Young Cabbage Soup with Dill – A Simple Recipe for a Springtime Dish

Young cabbage soup is the essence of spring cooking—light, aromatic, and full of freshness. With the addition of dill, it gains a delicate, herbal flavor that perfectly complements the young cabbage. This dish is ideal for a quick lunch or light dinner. The preparation is simple and requires no complicated ingredients, making it a must-try, especially when young cabbage is in season.

Ingredients:

To make young cabbage soup with dill, you’ll need:

1 head of young cabbage

2 carrots

1 parsley root

A piece of celery

A few potatoes

A bunch of fresh dill

2–3 garlic cloves

2 liters of broth (vegetable or chicken)

1 tablespoon of butter

Salt, pepper, and optionally a pinch of marjoram

Preparation:

Prepare the Vegetables

Chop the young cabbage into small pieces. Grate the carrots, parsley root, and celery. Dice the potatoes into small cubes.

Cook the Soup

In a pot, melt the butter and briefly sauté the garlic. Add the grated vegetables and cook for a few minutes. Pour in the broth and add the diced potatoes. Simmer for about 10 minutes.

Add the Cabbage

Add the chopped cabbage to the pot and cook for another 15–20 minutes until all the vegetables are tender.

Season the Soup

Season with salt, pepper, and a pinch of marjoram. Just before serving, stir in the chopped dill to give the soup its signature aroma.

Tips:

For a heartier soup, add pieces of fried bacon or sausage. The soup also tastes great in a creamy version—just add a splash of 18% cream for richness.

Young cabbage soup is true comfort food, perfect for any occasion. With its simple recipe, quick preparation, and exceptional flavor, it’s bound to become one of your favorite spring dishes!