Light German White Cabbage Soup (Kohlsuppe) Recipe
Kohlsuppe is a light German soup made with white cabbage and vegetables, often eaten as a simple everyday lunch. In some regions it also appears in “diet” versions, when someone wants to eat something warm but not too heavy. The taste is similar to a milder Polish cabbage soup, but without smoked meat and sauerkraut.
This light German cabbage soup is simple, budget-friendly and full of vegetables, yet still comforting and warming. It’s a great alternative to heavier cabbage soups with smoked meat and sauerkraut, and works well both as a weekday lunch and as a base for heartier variations.
Chef's tips
Don’t cut the vegetables too small – slightly larger pieces keep their shape better and the soup looks more rustic. If you like a more intense flavour, lightly brown the cabbage longer before adding the stock. You can also blend a small portion of the soup and stir it back in to naturally thicken the broth without adding cream or flour.
How to serve
Serve the soup very hot, sprinkled with extra fresh parsley. It pairs well with dark rye or wholemeal bread, buttered rolls or simple garlic bread. For a more filling meal, serve it with a slice of cheese toast or a small green salad on the side.
Ingredients
- white cabbage - 600 g
- carrot - 2 piece
- parsley root - 1 piece
- celeriac - 0.25 piece
- potatoes - 3 piece
- onion - 1 piece
- garlic - 2 clove
- vegetable stock - 1.5 l
- rapeseed oil - 2 tablespoon
- bay leaf - 2 piece
- allspice - 3 piece
- salt - 1.5 teaspoon
- black pepper - 0.5 teaspoon
- parsley leaves chopped - 2 tablespoon
Preparation
- Clean the cabbage from the outer leaves, cut into quarters, remove the core and shred into thin strips.
- Peel the carrot, parsley root, celeriac and potatoes. Cut the carrot and parsley root into half-slices, and the celeriac and potatoes into cubes. Peel the onion and finely dice it, finely chop the garlic.
- Heat the oil in a large pot. Add the onion and fry for 3–4 minutes over medium heat until it softens and becomes slightly translucent. Add the garlic and fry for another 30 seconds, stirring.
- Add the carrot, parsley root, celeriac and cabbage. Fry for 5–7 minutes, stirring, until the cabbage softens slightly and reduces in volume.
- Pour in the vegetable stock, add the bay leaves, allspice and 1 teaspoon of salt. Bring to the boil, reduce the heat and cook for 10 minutes.
- Add the diced potatoes and cook for another 15–20 minutes, until all the vegetables are soft but not overcooked.
- Remove the bay leaves and allspice. Taste the soup and season with more salt and black pepper to taste.
- Finally add the chopped parsley, stir and serve the soup hot.
Storage
Store the cooled soup in an airtight container in the fridge for up to 3 days. Reheat gently, without boiling vigorously, so the vegetables don’t fall apart. The soup also freezes well for up to 2–3 months.
