Russian Cabbage Soup is a plant-based soup recipe that is filling and loaded with flavor. It’s Paleo, Vegan, and Whole30 compliant.
The Russian Cabbage Soup that I made is what I would categorize as “Peasant’s Soup.” It is comprises of some humble vegetables with no meat, but still fills the belly and warms the soul.
Fall Foliage and Cabbage Soup
Every once in a while, you can have an experience that completely nourishes both the mind and body.
Creating this soup was one such experience for me.
I spent a few days hiking and camping at Dockery Lake Recration Area which is nestled in the in the Chattahoochee National Forest of North Georgia.
I had come expecting just a little R & R. I was not aware, however, that Autumn would be putting on an incredible display for me.
I don’t know if I had just forgotten what fall looks like, but I couldn’t remember the last time that I saw foliage this colorful and vibrant.
I also got a chance to test out my new Dodge ProMaster camper van (spoiler alert: I’m in love). This is the first recipe that I’ve made from the van, but there will be many more to come.
Russian Cabbage Soup Ingredients
For this soup recipe you’ll need:
- Cabbage: aim for a small head of green cabbage that is around 1.5 to 2 pounds
- Turnips: If possible, try to find turnips with their greens–they are delicious and packed with nutrients. You can also substitute some spinach for the greens.
- Tomato Paste
- Vegetable Stock: Read the label to make sure it is compliant if you’re on Whole30
- Caraway Seeds: I love the addition of these in the soup. They really give it a unique flavor.
- Bay Leaf
- Apple Cider Vinegar
- Fresh Dill
- Fresh Parsley
- Extra Virgin Olive Oil
- Black Peppercorns
- Sea salt
How To Make Russian Cabbage Soup
Start by heating 1/4 cup of olive oil in a large pot over medium heat. Add some diced onion, carrots, and celery and saute until tender, about 6-7 minutes. Then add some minced garlic and cook until fragrant, about 30 seconds.
Stir in a 6 ounce can of tomato paste and cook until it starts to brown, about 3-4 minutes.
Add one head of shredded cabbage and cook until it start to get tender, about 5 minutes.
Add the diced turnip roots and pour in 8 cups of vegetable stock.
Season with some caraway seeds, peppercorns, salt, and a bay leaf. Bring everything to a boil, cover and reduce the heat to low. Simmer until the turnips are tender, about 1 hour.
Stir in the turnip greens and add 1/4 cup of apple cider vinegar. Cover again and simmer until the greens are tender, about 5 minutes.
Stir in some fresh dill and parsley, then ladle into bowls and enjoy!
More Soup for You
Russian Cabbage Soup
- 1/4 cup extra virgin olive oil
- 1 large yellow onion diced
- 2 carrots diced
- 2 celery ribs diced
- 3 garlic cloves minced
- 1 (6-ounce) can of tomato paste
- 1 small head of green cabbage cored and shredded
- 1 pound turnips with greens roots diced and greens chopped
- 8 cups vegetable stock
- 1/2 teaspoon caraway seeds
- 8 peppercorns
- 1 teaspoon sea salt plus more to taste
- 1 bay leaf
- 1/4 cup apple cider vinegar
- 2 tablespoons fresh dill chopped
- 2 tablespoons fresh parlsey chopped
- Heat the olive oil in a large, heavy bottomed pot over medium high heat.
- Add the onions, carrots, and celery and saute until the onion is translucent, about 6–7 minutes.
- Add the garlic and cook until fragrant, about 30 seconds.
- Stir in the tomato paste and cook until it starts to brown, about 3-4 minutes.
- Add the shredded cabbage and cook until it is slightly tender, about 5-6 minutes.
- Add the turnip roots and pour in the stock. Season with the caraway seeds, peppercorns, salt, and bay leaf and bring to a boil. Reduce the heat to low, cover, and simmer until the cabbage and turnips are tender, about 1 hour.
- Remove the bay leaf (and peppercorns if desired) Pour in the apple cider vinegar and add the chopped turnip greens. Cover and simmer for another 5 minutes.
- Stir in the the fresh dill and parsley and season with salt to taste. Ladle into bowls and enjoy!
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