When it comes to budget-friendly, hearty meals that warm you from the inside out, few dishes compete with Lithuanian Cabbage Soup (Kopūstų sriuba, in Lithuanian). Made with humble ingredients like shredded cabbage, diced potatoes, and a touch of salty bacon or pancetta, it’s the kind of soup recipe that stretches far and satisfies deeply — especially on a cold winter day.
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This is one of those delicious recipes that tastes even better the next day, and while it may not win beauty contests on TikTok, make no mistake: this is the perfect comfort food from the heart of Eastern Europe.
Soups in Lithuania: It's a Big Deal
In Lithuania, soups aren’t just something you eat when you’re sick or on a low-calorie diet. They’re part of daily life, especially during the long, grey winters. From pink soup in the summer to Lithuanian sauerkraut soup, white bean soup and beetroot soup in winter, there’s a soup for every season, every mood, and every grandmother’s menu. Not forgetting business lunch favorite - Lithuanian Mushroom Soup!
Growing up, soup was served daily. As a child, I tried my best to avoid it with the sort of diplomacy only kids can master—"I'm full," "my stomach hurts," "I'm allergic to soup." But out of all the bowls I endured, Lithuanian cabbage soup was somehow the one I tolerated best. It was the “least worst” option, which I now realize is probably the highest praise a Lithuanian soup could get from a picky kid.
And today? It's the first time I reach for when cabbage is on the counter and the weather turns moody. Go figure.
Ingredient Notes
Let’s break down what goes into this hearty soup, and what you can tweak:
- Cabbage (¼ head, shredded): Use fresh cabbage (white or green), thinly sliced. If you’re making a vegetarian version, this ingredient adds most of the savory flavor. Avoid raw cabbage stored too long—it becomes bitter.
- Bacon or Pancetta (100g): This brings depth and saltiness. You can also use smoked meat, ham hock, or even pork riblets for a richer broth. For a vegetarian version, sauté your onions in olive oil and add caraway seeds for extra depth of flavor. No bacon? Try my mum's Lithuanian Cabbage Soup recipe!
- Carrot & Onion: A diced medium onion and a carrot add sweetness and balance to the soup. Basic, but important.
- Potatoes (4 small waxy): Go for waxy varieties like Yukon Gold or Charlotte. They hold their shape and soak up all that broth-y goodness. Dice them into bite-sized pieces.
- Bay Leaves (2): Essential for background aroma. Just don’t forget to fish out each bay leaf before serving.
- Stock (750ml): You can use chicken stock, vegetable broth, or even pork shoulder stock if you’ve got some left from other Lithuania’s national dishes. Just make sure there’s enough water to keep things moving.
- Sour Cream (for serving): A classic finish. A dollop of sour cream is added to each bowl—not the pot—preserving its tang and letting people stir it in themselves.
Find the ingredient quantities and step-by-step method in the recipe card at the bottom of the post.
Step-By-Step Method
Follow these step-by-step instructions for a cozy pot of soup:
- Fry the Bacon or Pancetta. In a large pot or Dutch oven, cook the bacon over medium heat until browned and the fat has rendered.
- Sauté the Aromatics. Add the chopped onion and diced carrot. Sauté for 5–6 minutes until soft and slightly golden. If the pan dries out, add a touch of olive oil or butter.
- Add the Veg. Toss in the shredded cabbage, diced potatoes, and bay leaves. Stir everything with a wooden spoon to coat in the bacon fat.
- Pour in the Stock. Add the chicken broth or vegetable stock and bring to a gentle boil. Reduce to a simmer and cook for 30 minutes or until the vegetables are tender.
- Serve. Ladle into bowls, top each with a dollop of sour cream, and stir it in just before eating.
Serving Suggestions
Traditionally, this hearty soup is served with a thick slice of rye bread, perfect for dunking. A little chopped parsley or fresh dill on top gives the soup a brighter taste.
The sour cream is never stirred into the whole pot — each person adds their own to taste, which keeps the cream fresh and the soup from curdling.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on medium heat until piping hot. Like many Lithuanian cabbage soup recipes, the flavor improves overnight, so don’t be afraid to make this ahead.
You can also freeze this soup—just leave out the dollop of sour cream and add it fresh after reheating.
More Lithuanian Cabbage Recipes
Looking for more cozy Lithuanian ideas? Try Lithuanian cabbage rolls, Lithuanian cabbage casserole or even Lithuanian sauerkraut soup (recipe coming soon) — all perfect for a chilly day.
Lithuanian Cabbage Soup (Kopustu Sriuba)
Ingredients
- 100 g (3.5 oz) cubed pancetta or bacon lardons
- 1 large carrot diced into small cubed
- 1 brown onion chopped
- ¼ head of cabbage (about 200g/ 7 oz) white, green or Savoy, shredded
- 4-5 baby potatoes waxy potato variety, cut into cubes
- 2 bay leaves
- 750 ml (3 cups) vegetable or chicken stock
- 3 tablespoon sour cream to serve
Instructions
- Fry the bacon in a large pot (the same pot you will use for the soup itself) until browned and the fat has rendered.
- Add the onions and carrots, and sauté for 5-6 minutes over low heat (If the pan looks dry after the bacon renders, add a splash of oil or a teaspoon of butter).
- Add the shredded cabbage, potatoes, bay leaves.
- Pour the stock over the vegetables and bring the soup to a boil.
- Reduce the heat and simmer the soup for approx 30 minutes.
- Serve with a dollop of sour cream that should be stirred into individual bowls.
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