Lesya Delicious Ukrainian Cabbage Soup (Kapusniak) is a hearty, flavorful dish that brings warmth and comfort to your table.This recipe features white cabbage lightly marinated in apple cider vinegar, creating a rich depth of flavor with a subtle tang.
While traditional Kapusniak is made with sauerkraut, this version of the delicious Ukrainian cabbage soup Kapusniak offers an easy alternative, allowing you to enjoy a similar taste without it. The cabbage’s natural sweetness balances beautifully with the gentle acidity of vinegar, enhancing the overall flavor without overpowering it.
This delicious cabbage soup Kapusniak is packed with layers of taste, thanks to the slow-cooked vegetables and rich tomato paste. The chicken broth provides the perfect foundation, though you can easily substitute beef or veal for a different twist. This soup is definitely worth a try, and it will likely become one of your favorite go-to recipes!
Follow our step-by-step instructions in the video, and check below for the full recipe and printable version.
Delicious Ukrainian Cabbage Soup (Kapusniak)
Equipment
- 1 Pot
- 1 Chef's knife
- 1 Cutting board
- 2 bowls
Ingredients
- 500 g chicken
- 4 cups shredded white cabbage
- 4 potatoes medium size
- 1 carrot medium size
- 1.5 onion
- 3 tbsp white rice
- 3 tbsp tomato paste
- 3 tbsp apple cider vinegar
- 1 tsp celery seeds
- 1 tsp dill seeds
- 1 tsp black pepper
- 2 bay leaves
- 2 tbsp fresh dill, chopped
- 1 tbsp fresh parsley, chopped
- salt to taste
- 4 litre water
Instructions
- Place meat in 4 cups cold water and bring to a boil.
- Discard the broth or skim off the foam, then add more water and bring to a boil again.
- Add bay leaves, black pepper, and half of onion to the broth.
- Reduce heat to medium and cover with a lid.
- Soak rice in cold water for about 15 minutes.
- Shred the cabbage into thin pieces.
- In a bowl, marinate cabbage for 15 minutes in cold water with apple cider vinegar (2 tbsp)
- Chop onion, dill and parsley.
- Peel potatoes, and cube them.
- Peel carrot and grate it using large holes.
- Drain cabbage and rice.
- Sauté the onion and carrot
- Add cabbage and tomato paste to the frying pan, season with celery and dill seeds, add salt.
- Remove cooked meat from the broth and cool it.
- Add potato to the broth.
- Cut the meat into small pieces.
- Transfer the sautéed vegetables to the broth.
- Add the meat back to the broth.
- Season with fresh dill and parsley, add salt to taste and 1-2 table spoons of vinegar for more sourness.
- Serve hot with sour cream.
Can I Use Sauerkraut Instead of Fresh Cabbage in Ukrainian Cabbage Soup (Kapusniak)?
Absolutely! Traditional Kapusniak is often made with sauerkraut, which gives the soup a deep, tangy flavor. If you prefer a more authentic taste, simply swap the fresh cabbage for the same amount of drained sauerkraut. For a milder flavor, rinse the sauerkraut briefly under cold water before adding it to the soup. Since sauerkraut is already fermented, you don’t need to add apple cider vinegar. The result will be a bolder, slightly sour soup that stays true to the classic version. Try both variations and see which one you like best
How Do I Make the Delicious Ukrainian Cabbage Soup (Kapusniak) Vegetarian or Vegan?
Making this cabbage soup vegetarian or vegan is simple and just as flavorful! Swap the chicken broth for a hearty vegetable broth to maintain a rich, savory base. To enhance the richness of the broth, consider adding mushrooms for their earthy flavor, which complements the cabbage perfectly. If you typically garnish with sour cream, replace it with a dollop of plant-based yogurt or leave it out altogether. This version keeps all the comforting flavors of the original while making it completely plant-based. Serve it with a slice of rye bread for a wholesome, satisfying meal
How the Flavors Improve the Next Day in Delicious Ukrainian Soup (Kapusniak)?
One of the best things about Delicious Cabbage Soup (Kapusniak) is that the flavors get even better after a day in the refrigerator. When stored properly, the soup will continue to develop as all the ingredients have time to meld together, allowing the cabbage, broth, and vegetables to infuse one another. The acidity from the vinegar balances even more with the natural sweetness of the cabbage, and the rich flavors from the tomato paste and broth deepen. By the next day, you’ll notice a richer, more harmonious taste, making it the perfect meal to enjoy as leftovers. Don’t forget to store the leftovers covered with a lid in the fridge. When you’re ready to enjoy the soup again, just warm it up to your preferred temperature — try not to boil it, though, to keep the flavors intact.
Conclusion:
Thanks for checking out this Delicious Ukrainian Cabbage Soup (Kapusniak) recipe! We’d love to hear what you think—feel free to share your thoughts and experiences in the comments below. Don’t forget to explore more Ukrainian recipes on our website and YouTube channel for even more delicious dishes to try!
