Quick Creamy Cabbage Soup
A creamy, satisfying cabbage and potato soup that blends hearty vegetables with tangy dill and pickle brine, enriched with cream, perfect for a quick weeknight dinner or cozy meal-prep option.
Equipment
- 1 large heavy-bottomed pot
- 1 Chef’s Knife
- 1 Cutting Board
- 1 Wooden Spoon
- Measuring Cups & Spoons
Ingredients
- 6 slices bacon chopped
- 1 medium onion chopped
- 2 medium carrots chopped
- ½ tsp dried thyme or 3 fresh sprigs
- 1 tsp dried oregano
- ½ Tbsp sugar
- 2 cups diced red or white potatoes about 2 large
- 4 cups chopped green cabbage about ½ head
- 6 cups chicken broth or vegetable broth for vegetarian
- ¼ cup dill pickle brine divided
- 2 Tbsp beurre manié or cornstarch for slurry
- ¾ cup cream or evaporated milk or plant-based alternative
- ½ cup fresh dill or parsley chopped
Instructions
- Cook the Bacon: In a large heavy-bottomed pot, add the chopped bacon and cook over medium heat until it turns golden brown and crisp, releasing flavorful fat. Once done, use a slotted spoon to remove the bacon pieces and set them aside on a plate lined with paper towels. Keep about 2 tablespoons of the bacon fat in the pot to add depth and richness to the soup base.
- Sauté Aromatics: Add the chopped onion and carrots to the bacon fat in the pot, stirring occasionally to prevent sticking. Cook over medium heat until the onion becomes translucent and soft, about 2-3 minutes, allowing the natural sweetness of the vegetables to develop. This step builds the foundation of flavor for the soup.
- Add Herbs and Sugar: Sprinkle in the thyme, oregano, and sugar, stirring constantly for about 1 minute to release the herbs’ fragrance and enhance the sweetness of the carrots and onions. This small step amplifies the aroma and adds a subtle, balanced layer of flavor.
- Incorporate Vegetables: Stir in the diced potatoes and chopped cabbage, ensuring they are evenly coated with the seasoned fat and herbs. Toss gently so that each piece begins to absorb the aromatic mixture, which helps the vegetables cook evenly and retain their texture.
- Add Liquid Ingredients: Pour in the chicken or vegetable broth along with half of the dill pickle brine, stirring to combine. Increase the heat to bring the mixture to a gentle boil, making sure nothing sticks to the bottom of the pot.
- Simmer the Soup: Reduce the heat to low and cover the pot with the lid slightly ajar. Let the soup simmer for 20–30 minutes, or until the potatoes and cabbage are tender, stirring occasionally to prevent sticking and to allow flavors to meld beautifully.
- Adjust Seasoning: Taste the soup and gradually add more pickle brine, salt, or pepper as needed, according to your preference. This step ensures a perfectly balanced, tangy, and flavorful soup.
- Thicken the Soup: Prepare your thickener—either add the beurre manié in small pieces, stirring until fully dissolved, or gradually whisk in a cornstarch slurry. Let the soup cook for 2–3 minutes to achieve a creamy, velvety texture.
- Add Cream and Finish: Remove the pot from heat and slowly stir in the cream or evaporated milk, ensuring it fully incorporates without curdling. Perform a final taste check and adjust seasoning if needed.
- Garnish and Serve: Ladle the soup into bowls and sprinkle with the reserved crispy bacon and chopped fresh dill or parsley. Serve immediately with your choice of bread, crackers, or a light salad for a warm, satisfying meal.
Notes
- Beurre manié is optional; use cornstarch slurry as a quick alternative for thickening.
- Pickle brine adds a subtle tang; substitute with white wine vinegar if preferred.
- For a vegan or vegetarian version, omit bacon, use vegetable broth, and replace cream with oat or almond milk.
- No need to peel carrots or potatoes—just scrub them well.
- Adjust herbs and seasoning gradually; fresh dill at the end adds brightness.