Pull Up a Chair: Let Me Tell You About This Soup

Alright, so here's the thing about cabbage soup with tomatoes and potatoes: it's the one I end up making when I'm staring at the fridge and thinking, "What on earth can I whip up with this sad half-head of cabbage?" (Or honestly, when I just want something warm and filling that doesn't make a mess of every pan I own. Which is more often than I'd like to admit.)

I remember the first time I tried making this — my friend Lucy had just gotten back from a trip to Poland and swore that this was the ultimate comfort food. She was right, except I definitely made a mess peeling potatoes all over the counter (still found peels days later). Anyway, it's become a bit of a tradition for me, especially on cold days when my toes won't warm up. And, not to get too sappy, but it reminds me of my gran, who'd always say, "You can't go wrong with a big ol' pot of soup." True words, gran.

Why I Keep Coming Back To This Soup

I make this when the weather's dreary, when I've got a crowd (or just myself, who am I kidding?) and when I've got those random odds and ends in the veggie drawer. My family goes mad for this because it's hearty without being too heavy. Plus, it comes together in one big pot, so less washing up. (And if you know me, you know how much I avoid dish duty.)

Sometimes I curse the cabbage for taking up the whole counter, but honestly, once it's in the pot, all is forgiven. I even love how the house smells — it's like a big, edible blanket. Oh, and it's one of those rare soups that actually tastes better the next day, if it survives that long.

Here’s What You’ll Need (Or Substitute With)

About ½ a medium head of green cabbage, roughly chopped (sometimes I use savoy if that's what's knocking about, but regular is just fine)
2-3 medium potatoes, diced (waxy or starchy, doesn't matter much — I've even used sweet potatoes in a pinch!)
1 large onion, chopped — red or yellow, to be honest I just grab whatever's rolling around
2-3 cloves garlic, minced (my grandmother always insisted on three, but I sometimes add a fourth if I'm feeling bold)
1 can (400g-ish) chopped tomatoes (fresh ones work too if you’ve got them, but I usually can’t be bothered)
1-2 carrots, sliced (optional, but I like the color)
About 1L vegetable broth (chicken broth is fine if you’re not veggie — and cubes are totally okay, even the knock-off brands)
A good pinch of salt and pepper
1-2 bay leaves (if you remember, otherwise no big deal, really)
1 teaspoon paprika (smoked or sweet; sometimes I skip it, but it does add a nice little something)
Fresh parsley or dill for topping (or just skip if you don't have it — who's judging?)

How I Throw This Together (With a Few Shortcuts)

Grab your biggest pot. (No big pot? Just use what you have, but watch for splashes!) Heat a splash of oil over medium. Toss in your onion with a bit of salt, give it a good stir, and let it go till it's soft and golden. Five minutes, give or take.
Add the garlic. Stir it around for a minute or so — it should smell amazing. This is where I usually sneak a taste of the onion, just to check.
Now, in go the carrots and potatoes. Stir them so they're all glistening. If they stick a bit? Good. That means flavor. At this point, don’t worry if it looks a bit weird — it always does.
Add your cabbage. It’ll look like way too much, but it cooks down, promise. Pour in the tomatoes (with the juice), the broth, bay leaves, paprika, and a liberal grind of pepper. (Oh, and salt, but not too much at first — it’s easier to add later than to fix an oversalted soup!)
Bring it all up to a gentle boil, then drop the heat to a simmer. Cover with a lid that almost fits (my lids never fit perfectly; never have, never will). Let it bubble away for about 30-40 minutes, stirring now and then. The potatoes should be tender and the cabbage soft but not mushy.
Taste. Adjust seasoning. Sometimes I add more paprika or a teeny bit of sugar if the tomatoes are too sharp, but usually it's fine as is.
Ladle into bowls, top with parsley or dill, and eat while it’s piping hot. Or, if you’re me, let it cool just a smidge so you don’t burn your tongue (again).

Notes (From Someone Who's Messed Up Soup Before)

If you accidentally overcook the potatoes and they fall apart, it just makes the soup a bit thicker. No biggie.
Some folks say to add the cabbage earlier or later, but honestly, I don't notice much difference. Actually, I find it works better if you add it all together and let fate decide.
I once used purple cabbage. Tasted fine, but the color was a bit alarming — like something from a sci-fi show.

Variations I've Tried (Some Winners, Some...Not)

Chickpeas instead of potatoes: pretty good, but not as filling. The kids were unimpressed.
A splash of apple cider vinegar at the end — brightens it up a bit. Not essential, though.
Once, I tried adding curry powder. Wouldn’t do it again. It was, uh, odd.
If you want it spicy, throw in a pinch of chili flakes. I like it, but my partner doesn't, so I usually leave it out.

What You'll Need (But You Can Get Creative)

Big soup pot (a Dutch oven is grand, but I’ve used a battered old saucepan in a pinch)
Chopping board and knife; nothing fancy
Wooden spoon, or whatever's clean
Ladle (I once used a mug — not ideal, but it worked!)

Keeping Leftovers (If You Have Any)

If, by some miracle, there’s soup left, just pop it in a container and stick it in the fridge. It’ll last 2-3 days, and I swear it tastes even better the next day. Though honestly, in my house it never lasts more than a day!

Apparently you can freeze it, but whenever I do, the potatoes get a bit mushy. Still edible, just not quite as good.

How I Like to Serve This (Totally Optional)

We always have it with thick slices of buttered rye bread — or whatever bread is going stale on the counter. My uncle swears by a dollop of sour cream on top, and I have to admit he’s onto something. Sometimes I sprinkle a little grated cheese, just for fun.

What I've Learned the Hard Way (Pro Tips, Sort Of)

Don't rush the simmering. I once tried to fast-track it for a quick lunch and ended up with watery soup and crunchy potatoes — not my finest hour.
If you forget to season as you go, it’s not the end of the world. Just fix it at the end, little by little.
If your soup tastes a bit flat, try a squeeze of lemon or a dash of vinegar. Game changer.

Questions I Get All the Time (No, Really)

Can I make this in advance?: Yep, and actually, I think it tastes even better after a night in the fridge. Flavors really get to know each other. Just reheat gently, okay?
What if I don’t have canned tomatoes?: Fresh ones work — just chop up a few big juicy ones, maybe add a tablespoon of tomato paste if you have it. Or, honestly, I’ve even used passata in a pinch.
Is there a way to make it more protein-packed?: Sure thing! Throw in a can of beans or some cooked chicken. Or, for a vegetarian kick, try lentils.
Can I cook this in a slow cooker?: Yeah, actually, just toss everything in and let it go on low for 6-8 hours. The veggies get super soft, though — not everyone’s cup of tea, but I kinda like it.
Do you recommend any other cabbage recipes?: I do! If you like this, check out this easy cabbage and potato soup or, for something a bit different, braised cabbage from Serious Eats. (Not sponsored, I just like them!)

And, just as a random aside, did you know that in some places people eat cold cabbage soup for breakfast? I tried it once; not for me, but hey, life's about experimenting. Anyway, let me know if you try this — and if you improve on it, send me your tweaks. Soup's always better when it's shared, right?

Cabbage Soup with Tomatoes and Potatoes