Dinner

Easy Cabbage Soup with Dill (Polish Summer Kapusniak) Recipe

Name: Easy Cabbage Soup with Dill (Polish Summer Kapusniak) Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Polish
Ingredients: ½ head of young cabbage, chopped; 1 leek, chopped; ½ yellow onion, chopped; 1 medium carrot, peeled and cut into slices or cubes; 2 celery stalks, cut into slices; 4 medium yellow potatoes, peeled and cubed; 2 tbsp butter; 6 cups broth (chicken or vegetable); ⅓ cup dill, chopped; Salt and pepper, to taste

ByCharlotte Montgomery October 24, 2025October 24, 2025

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Introduction

This Easy Cabbage Soup with Dill, also known as Polish Summer Kapusniak, is a light and comforting dish perfect for warmer months. Packed with fresh vegetables and fragrant dill, it’s both nourishing and refreshing.

A white bowl filled with clear vegetable soup showing three main layers: the bottom layer is light yellow clear broth, the middle layer contains soft white potatoes and translucent cabbage pieces, and the top layer has bright orange carrot chunks and fresh green dill sprinkled evenly to add color and texture. A silver spoon rests inside the bowl on the right side. The bowl is set on a dark textured surface with a piece of golden brown bread on the upper left side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ head of young cabbage, chopped
1 leek, chopped
½ yellow onion, chopped
1 medium carrot, peeled and cut into slices or cubes
2 celery stalks, cut into slices
4 medium yellow potatoes, peeled and cubed
2 tbsp butter
6 cups broth (chicken or vegetable)
⅓ cup dill, chopped
Salt and pepper, to taste

Instructions

Step 1: In a large pot or Dutch oven, melt the butter over medium heat.
Step 2: Add the chopped onions and leeks, cooking for about 5 minutes until soft and translucent, stirring occasionally.
Step 3: Stir in the chopped carrots and celery, cooking for another 3 minutes to soften.
Step 4: Add the cubed potatoes and chopped cabbage, then pour in the broth.
Step 5: Cover the soup and simmer for 20-25 minutes until all the vegetables are tender.
Step 6: Taste and season with salt and pepper as needed.
Step 7: Stir in the chopped dill until well combined.
Step 8: Serve warm and enjoy this fresh, flavorful soup.

Tips & Variations

For added richness, swirl in a spoonful of sour cream before serving.
Add some garlic with the onions and leeks for an extra flavor boost.
Use vegetable broth to keep the soup vegetarian or vegan-friendly by substituting butter with olive oil.
Fresh dill is key to the authentic flavor; avoid dried dill if possible.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. The flavors often deepen after a day, making it even more delicious when reheated.

How to Serve

A white bowl filled with clear vegetable soup showing layers of small orange carrot cubes, pale green celery pieces, and light yellow translucent broth, all topped with bright green chopped dill herbs scattered on the surface. A silver spoon rests inside the bowl on the right, and a second bowl of the same soup is blurred in the background. The bowl is set on a dark surface with a black and white striped cloth partially visible on the bottom right. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried dill instead of fresh?

Fresh dill provides the best flavor and aroma for this soup. If using dried dill, add about 1 tablespoon toward the end of cooking, as dried herbs can be more concentrated but less fresh-tasting.

Is this soup suitable for a vegetarian diet?

Yes, use vegetable broth and replace the butter with a plant-based oil to make the soup fully vegetarian or vegan.