Hungarian Vegetarian Cabbage Soup

Warm up with a bowl of Hungarian Vegetarian Cabbage Soup, a hearty and flavorful dish that’s as nourishing as it is comforting. This plant-based recipe highlights tender green cabbage, sweet carrots, and a rich vegetable stock infused with the vibrant flavors of paprika and caraway seeds, a hallmark of Hungarian cuisine. A touch of garlic, diced tomatoes, and a bay leaf bring depth to the broth, while a garnish of fresh parsley adds a bright, herbaceous finish. Perfect for a cozy weeknight meal, this one-pot recipe is simple to prepare, ready in under an hour, and packed with wholesome ingredients. Whether you’re a fan of Eastern European flavors or simply looking for a satisfying vegetarian soup, this dish is sure to delight your taste buds. Keywords: Hungarian Vegetarian Cabbage Soup, hearty vegetarian soup, cabbage soup recipe, Hungarian flavors, easy one-pot dinner.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 1 medium head green cabbage
• 3 medium carrots
• 1 large yellow onion
• 3 large garlic cloves
• 6 cups vegetable stock
• 1 14-ounce can diced tomatoes
• 2 tablespoons paprika
• 1 teaspoon caraway seeds
• 1 whole bay leaf
• 2 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley

Directions

Step 1

Peel and dice the onion and garlic. Peel and slice the carrots into thin rounds. Core the cabbage and shred it into thin strips.

Step 2

Heat the olive oil in a large soup pot over medium heat. Add the diced onion and sauté for 5-7 minutes until softened and translucent.

Step 3

Add the garlic and cook for another 1-2 minutes, stirring frequently to avoid burning.

Step 4

Stir in the paprika and caraway seeds, letting them cook for about 30 seconds to release their flavors.

Step 5

Add the shredded cabbage and sliced carrots to the pot. Stir well to coat with the spices and sauté for 3-4 minutes.

Step 6

Pour in the vegetable stock and add the diced tomatoes (including their juice). Stir to combine.

Step 7

Add the bay leaf, salt, and black pepper. Bring the soup to a boil, then reduce the heat to low and simmer covered for 30 minutes, stirring occasionally.

Step 8

After 30 minutes, check the vegetables to ensure they are tender. Adjust seasoning with additional salt or pepper as needed.

Step 9

Remove the bay leaf. Serve the soup hot, garnished with freshly chopped parsley.

Nutrition Facts

Serving size	2568.6 grams (2568.6g)

Amount per serving	% Daily Value*
Calories	1158

Total Fat 44.50g	57%
Saturated Fat 7.50g	38%
Polyunsaturated Fat 7.10g
Cholesterol 0mg	0%
Sodium 6394mg	278%
Total Carbohydrate 169.80g	62%
Dietary Fiber 48.10g	172%
Total Sugars 59.30g
Protein 40.10g	80%

Vitamin D 0IU	0%
Calcium 658mg	51%
Iron 16mg	89%
Potassium 5222mg	111%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.3%

Protein: 12.9%

Carbs: 54.8%