Polish Red Cabbage Soup Recipe
This Polish red cabbage soup recipe is a traditional sour-sweet winter soup built on balance, not excess. Careful timing, restrained acidity, and a single potato working quietly in the broth create a soup with depth, clarity, and purpose — exactly the way this style of soup is meant to be made.
Servings 8 servings
Calories 79kcal
Ingredients
- 2 tablespoons olive oil extra virgin
- 1 medium carrot peeled and chopped
- 1 stalk celery chopped
- 1/2 medium leek chopped
- 2 large garlic cloves pressed
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 head cabbage chopped
- 1 medium potato peeled and chopped
- 3 cups vegetable broth
- 1 1/2 teaspoon red wine vinegar
- sour cream optional
- fresh dill optional
Instructions
- Sauté vegetables: Heat olive oil over medium heat and cook carrots, celery, and leeks until softened without browning.
- Bloom aromatics: Add garlic, salt, and pepper and cook briefly, just until fragrant.
- Wilt cabbage: Stir in red cabbage and cook until it begins to soften and collapse.
- Simmer soup: Add potato and vegetable broth, then simmer gently until the potatoes are fully tender.
- Finish with vinegar: Take the pot off the heat and stir in red wine vinegar.
- Serve: Ladle into bowls and top with sour cream and fresh dill, if desired.
Notes
- Add vinegar off heat: This preserves brightness and prevents the acidity from becoming sharp or harsh.
- Include the potato: It quietly balances acidity, enriches the broth, and improves overall structure.
- Slice cabbage evenly: Consistent cuts ensure even cooking and a uniform texture throughout the soup.
- Taste before serving: Final adjustments are essential in sour-sweet soups where balance matters most.
- Finish with sour cream and dill: Together they soften tang and round out the soup without masking flavor.
Nutrition
Serving: 1cup | Calories: 79kcal | Carbohydrates: 11g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 520mg | Potassium: 261mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1634IU | Vitamin C: 28mg | Calcium: 36mg | Iron: 1mg
