A cabbage soup with chicken and pork isn’t a delicate starter; it’s a hearty, fortifying main-course soup—the kind that tastes like it simmered all day but comes together with simple, humble ingredients. The combination of two meats builds a profound depth of flavor that one protein alone can’t quite achieve.
Here’s a recipe for a rich, smoky, and satisfying Cabbage, Chicken, and Pork Soup.
Hearty Cabbage Soup with Chicken and Pork
The secret is in browning the pork first to create a deeply savory base, then letting both meats gently poach in the broth so the chicken stays tender. Smoked paprika and a touch of caraway seed (optional but wonderful) add an incredible aroma that cuts through the sweetness of the cabbage.
Serves: 6-8
Prep time: 20 minutes
Cook time: 45 minutes
Ingredients
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For the Meat:
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1 lb (450g) boneless pork shoulder or country-style ribs, cut into 1-inch cubes
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1 lb (450g) boneless, skinless chicken thighs, cut into 1-inch chunks
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1 tbsp olive oil
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Salt and freshly ground black pepper
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For the Soup Base:
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1 large onion, chopped
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2 medium carrots, peeled and sliced into rounds
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2 celery stalks, sliced
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3 cloves garlic, minced
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1 tbsp sweet smoked paprika (or sweet paprika)
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½ tsp caraway seeds (optional, but excellent with pork)
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1 small green cabbage (about 1.5 lbs), cored and roughly chopped into 1-inch pieces
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6 cups low-sodium chicken broth
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1 can (14.5 oz) diced tomatoes, undrained
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2 bay leaves
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To Finish:
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2 tbsp fresh dill or parsley, chopped
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1 tbsp apple cider vinegar (the magic ingredient to brighten it up)
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Sour cream or plain Greek yogurt, for serving (optional)
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Instructions
1. Brown the Pork (The Flavor Foundation)
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Pat the pork cubes completely dry and season them generously with salt and pepper. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
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Add the pork in a single layer and sear, undisturbed, for 3-4 minutes per side, until deeply golden brown all over. Don’t worry about cooking it through. Remove the pork to a plate, leaving the fat in the pot.
2. Sauté the Aromatics
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Reduce the heat to medium. Add the chopped onion, carrots, and celery to the same pot. Cook, stirring occasionally, for 6-8 minutes, until the onion is softened and starting to turn golden, scraping up any brown bits from the bottom of the pot.
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Add the minced garlic, smoked paprika, and caraway seeds (if using). Stir constantly for 1 minute until incredibly fragrant. This step “blooms” the spices in the oil.
3. Build the Soup
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Add the chopped cabbage to the pot in handfuls, stirring to coat it in the spices and aromatics. Cook for 5 minutes, until it starts to wilt and reduce in volume slightly.
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Pour in the chicken broth and diced tomatoes with their juices. Add the bay leaves. Bring the soup to a boil.
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Nestle the browned pork and the raw, seasoned chicken thigh chunks into the soup. Return to a simmer.
4. Simmer to Tenderness
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Reduce the heat to low, cover the pot, and let it simmer gently for 30-35 minutes. The pork should be fork-tender, and the chicken will be perfectly cooked and juicy. The cabbage will be sweet and tender but not mushy.
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Remove the bay leaves and discard them.
5. Finish and Serve
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Turn off the heat. Stir in the chopped fresh dill (or parsley) and the apple cider vinegar. Taste the broth and adjust the seasoning with salt and pepper—the vinegar truly makes all the flavors pop.
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Ladle the soup into deep bowls. A generous dollop of sour cream or Greek yogurt swirled in adds a wonderful creamy tang that balances the smoky, savory broth.
This is a complete meal in a bowl, perfect with a slice of dark, rustic bread. The leftovers are even better the next day after the flavors have fully melded.