Sweet Russian Cabbage Soup

There are soups that warm the body—and then there are soups that warm the soul. This Sweet Russian Cabbage Soup has been at the center of our family table for decades, filling the kitchen with its comforting aroma, wrapping us in its slightly sweet, slightly tangy, deeply nourishing embrace. It’s the kind of recipe that lingers in your memory long after the bowl is empty.

I remember the first time I made it on my own, stirring the pot while snow fell softly outside, and realizing I was recreating more than a dish—I was recreating a moment, a feeling, a deep connection to those I love. The balance of fresh cabbage, tender vegetables, and that kiss of sweetness from tomatoes and a touch of sugar? It’s pure magic. Whether we’re feeling under the weather, celebrating the weekend, or just craving a bowl of love—this is the soup we go back to, every time.

This recipe has evolved with us—sometimes we add a hint of heat, sometimes a few spoonfuls of barley, but its heart remains the same: honest, hearty, deeply satisfying. And best of all? It’s easy. We promise.

Preparation Time

• 🧺 Prep time: 20 minutes

• 🍳 Cooking time: 1 hour (on stove), or 35 minutes (Instant Pot)

• 🍲 Total time: 1 hour 20 minutes (traditional) / 55 minutes (pressure-cooked)

• 👨‍👩‍👧‍👦 Serves: 6 generous portions

• 🔥 Difficulty level: Easy

Let’s roll up our sleeves and bring this classic Russian soup to life, one stirring spoonful at a time.

The Necessary Ingredients (Possible in All Kinds of Variations)

• 2 tablespoons olive oil or butter

• 1 large onion, finely chopped

• 2 medium carrots, grated or thinly sliced

• 1 celery stalk, finely diced (optional, but adds aroma)

• 1 small green or white cabbage (about 1 kg), shredded

• 4 medium potatoes, peeled and cubed

• 1 large tomato, grated (or ½ cup canned crushed tomatoes)

• 1 tablespoon tomato paste

• 1 tablespoon sugar (or to taste)

• 1 teaspoon salt (adjust to preference)

• ½ teaspoon black pepper

• 2 cloves garlic, minced

• 1 bay leaf

• 6 cups vegetable or chicken broth

• 1 tablespoon vinegar (apple cider or white) – for that gentle tang

• Fresh dill or parsley for serving

• Optional: sour cream, for topping

Alternative options:
To make it vegan – use vegetable broth and olive oil, and skip any dairy topping.
To make it gluten-free – no changes are necessary; the recipe is naturally gluten-free!
Low-carb? Reduce potatoes and increase cabbage and celery.
Prefer it spicy? Add a pinch of chili flakes while cooking.

Now that we’ve prepped our ingredients, let’s dive into the actual cooking part. Whether you’re simmering it lovingly on the stove, or using a pressure cooker for speed—this soup works beautifully both ways.

The Steps of Preparation (Possible in All Kinds of Variations)

There’s more than one way to create this golden bowl of comfort, but I’ll walk you through the most heartfelt version—the one that simmered on my grandmother’s stove.

On the Stove

1. Heat the olive oil or butter in a large pot over medium heat.

2. Add chopped onion, celery, and grated carrot. Sauté for 5–7 minutes until softened.

3. Stir in garlic, tomato paste, and grated tomato. Cook for another 3 minutes.

4. Add cabbage and cook down for about 5 minutes, stirring occasionally.

5. Add cubed potatoes, sugar, salt, pepper, and bay leaf. Mix well.

6. Pour in the broth and bring to a boil.

7. Once boiling, reduce to low heat, cover, and let simmer for 45–60 minutes until all veggies are tender and flavors are deep.

8. Add vinegar and adjust seasoning to taste.

9. Remove bay leaf.

10. Serve hot, garnished with fresh dill or parsley and a spoonful of sour cream (if desired).

Instant Pot / Pressure Cooker

1. Use sauté mode to heat oil and cook onion, celery, carrot for 5 minutes.

2. Add garlic, tomato paste, grated tomato. Sauté another 2 minutes.

3. Stir in cabbage, potatoes, seasonings, sugar, and broth.

4. Cancel sauté mode. Lock lid and cook on high pressure for 12 minutes.

5. Let pressure release naturally for 10 minutes, then quick release.

6. Stir in vinegar, taste and adjust seasoning.

7. Serve with herbs and toppings.

Slow Cooker

1. Sauté onion, carrot, celery, garlic, and tomatoes in a pan as above.

2. Transfer everything to a slow cooker.

3. Add cabbage, potatoes, seasonings, broth.

4. Cook on low for 6–7 hours or high for 3–4 hours.

5. Add vinegar before serving, adjust seasoning, and garnish.

Nutritional Benefits

• 🥬 Cabbage is rich in vitamin C, K, and fiber, supporting immunity and digestion.

• 🥕 Carrots provide beta-carotene, great for skin and vision.

• 🧄 Garlic helps boost heart health and has natural anti-inflammatory properties.

• 🍅 Tomatoes are packed with lycopene, an antioxidant linked to reduced cancer risk.

• 🥔 Potatoes offer complex carbs, for lasting energy and a sense of fullness.

• 🪷 Low in fat and high in nutrients, it’s perfect for balanced diets.

• 🍲 Naturally gluten-free and vegetarian, with easy adjustments to vegan.

• 🧠 Comfort food that nourishes the mind just as much as the body.

Next, let’s talk about how to level this already-great soup into something even more exciting…

Possible Additions or Upgrades

Adding your own touch to this soup is what transforms it from good to unforgettable:

If we want a richer version, we sometimes add a bone-in chicken thigh during simmering for extra depth, then shred it before serving.

For grain lovers, a scoop of cooked barley or rice added before serving makes it even heartier.

If we’re in the mood for tang, we add a spoonful of sauerkraut to the pot—it blends beautifully with the cabbage.

Love herbs? Try tarragon, thyme, or a touch of marjoram.

And on colder days? We’ve served it in a bread bowl or with thick rye bread on the side. Game-changer.

Frequently Asked Questions (And Honest Answers!)

Can I freeze the soup?
Yes! Let it cool, store in airtight containers, and freeze for up to 3 months.

Can I use red cabbage instead of green?
Yes, though it will change the color and make it slightly earthier in taste.

Is it OK to skip the vinegar?
You can, but that subtle tang balances the sweetness beautifully.

Can I make this soup spicy?
Definitely! Add chili flakes, or a dash of hot sauce to your bowl.

What’s the best way to store leftovers?
In a sealed container in the fridge – it keeps well for up to 4 days.

Can I make this soup in advance?
Absolutely. It tastes even better the next day, once the flavors have melded.

What kind of broth should I use?
Vegetable or chicken broth works great. Homemade is best if you have the time.

Can I blend the soup for a smoother texture?
You can partially blend it, but traditionally it’s chunky and hearty.

Can I add meat?
Yes – beef stew meat, chicken, or turkey work well. Brown it first for flavor.

Is this kid-friendly?
Very! The slight sweetness makes it a hit with little ones.

From my heart to yours, I truly hope this soup brings your home the same warmth it’s brought to mine. If you enjoyed it, please share the love—pin it, post it, send it to a friend. Because good food, like good memories, is always better when shared. 💛