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Home » Soup » Russian Cabbage Soup

Russian Cabbage Soup

Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress Jessica Randhawa
January 28, 2020
4.77 from 81 votes


Last Updated December 4, 2022 | 8 Comments

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Easy Russian Cabbage Soup with Ground Turkey

This Russian Cabbage Soup recipe is an excellent choice to get you through a long winter. It’s one of my favorite soup recipes–made with fresh veggies and hearty turkey, this is one of the most delicious comfort foods out there!

Russian Cabbage Soup with carrots and turkey in white bowl

Russian Cabbage Soup with Ground Turkey

This easy Russian cabbage soup is one of the most delicious and comforting soups to enjoy on cold winter nights. It’s the best thing for the first course of a winter menu or as a stand-alone lunch or dinner (it’s great with a side of rye bread or black bread)! The recipe is also easily modified – you can make a vegetarian version by omitting the turkey and swapping the chicken broth for water or vegetable broth. You can also swap out the fresh herbs and seasonings to fit your preferences. What I love most is how wholesome it is–the main ingredients are lean protein and fresh veggies. 

How to Make Russian Cabbage Soup

Start by chopping one large yellow onion, five large carrots, and a large head of green cabbage, and dicing about 14 oz of tomatoes. Then, place a tablespoon of olive oil or vegetable oil over medium heat in a large pot or Dutch oven. Once it simmers, add a pound of ground turkey and cook until evenly brown (around 2-4 minutes). 

Then you’re ready to add your chopped onion and carrots. Cook for about five minutes, then add the garlic and stir well. After another minute, add your cabbage, diced tomatoes, and eight cups of chicken broth or cold water to your soup pot. Finally, add ½ a cup of brown rice, two teaspoons of paprika, one teaspoon of crushed red pepper, ½ a teaspoon of dried thyme,½ a teaspoon of dried parsley, two bay leaves, and salt to taste. 

Bring your pot to a boil on high heat, then cover it, reduce it to low heat, and allow the soup to simmer for about 20 minutes. Then, you’re ready to add a tablespoon of white vinegar, a tablespoon of Worcestershire sauce, one teaspoon of sugar, and salt and pepper to taste. Garnish each individual bowl with fresh parsley and an optional dollop of sour cream. 

Russian Cabbage Soup with carrots and turkey in two white bowls

How to Serve

You can serve this delicious soup immediately while it’s hot or reheat it in the coming days. Enjoy it with the recommended parsley and sour cream or any garnish you like. It’s delicious with a slice of bread for dipping–I recommend rye or black bread!

Storage and Freezing

This Russian cabbage soup is just as good when reheated the next day! It should last 3-4 days in the fridge and 4-6 months in the freezer when stored in an airtight container. I like to make a big batch and reheat it on the stove or in the microwave. You’ll have a filling lunch to look forward to all week!

More Yummy Soup Recipes

  • Egg Drop Soup
  • Onion Soup
  • Carrot Ginger Soup
  • Tomato Basil Soup
  • Chicken Pot Pie Soup
  • Broccoli Cheddar Soup (30 Minutes!)

If you try making this Russian Cabbage Soup, please leave me a comment below! I always love to read your thoughts and feedback!

Russian Cabbage Soup with carrots and turkey in white bowl with parsley
Easy Russian Cabbage Soup with Ground Turkey

Russian Cabbage Soup

4.77 from 81 votes
AuthorAuthor: Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress Jessica Randhawa
This Russian Cabbage Soup recipe is an excellent choice to get you through a long winter. It’s one of my favorite soup recipes–made with fresh veggies and hearty turkey, this is one of the most delicious comfort foods out there!
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Soup
Cuisine American, Russian
Servings 4 servings
Calories 371 kcal

Ingredients
 
 

  • Olive oil
  • 1 pound ground turkey
  • 1 large yellow onion - chopped
  • 5 large carrots - chopped
  • 7 cloves fresh garlic - minced
  • 1 large head green cabbage - washed, quartered, cored and chopped
  • 8 cups chicken broth or water - add more if desired
  • 14 oz diced tomatoes - one 14 ounce can, no-salt-added
  • ½ cup brown rice medley - I used the kind from TJ's, but any rice will work great, rinsed
  • 2 teaspoon paprika
  • 1 teaspoon crushed red pepper
  • ½ teaspoon dried thyme
  • ½ teaspoon dried parsley
  • 2 bay leaves
  • 1 teaspoon sugar
  • 1 tablespoon Worcestershire sauce - + 1 teaspoon
  • 1 Tablespoon white vinegar
  • salt + pepper - to taste
  • Fresh parsley - for garnish
  • Sour cream - optional
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Instructions
 

