Description
This cabbage soup with dill is a refreshing and nutritious traditional Polish Kapusniak recipe. Combining fresh seasonal vegetables with a comforting broth and fragrant dill, it’s perfect for a light meal on a warm summer evening. Easy to prepare with wholesome ingredients, this soup is both hearty and refreshing.
Ingredients
Scale
Vegetables
- ½ head of young cabbage, chopped
- 1 leek, chopped
- ½ yellow onion, chopped
- 1 medium carrot, peeled and cut into slices or cubes
- 2 celery stalks, cut into slices
- 4 medium yellow potatoes, peeled and cubed
Other Ingredients
- 2 tbsp butter
- 6 cups broth (chicken or vegetable)
- ⅓ cup dill, chopped
- Salt and pepper to taste
Instructions
- Melt Butter: In a large pot or Dutch oven, melt the butter over medium heat.
- Sauté Onions and Leeks: Add the chopped onions and leeks, cooking for about 5 minutes until they are soft and translucent, stirring occasionally to prevent sticking.
- Add Carrots and Celery: Incorporate the chopped carrots and celery, cooking for another 3 minutes to begin softening these vegetables.
- Add Potatoes and Cabbage: Stir in the cubed potatoes and chopped cabbage, then pour in the broth to cover all the ingredients.
- Simmer Soup: Cover the pot and cook the soup for 20-25 minutes until all vegetables are tender and cooked through.
- Season: Check the seasoning and add salt and pepper to your taste.
- Add Dill and Serve: Stir in the chopped dill thoroughly, then serve the soup hot and enjoy.
Notes
- Use either chicken or vegetable broth depending on dietary preference.
- Fresh dill is preferred for brightest flavor; dried dill can be used but use less quantity.
- The soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- This recipe is naturally gluten-free if using gluten-free broth.
- Adjust the amount of butter or substitute with olive oil for a lighter version.