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Forget the diet trends and detox claims\u2014cabbage soup has been rebranded (rightfully so) as a low-lift, flavor-packed comfort food that just happens to be light and nourishing. While cabbage soup has earned a reputation as a so-called \u201cfat-burning\u201d miracle, today\u2019s home cooks also appreciate it for what it really is: a budget-friendly dish made with pantry staples like canned tomatoes, broth, and a bounty of chopped vegetables.\u00a0\n<\/p>\n
<\/p>\n Dotdash Meredith Food Studios<\/p>\n <\/span> Cabbage soup has deep roots in medieval Europe, where cabbage was prized for being cheap, versatile, and easy to store\u2014especially during the long winter months when fresh produce was scarce. These practical qualities helped cabbage soup spread across the continent, where it evolved into a wide variety of regional dishes.\n<\/p>\n One of the most notable examples is shchi, considered the national soup of Russia<\/a>. Dating back to the 9th century, shchi is traditionally made with fresh or fermented cabbage (like sauerkraut), and can include potatoes, carrots, onions, tomatoes, or meat like beef or chicken. It\u2019s typically served with a dollop of sour cream and a slice of rye bread. Meanwhile, in Jewish cuisine, a variation known as kohl mit wasser (German for \u201ccabbage with water\u201d) also has a long history as a simple, nourishing staple<\/a>.\n<\/p>\n History of Cabbage Soup <\/span> <\/h2>\n
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