If bosrcht had a cousin, this cabbage soup would be it. The soup basically has all the elements of bosrcht minus the beets, so think of it as a paler, more innocent cousin.  Or perhaps it just doesn’t blush as much.

The soup was a regular staple of my childhood.  The simplicity of potatoes, cabbage, and carrots combined together in a delicate melody.  The soup was garnished with a dollop of sour cream and freshly chopped parsley or dill.

This time, when making the soup, I decided to give it a bit of a punch with the addition of jalapeno pepper, fresh lime juice and chopped cilantro.  Last minute, I added broccoli florets for color and extra nutrients.

If you are not concerned with making this a vegetarian recipe, feel free to use homemade chicken broth.  This is a lovely bowl of goodness to keep you warm on a cold day.  Enjoy!


2 teaspoons vegetable oil

1 large onion, diced

4 carrots, peeled and diced

4 Roma tomatoes, diced

1 jalapeno, seeded and diced

4 medium potatoes, peeled and diced

1 small cabbage, quartered and sliced

Broccoli florets

Salt & Pepper

juice of one lime

Cilantro and sour cream for garnish


1.  Heat oil in a cast iron skillet over medium high heat.  Add onion, carrots, tomatoes, and jalapeno.  Cook for 10-15 minutes, stirring occasionally.

2.  While the vegetables are cooking, add potatoes to a soup pot and cover with water.  Bring to a boil, lower heat and simmer until the potatoes are almost tender, about 15 minutes.

3.  Add the sauteed vegetables and cabbage to the soup.  Bring back to a boil and cook for a few minutes, just enough to wilt the cabbage.

4.  Stir in the broccoli florets.  Season the soup with lime juice, salt and pepper.

 5.  Serve the soup with sour cream and chopped cilantro.

Do you like my new soup plates? Another great Value Village find.

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