Lithuanian Cabbage Soup (My Mum's Recipe)

Some recipes carry memories more than instructions. Lithuanian Cabbage Soup is one of those dishes for me. It’s the kind of soup that quietly appeared on the stove throughout my childhood - simple, comforting, and always ready on a chilly day. My mum may claim she doesn’t like cooking much, but this soup is one recipe she’s made countless times, and during a recent week at home, she passed on all her little tricks for making the best Kopūstų Sriuba.

Jump to:

• ​Cabbage Soup: A Staple in Lithuanian Kitchens
• Ingredient Notes
• A Few Important Tips From My Mum
• Step-By-Step Method
• Serving Suggestions
• Storage and Making Ahead
• More Lithuanian Soup Recipes
• Lithuanian Cabbage Soup (My Mum's Recipe)

It’s not flashy food. But when a bowl of warm cabbage soup appears on the table with a slice of rye bread or Lithuanian Farmer’s Cheese Bread With Oats and Seeds, and a dollop of sour cream, it feels like home.

​Cabbage Soup: A Staple in Lithuanian Kitchens

Cabbage soup, known as kopūstų sriuba in Lithuanian, has long been a staple of everyday cooking. Cabbage grows well in Lithuania’s climate, stores beautifully through winter, and stretches easily into a hearty soup that feeds the whole family. It’s one of those dishes that sits comfortably alongside other Lithuania’s national dishes, quietly nourishing people through the colder months.

There are many variations. Some families add salty bacon, pork ribs, ham hock or even pork riblets for extra richness. Others keep it lighter and vegetable-based. My mum often alternates between this version and a richer cabbage soup with bacon, depending on what’s in the fridge. Across Eastern Europe, you’ll find similar recipes too — from traditional Polish cabbage soup to the Lithuanian favorite sauerkraut soup made with fermented cabbage.

But the version I grew up with is a simple broth-based soup made with fresh cabbage, carrots, onions, and potatoes, simmered gently until everything softens into a comforting, savory bowl.

Ingredient Notes

Here's what you'll need for this Lithuanian soup recipe:

• Butter. Adds richness when sautéing the vegetables. You could use olive oil, but butter gives the soup a softer, slightly sweeter base.
• Carrot. Thinly sliced carrots add subtle sweetness and color.
• Onion. A medium onion is perfect here. Slowly sautéing it helps build the soup’s depth of flavor.
• Chicken Stock or Vegetable Broth. My mum strongly prefers homemade chicken stock for cabbage soup—it adds a fuller flavor and makes the broth taste more rounded. However, good chicken broth or vegetable broth works perfectly if homemade stock isn’t available.
• Fresh Cabbage. