Vegetarian Kapusta & Potato Soup

One of the main staples of Polish cooking is Cabbage. There are many different ways to enjoy Kapusta (kah-POOS-tah) but one of the most comforting recipes is a soup made of cabbage and potatoes. This delicious soup normally includes pork, sausage, kielbasa or some form of meat, but I wanted to try a Vegan/Vegetarian quick version. As a bonus, you can find the cabbage on sale during the month of March so this is a great time to give this recipe a try.

Vegetarian Kapusta & Potato Soup

  • Servings: 4-6
  • Difficulty: easy
  • Print

Quick and easy recipe.

Recipe written by GourmetMariChef



  •  ½ head of chopped cabbage
  • 1 small chopped onion
  • 1-2 tbsp. olive oil
  • 1 32 oz. box of organic dairy free-gluten free vegetable broth
  • 15 oz. can tomato puree
  • 6 medium peeled and cubed potatoes
  • salt and pepper to taste, few sage leaves for garnish


  1. In a Dutch oven over medium heat, place the oil and chopped onions and stir until translucent.
  2. Add in the chopped cabbage and toss quickly.
  3. Immediately pour in the vegetable broth and bring to a simmer, continuing to stir, and flavor with salt and pepper.
  4. Allow the cabbage to cook for ½ hour.
  5. In another pot, par boil the potatoes for 10 minutes until softened, and thoroughly drain.
  6. Add the can of tomato puree to the cabbage soup and gently drop in the potatoes.IMG_6318
  7. Cook for another ½ hour – 45 minutes until the cabbage and potatoes are soft. Garnish with celery seeds or caraway seeds or sage.
  8. Serve with toasted bread or buttered polish rye.
  9. Tastes great to dip the bread in the soup!


3 responses to “Vegetarian Kapusta & Potato Soup”

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