  • In a large pot or dutch oven heat the olive oil over medium-high heat. Once the oil is hot and shimmering, add the ground turkey and brown evenly for 2-4 minutes, stirring frequently.
  • Stir in the onions and carrots, mixing well. Cook for approximately 5 minutes to soften. Add the garlic and mix well. Cook for approximately 1 minute then add the cabbage and diced tomatoes and chicken broth or water. Stir well. Finally, stir the rice into the pot, along with the paprika, crushed red pepper, thyme, parsley, bay leaves, and salt.
  • Bring the pot to a boil over high heat, and then turn the heat down to low and place the lid on the pot. Simmer, covered, for approximately 20 minutes until the rice is cooked and the vegetables are soft.
  • Stir in the sugar, Worcestershire sauce and vinegar. Mix well. Taste and add salt and pepper to taste.
  • Serve garnished with chopped fresh parsley and sour cream.

Nutritional Information

Calories: 371kcal | Carbohydrates: 52g | Protein: 35g | Fat: 4g | Saturated Fat: 0g | Cholesterol: 62mg | Sodium: 1935mg | Potassium: 1681mg | Fiber: 10g | Sugar: 16g | Vitamin A: 13745IU | Vitamin C: 133.9mg | Calcium: 205mg | Iron: 5.1mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword russian cabbage soup, Russian Cabbage Soup Recipe
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About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

408 shares
Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress

About Jessica Randhawa

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

Comments

  1. Sue B says

    January 9, 2023 at 1:31 pm

    5 stars
    I just finished a big bowl for lunch and we also had it for dinner last night. My only deviation was to use a peeled/chopped gold potato instead of rice (I don’t eat rice). This is an excellent, healthy and comforting soup. So glad I came across it – thanks!

    Reply
  2. Jess says

    January 29, 2022 at 7:48 pm

    5 stars
    This soup was easy and absolutely delicious. I hate to make a substitution and then leave a review. That doesn’t seem fair to the chef. But, I didn’t have parsley or rice so I had to substitute. Finely chopped celery leaves and diced potatoes made fine substitutes. I have quite a bit of leftover soup, so I’m hoping it freezes well. I’ll definitely be making it again and sharing the recipe with friends. Thank you, Chef Jessica!

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress Jessica Randhawa says

      January 30, 2022 at 8:27 am

      Thanks for the delicious feedback and rating Jess 🙂

      Reply
  3. Elaine Balliew says

    July 17, 2020 at 4:27 pm

    5 stars
    Delicious soup, definitely a keeper! My mom’s heritage is Russian and she made Russian cabbage soup often while I was growing up–with hamburger of course. I like it just as well with the healthier ground turkey. Thank you for sharing. Husband and teenaged son loved it–two helpings each! The only change I made was to replace the diced tomatoes with a can of tomato sauce since my son won’t eat tomato pieces–silly guy!

    Reply
  4. harga melamin golden dragon set says

    March 5, 2019 at 2:01 am

    5 stars
    Thanks for sharing your thoughts on this style dinner.
    Regards

    Reply
  5. Christine Luttrell says

    June 29, 2018 at 2:17 pm

    Your son reminds me of my Mikey, quite a few years ago. I wrote a limerick tribute to him when he was older entitled “Mikey, the Loophole Kid”. If you are interested in reading it, let me know. It is pretty long – a 5 stanza limerick, if you can imagine. I went a little overboard, I guess.

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress Jessica Randhawa says

      June 29, 2018 at 8:42 pm

      Hi Christine,

      That was a beautiful limerick and story – thanks for sharing it with me by email!

      Thanks again,

      Jessica

      Reply
  6. Lisa says

    March 30, 2017 at 4:41 am

    5 stars

    This was wonderful! Thank you! Didn’t have much cabbage, so I threw in some Brussel Sprouts, & after it was done cooking, i thought it was begging for garbanzo beans (went to Safeway in my pajamas to get it) & added ~1T of fish sauce (my favorite umami ingredient).

    Reply

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica, the chef behind The Forked Spoon, where I share my delicious recipes along with my kitchen tips and expert advice to transform your everyday cooking into a gratifying culinary experience. Learn more about me→

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