Recipe for: Summer Cabbage Soup - photo 1
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Recipe for: Summer Cabbage Soup

Soups Regional Cuisine of Poland 30 min Easy 34 views ~19.90 PLN - (0)
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Description

A light, summer version of the classic cabbage soup — a clear soup based on sauerkraut, subtly enhanced with smoked bacon and young vegetables. The dish has a fresh, sour-salty flavor profile with a hint of marjoram; it is less fatty than traditional winter cabbage soup, making it perfect for warm days. Serve with a slice of rye bread or thinly sliced grilled sausage; you can finish it off with a spoonful of sour cream and fresh dill. The dish is hearty, aromatic, and visually appealing — a bright golden broth with pieces of cabbage and vegetables, droplets of fat from the bacon, and green accents of dill.

Ingredients Used

Ingredients (16)

Servings:
4
  • Sauerkraut 600 g
  • Water 1500 ml
  • Potatoes 4 pcs (~600 g)
  • Carrot 1.9 pcs (~150 g)
  • Onion 1 pcs (~150 g)
  • Smoked bacon 150 g
  • Rapeseed oil 30 g
  • Sugar 5 g
  • 🌿 Spices
  • Parsley 50 g
  • Marjoram 4 g
  • Bay leaf 6.7 pcs (~2 g)
  • Allspice (berries) 3 pcs (~3 g)
  • Salt 0.2 pinch (~5 g)
  • Black pepper 4 pinch (~2 g)
  • ✨ Optional
  • Sour cream 100 g
  • Dill 1.5 bunch (~30 g)
💰 Estimated dish cost: ~19.90 PLN (4.97 PLN/serving)

💡 Click an ingredient to mark it as used

Preparation steps

Preparation of ingredients

1

Prepare all the ingredients: finely chop the sauerkraut with a fork or knife if it is very thick; if it is very sour, rinse it under a thin stream of cold water and squeeze it with your hands or through a sieve. Peel the potatoes thinly and cut them into cubes about 1.5–2 cm on each side (even pieces ensure even cooking). Peel the carrot and parsley and cut them into half-moons or small cubes. Peel the onion and chop it into small cubes. Cut the bacon into small 1 cm cubes.

Ingredients: Sauerkraut, Carrot, Parsley, Onion, Smoked bacon
Use a cutting board and a sharp knife. If you don't want to rinse the cabbage, reduce the amount of salt added later. Arrange the chopped vegetables in separate bowls — this will make it easier when frying.

Sautéing

2

In a large pot (at least 4–5 l), heat the oil over medium heat. Add the chopped bacon and fry for 3–5 minutes, stirring with a wooden spoon, until the fat begins to melt and the pieces are lightly golden. To the sautéed bacon, add the chopped onion and fry for 3–4 minutes until the onion becomes translucent and slightly golden. Add the carrot and parsley, and fry together for 2–3 minutes with minimal browning — the goal is to soften and release the aroma.

Ingredients: Rapeseed oil, Smoked bacon, Onion, Carrot, Parsley
The best pot is one with a bottom diameter of 24–28 cm. Use a wooden spoon or spatula. Do not fry on too high heat — the onion can quickly burn and become bitter.

Cooking broth

3

Pour cold water (1500 ml) into the pot. Increase the heat to high and bring to a boil. When the water starts to boil, skim off the foam with a slotted spoon. Add the bay leaf and allspice. Cook over medium heat for 5 minutes to allow the spices to release their aroma.

Ingredients: Water, Bay leaf
Use a large slotted spoon or a strainer. Skimming the foam will make the soup clear.

Adding the potatoes

4

Add the chopped potatoes to the boiling broth. Reduce the heat to medium-high so that the soup simmers gently (small, regular bubbles). Cook for 10 minutes until the potatoes are almost soft — check with a fork; they should be slightly pierced but not falling apart.

Use a regular fork to check the softness of the potatoes. If the pieces are uneven, the smaller ones will cook faster — try to cut them evenly.

Adding cabbage

5

Add the prepared sauerkraut to the pot along with sugar and marjoram. Stir and cook over medium heat for another 8–10 minutes. Taste the soup after 5 minutes of cooking the sauerkraut and gently season with salt if needed (remember that the bacon and sauerkraut are salty). The cabbage should be soft but still slightly firm.

Ingredients: Sauerkraut, Sugar, Marjoram, Salt
Add salt gradually — it's easier to add more than to take it away. It's best to add marjoram towards the end of cooking to preserve its aroma.

Seasoning

6

Remove the soup from the heat and add black pepper to taste. Taste the soup — if it is too sour, add a little more sugar or 1 tablespoon of cream (optional). Remove the bay leaves and allspice from the pot.

Ingredients: Black pepper, Sour cream, Bay leaf
Try the soup on the tip of a spoon — it's the best way to assess the balance of acidity and saltiness. Remove whole spices so that no one encounters a whole allspice berry.

Finishing and serving

7

Pour the hot cabbage soup onto a plate. You can add 1 tablespoon of sour cream (optional) to each serving and generously sprinkle with chopped dill. Serve immediately while the soup is hot for the most pronounced flavors.

Ingredients: Sour cream, Dill
Use deep soup plates. If you are adding cream, temper it first (pour a little hot soup into the cream, mix, and then add it to the plate) to prevent it from curdling.

Final tips

8

If the soup is too thick, add hot water to reach the desired consistency and season again. The soup tastes best right away, but the flavors meld together the next day — reheat slowly over low heat.

Ingredients: Water
Heat over low heat, stirring occasionally, to prevent the soup from burning.

Fun Fact

💡

Cabbage soup is one of the most traditional Polish soups. In the past, sauerkraut was a key source of vitamins in winter; the summer version is lighter and quicker to prepare, using the same fermentation technique.

Best for

lekki obiad latem piknik w plenerze domowy obiad dla rodziny

Tips

🍽️ Serving

Serve with rye bread rolls or grilled sausage. You can add a teaspoon of sour cream and fresh dill to the plate. It pairs well with pickled cucumber or slices of fresh radish for contrast.

🥡 Storage

Store in an airtight container in the refrigerator for 2-3 days. Heat slowly over low heat, adding a little water if necessary. Freezing cabbage soup with cream is not recommended — the cream may separate after thawing.

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