Can I use frozen cabbage?

Yes, frozen broccoli and cauliflower work well — cook them straight from the freezer, adding 2–3 minutes to the boiling time.

Why is my soup too thin?

You may have used too much water or not enough cabbage. Simmer longer to reduce, or add a potato to thicken it.

Can I make this meatless?

Absolutely — it becomes a pure vegetable soup. Add smoked paprika or liquid smoke for a hint of that smoky flavor.

How can I vary the flavor?

Add a pinch of nutmeg, thyme, or turmeric for new aromatic dimensions.

Cabbage soup

Name: Cabbage soup
Total time: 45 min
Yield: 6 порций
Cuisine: International
Ingredients: Cauliflower — 500 g; Smoked pork ribs — 350 g; Carrot — 40 g; Onion — 40 g; Water — 2000 g

60min

2930g

Nutrition per 100g

102

Imagine a velvety soup made from tender cauliflower and broccoli, infused with the smoky aroma of ribs. This dish is the perfect balance between indulgence and lightness — just 9 calories per serving, yet thanks to the meat, it's a satisfying meal. Easy to make, elegant to serve, and wonderfully comforting on a chilly day.

WHAT YOU WILL NEED

From ingredients

5 products

Vegetables

Cauliflower500 g

Carrot40 g

Onion40 g

Meat

Smoked pork ribs350 g

Base

Water2000 g

SIMPLE PROCESS

Step by step recipe

The secret to this soup is the smoked ribs, which infuse the broth with their rich, smoky essence. Simmer them with the vegetables, then blend the cabbage into a silky purée, while the meat is shredded and returned to the pot. Sautéed carrots and onions add sweetness and depth. Don't overcook the cabbage to preserve its vibrant color and nutritional value.

Step 1

Prepare the base

Cover the smoked ribs (350 g / 12.3 oz) with water (2 L / 8.5 cups) and bring to a boil. Skim off foam, reduce heat, and simmer for 30 minutes.

Step 2

Cook the cabbage

Add cauliflower (500 g / 17.6 oz) and broccoli (500 g / 17.6 oz) florets to the broth. Cook for 10–15 minutes until tender.

Step 3

Sauté the vegetables

In a separate pan, sauté chopped onion (40 g / 1.4 oz) and carrot (40 g / 1.4 oz) until golden.

Step 4

Purée and finish

Remove the ribs, separate the meat from the bones. Purée the cabbage with some broth using an immersion blender. Return the meat to the soup, add the sautéed vegetables, season with salt and pepper, and warm through for 5 minutes before serving.

CHEF'S TIP

Choose quality smoked ribs

Look for ribs with a pronounced smoky flavor — they form the backbone of the soup. Avoid overly fatty ones, which can make the broth heavy.

Don't overcook the cabbage

Cook broccoli and cauliflower until just tender, about 15–20 minutes — longer cooking makes them watery and dull in color.

Use an immersion blender

For a perfectly creamy texture, blend the soup right in the pot. If you prefer some texture, reserve a few florets and add them back after blending.

Serve with crunchy croutons

Garlic-toasted bread cubes add a delightful crunch that contrasts beautifully with the velvety soup.

SUBSTITUTIONS

Add your taste

Swap smoked ribs for chicken or vegetable broth For a lighter version, use chicken breast or a fully vegetarian broth — the calorie count drops further, though the smoky flavor is lost.
Add potatoes for thickness Simmer 2–3 potatoes with the cabbage for a heartier, denser consistency.
Add cream for extra silkiness Stir in 100 ml of heavy cream or plant-based milk 5 minutes before the end — it adds a luxurious, velvety finish.
Use leek instead of onion Replace regular onion with leek for a milder, sweeter flavor.

HOW TO STORE

How to Store Creamy Cabbage Soup

Cool completely, then transfer to an airtight container. Refrigerate for up to 3 days. When reheating, add a splash of water or broth — the soup thickens over time. Freeze portions for up to 2 months; thaw in the fridge and reheat on the stovetop.

GOOD TO KNOW