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Russian Cabbage Soup with Vegetables


  • 3 quarts of water or bouillon ; plus 1 cup of water
  • 2 tablespoons of olive oil (more is tastier, 2 is a minimum)
  • 1 big onion, thinly sliced using mandolin slicer
  • 2 medium or 1 big carrot, thinly sliced
  • 1 red pepper or a handful of dehydrated pieces
  • 4 medium to big potatoes
  • 2 cups of pickled cabbage
  • 1 cup of pasta sauce or crushed tomatoes
  • 3 cloves of garlic, 2 bay leaves
  • herbs (tarragon, sage, parsley, celery, marjoram, dill ) or herb seasoning
  • frozen vegetables to taste (I like broccoli/cauliflower/carrots mix the most )


  • Set the water to heat in the big pot, making sure it doesn’t take more than 3/4 of its volume to leave space for the veggies
  • Peel and cut potatoes, red pepper, onion and carrots.
  • Once water starts to boil, add the potatoes.
  • Heat the pan with oil on it; add chopped garlic, onion and carrots. Fry them for several minutes, mixing often. Add crushed tomatoes or pasta sauce, red pepper, one cup of water, reduce the heat and simmer for 5 minutes.
  • Once potatoes are almost ready, put the content of your pan to the soup, add pickled cabbage, frozen veggies and herbs (or vegetarian bouillon cubes or seasoning)
  • Bring to boil, reduce the heat and simmer for 10-30 minutes, depending how crispy you like your veggies in the soup.
  • Russians usually add a dash of sour cream when serving this soup. You can add mayo or just eat it as is.