Cabbage Soup Jewish Recipe

Cabbage soup is one of those dishes that brings comfort with every spoonful, but it also has a rich history, especially when you look at the Jewish version of the recipe. Jewish cuisine is filled with hearty, soul-warming foods that reflect generations of tradition, and cabbage soup holds a special place in that spectrum. This dish is not just a filling meal-it’s a reminder of old-world cooking, resilience, and the beauty of simple, humble ingredients turned into something satisfying and delicious.

Cabbage, with its thick, crunchy texture, absorbs the flavors around it and creates a broth that’s both tangy and savory. The Jewish take on cabbage soup often incorporates elements that reflect the fusion of Eastern European flavors, passed down through generations of Jewish families. It’s a dish that’s as comforting as it is practical-great for feeding a crowd, or simply for indulging in a solo moment of warmth.

So, whether you’re familiar with the dish or trying it for the first time, prepare for a deep dive into what makes Jewish cabbage soup such a beloved and comforting classic.

Jewish cabbage soup can come in many variations, but the heart of it remains the same-rich broth, cabbage as the star ingredient, and a balance of herbs and spices that make each bite an experience. The traditional version often includes a tangy sourness, reflecting the flavors you might find in Eastern European Jewish kitchens. It’s typically a vegetable-based soup, though it can include meat, especially in the form of chicken, to add depth and richness.

The Jewish cabbage soup recipe often features these key elements:

Cabbage: The central player, providing a satisfying bite and acting as a sponge for all the flavors in the soup.
Broth: A light but flavorful base, often chicken or vegetable, creating a rich and savory backdrop for the cabbage.
Herbs and spices: Things like dill, bay leaves, and black pepper give the soup its distinct Jewish taste, often elevated with a hint of acidity (like lemon or vinegar) to balance the richness.

Ingredients Needed

Here’s a list of the core ingredients you’ll need to make Jewish cabbage soup. The beauty of this recipe is its simplicity and flexibility-you can make it your own, but this is the base.

1 medium head of cabbage – Shredded or chopped, the cabbage is the hero of the dish.
2 tablespoons olive oil – For sautéing the aromatics and creating a rich, flavorful base.
1 large onion – Chopped, this adds sweetness and depth to the soup.
2 cloves garlic – Minced, garlic is a key ingredient that elevates the soup’s flavor.
6 cups chicken broth (or vegetable broth for a vegetarian version) – This forms the base of your soup, giving it a savory depth.
1 large carrot – Peeled and sliced, adding a touch of sweetness and color to the soup.
2 celery stalks – Chopped, bringing freshness and a subtle bite to the texture.
1 bay leaf – Adds a gentle, earthy undertone to the broth.
1 tablespoon dried dill – This gives the soup that classic Jewish flavor, aromatic and herbal.
1 teaspoon salt – For seasoning (you can adjust based on your taste).
1 teaspoon black pepper – Adds a bit of heat and balances the flavors.
1 tablespoon apple cider vinegar (optional but highly recommended) – For a tangy kick that balances the sweetness of the cabbage.
1-2 tablespoons sugar (optional) – Helps to balance any bitterness from the cabbage.
2 tablespoons fresh lemon juice – A finishing touch that enhances the soup’s brightness.

Cooking Instructions

Making cabbage soup is a straightforward process, but the key is to allow the flavors to meld together slowly, so don’t rush the cooking!

Prepare The Vegetables

Start by prepping your vegetables. Shred the cabbage, chop the onion and celery, peel and slice the carrot, and mince the garlic. Having everything ready makes the cooking process smooth and easy.
Sauté The Aromatics

In a large pot, heat the olive oil over medium heat. Add the onions and cook until soft and translucent, about 5 minutes. Then, add the garlic and cook for another minute, just until fragrant.
Add The Vegetables

Add the sliced carrots and chopped celery to the pot. Stir everything together, letting the veggies cook for another 3-4 minutes. You want them to soften but not brown.
Simmer The Broth

Pour in the chicken or vegetable broth and bring the soup to a gentle simmer. Add the bay leaf, salt, pepper, and dried dill. Stir well, making sure the flavors begin to combine.
Add The Cabbage

Toss in the shredded cabbage, stirring it into the broth. Let the cabbage wilt down and cook for about 20-25 minutes, until it’s tender but still has a little bite to it.
Season To Taste

Add the apple cider vinegar, lemon juice, and sugar (if using). Stir and taste the soup-adjust the seasoning as needed. If you like a more tangy flavor, add more vinegar or lemon juice.
Let It Rest

Once the cabbage is tender and the flavors have come together, let the soup sit for about 10 minutes before serving. This helps everything settle and enhances the flavors even more.
Serve And Enjoy

Ladle the soup into bowls and serve hot. You can garnish with fresh dill or a squeeze of lemon for added freshness.

Ingredient Insights

Each ingredient in this cabbage soup contributes more than just flavor-it adds texture, color, and nutritional value, making the soup both comforting and balanced.

Cabbage: A nutritional powerhouse, cabbage is high in fiber, vitamin K, and vitamin C. It’s also low in calories, making it a great addition to any meal.
Carrots: Not only do they add a sweet flavor to balance the savory, but carrots are rich in beta-carotene (a form of vitamin A), promoting eye health and skin vitality.
Celery: Low in calories but high in water content, celery helps to hydrate while adding crunch to the soup.
Dill: This herb is a signature flavor in many Jewish dishes. It’s refreshing, light, and provides digestive benefits as well.

Expert Tips

Don’t Skip the Vinegar: Adding a touch of vinegar to the soup may seem unusual, but it’s the key to balancing the sweetness of the cabbage and carrots. It gives the soup that distinctive tanginess that makes it feel authentic.
Slow Cook for Flavor: Let the soup simmer gently. The longer you let it cook, the more the flavors will develop and the better it will taste. If you have time, making it the day before and letting it sit overnight is even better.
Add Some Protein: For a heartier meal, you can throw in some cooked chicken or beef (particularly a bone-in chicken thigh for a more flavorful broth) into the soup. It’ll add richness and depth to the overall flavor.
Make it Vegan: Simply swap the chicken broth for vegetable broth and skip the sugar if you want a fully plant-based soup.

Recipe Variations

While the basic recipe is fantastic on its own, you can always add a personal touch to cater to your tastes or dietary preferences:

Meat-Lover’s Cabbage Soup: Add cooked, shredded chicken, beef brisket, or even smoked sausage for a heartier version of the soup.
Spicy Cabbage Soup: For some extra heat, add a pinch of crushed red pepper flakes or a finely chopped jalapeño to the broth.
Vegetarian Cabbage Soup: Omit the meat-based broth and opt for vegetable broth. You can also add extra beans or potatoes to make it more filling.
Herb Variations: While dill is traditional, you could also experiment with thyme, parsley, or even caraway seeds for a slightly different flavor profile.

Final Words

Jewish cabbage soup is one of those timeless dishes that offers comfort, flavor, and warmth in a bowl. The beauty of this recipe is in its simplicity-just a few ingredients combined in the right way can result in something utterly delicious. Whether it’s a cold winter day or you’re craving something hearty and satisfying, this soup checks all the boxes. The cabbage absorbs the flavors of the broth, the carrots provide sweetness, and the herbs tie everything together. It’s a dish that evokes nostalgia and satisfies the soul.

Cabbage Soup Jewish Recipe