup for up to three days. You can either reheat it on the stove in a small saucepan or in the microwave in a microwave-safe bowl.
Because this recipe produces a big pot of cabbage potato soup, you’ll be relieved to learn that it can be frozen in a freezer container. When cabbage is frozen and warmed, it becomes softer (which some people like).
Enjoy our cabbage potato soup, inspired by Eric’s Hungarian grandmother’s recipe!
- 1 green cabbage, medium
- 1 yellow onion, big
- 1 tablespoon of oil
- 4-5 potatoes, medium
- 3 medium tomatoes (fresh)
- 7 quarts stock (vegetable or beef)
- season with salt and pepper to taste
- Remove the cabbage’s outer leaves and wash it well. Remove the firm stem and cut it in half. Cut the cabbage into tiny pieces now. If you come across any really difficult parts, you may delete them.
- Tomatoes should be washed and cut into cubes. The onions should be peeled and chopped.
- Heat the oil in a big saucepan and cook the onion until it is transparent and slightly brown.
- Add the cabbage and tomatoes, as well as enough liquid to barely cover the mixture. It was 7 cups of broth in our instance.
- Bring the mixture to a boil, then reduce to a low heat and cook for about 50 minutes, or until the cabbage is nearly done. Stir once in a while.
- Meanwhile, wash the potatoes and cut them into cubes. If preferred, you may peel your potatoes.
- After the 50 minutes have passed, add the potatoes to the stew and boil for another 20 minutes, or until the potatoes and cabbage are completely cooked.
- Season to taste with salt and pepper, then serve and enjoy!
This basic cabbage potato soup may be made with a variety of ingredients and modifications. Meat is a common component to many dishes. To enhance flavor and heartiness, tiny chunks of ham, bacon, or smoked sausage (like kielbasa) may be added.
Information about nutrition:
Serving Size: 6 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size 268 calories 5 g total fat 1 gram of saturated fat 0g trans fat 3 g of unsaturated fat 8 milligrams of cholesterol 470 mg sodium 46 g carbohydrate 5 g of fiber 9 g sugar 12 g protein
An online nutrition calculator was used to determine this nutritional information. It should only be used as a guideline and not as a substitute for expert dietary guidance. Depending on the particular components used, the exact values may vary.
How did this recipe turn out for you?
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For fall, I’m feeling a little comfort food. This easy, hearty, and delicious recipe is perfect for when you want to make a soup that will warm you to your toes. It’s also the perfect recipe for a winter day. (You can use store-bought chicken stock for this recipe, if you prefer. I did, since I was using the rest of the chicken for other recipes.). Read more about cabbage potato tomato soup and let us know what you think.