Lemon Dill Cabbage Soup Recipe

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If you’re craving a soup that’s both comforting and bright, look no further than this sensational Lemon Dill Cabbage Soup. It’s a heartwarming bowl of goodness where tender cabbage and creamy cannellini beans swim in a lemon-kissed broth, lifted by the fragrant freshness of dill. This soup strikes a perfect balance between simple, wholesome ingredients and bold, vibrant flavors that will make you feel cozy and refreshed at the same time.

Ingredients You’ll Need

Everything you need to make this Lemon Dill Cabbage Soup comes from everyday pantry staples, but each ingredient plays a crucial role in delivering the soup’s cozy texture, inviting aroma, and lively flavor. Here’s what you’ll gather before you start simmering this delicious pot:

• Olive oil: Adds a gentle richness and is perfect for sautéing the onion and garlic, building the base flavor layer.
• Onion & garlic: These aromatics infuse the broth with a warm, savory depth that’s essential for a comforting soup.
• Green cabbage: The star vegetable that softens beautifully and adds a mild sweetness and satisfying texture.
• Cannellini beans: Creamy and protein-packed, they make this soup wonderfully filling and smooth.
• Vegetable broth: Provides a flavorful yet light liquid base—reduced sodium keeps the balance just right.
• Parmesan cheese & egg: Whisked together, they create a silky finish that enriches the soup without heaviness.
• Lemon juice & dill: The bright, zesty lemon juice paired with fresh dill brings an herbal lift that transforms the whole bowl.

How to Make Lemon Dill Cabbage Soup

Step 1: Sauté the Aromatics

Start by heating olive oil in a large Dutch oven over medium heat. Add your chopped onion and thinly sliced garlic—think of how the aroma fills the kitchen, soft and inviting. Cook these until tender and fragrant, about 4 minutes, stirring now and then so they don’t brown. This step lays down the aromatic foundation for your soup’s rich flavor.

Step 2: Soften the Cabbage

Next, toss in the chopped green cabbage along with a pinch of dried oregano and freshly cracked pepper. Stir everything together and let the cabbage soften gently. This usually takes around 3 minutes. You want the cabbage to lose some of its crunch but still maintain body—perfect for melding into the broth later.

Step 3: Simmer with Beans

Pour in your vegetable broth and stir in the rinsed cannellini beans. Turn the heat up briefly to bring the soup to a boil, then lower it to a gentle simmer. Cover the pot and let everything cook down for about 8 minutes or until the cabbage is deliciously tender. This simmering step marries all the flavors and creates that soul-satisfying warmth.

Step 4: Prepare the Egg Mixture

While the soup simmers, whisk together grated Parmesan cheese, freshly squeezed lemon juice, and one egg in a heatproof bowl. This mixture will add creaminess without heaviness. To avoid curdling, slowly drizzle some of the hot broth into the egg mixture, whisking constantly—that’s called tempering. Repeat this once more so your egg mixture warms up gently and stays silky.

Step 5: Finish the Soup

Remove the soup from heat and stir in the tempered egg and cheese mixture slowly, folding it in for that luscious velvety texture. Sprinkle in chopped fresh dill and adjust the seasoning with salt. Give it one gentle stir to combine the bright herbal notes with the comforting broth.

Step 6: Serve

Ladle the soup into warm bowls and garnish with extra fresh dill and a crack of black pepper. Serve it with crusty bread on the side to soak up every last drop. This moment, savoring your homemade Lemon Dill Cabbage Soup, is pure joy.

How to Serve Lemon Dill Cabbage Soup

Garnishes

Fresh dill is your best friend here; sprinkle it generously on top to enhance that herbal brightness. A zest of lemon peel or a drizzle of good olive oil also makes a stunning finishing touch. For some extra indulgence, a sprinkle of grated Parmesan right before serving adds a lovely savory contrast.

Side Dishes

This soup pairs beautifully with crusty artisan bread or a warm baguette to create a satisfying meal. For a lighter accompaniment, a crisp green salad with lemon vinaigrette will echo the soup’s citrus notes. You might also enjoy it alongside roasted root vegetables for a complete, cozy spread.

Creative Ways to Present

For a bright presentation, serve your Lemon Dill Cabbage Soup in clear glass bowls that show off its beautiful pale green and creamy tones. You can also swirl in a spoonful of Greek yogurt or crème fraîche for contrast and richness. If entertaining, offer a small herb bouquet skewer for guests to stir in fresh dill as they please.

Make Ahead and Storage

Storing Leftovers

This soup keeps wonderfully in the fridge for up to 3 days. Store it in an airtight container to preserve those fresh lemon and dill flavors. When ready to eat, just give it a good stir to recombine any separated ingredients.

Freezing

Lemon Dill Cabbage Soup freezes well if you want to save some for busy days. Use freezer-safe containers and leave some space for expansion. When thawed, the texture of the cabbage and beans remains pleasantly intact, maintaining the soup’s heartiness.

Reheating

Reheat gently on the stove over medium-low heat, stirring occasionally to avoid scrambling the egg. Add a splash of broth or water if needed to loosen the soup back up. Avoid microwaving at high power to keep that velvety texture just right.

FAQs

Can I use dried dill instead of fresh in the Lemon Dill Cabbage Soup?

Yes, you can use dried dill, but since it’s less potent, halve the amount and add it earlier in the cooking process to let its flavor develop fully. Fresh dill will always give the brightest, freshest note, but dried is a fine backup.

Is this soup suitable for vegans?

The traditional recipe includes Parmesan cheese and egg, which aren’t vegan. However, you can easily adapt the Lemon Dill Cabbage Soup by substituting nutritional yeast for Parmesan and omitting the egg or using a plant-based thickener instead.

How acidic is the soup from the lemon juice?

The lemon juice adds a bright, tangy lift without overwhelming acidity. It balances the sweetness of the cabbage and creaminess of the beans perfectly. If you prefer a milder flavor, start with less lemon juice and adjust to taste.

Can I add other vegetables to the soup?

Absolutely! Baby spinach, carrots, or even some zucchini work well and can add extra color and nutrients. Just add them at stages similar to when you add the cabbage, adjusting cooking times accordingly.

What’s the secret to preventing the egg from curdling?

Tempering the egg mixture by gradually whisking in hot broth before adding it back to the soup is the key. This warms the eggs gently and prevents them from scrambling when combined with the hot liquid.

Final Thoughts

There’s something genuinely special about the soothing warmth of Lemon Dill Cabbage Soup that feels like a hug in a bowl. Its lively lemon and dill brightness paired with tender cabbage and creamy beans creates a dish that’s both nourishing and refreshing. I encourage you to give this recipe a try soon—once you taste it, it might just become your go-to comfort soup for any season.

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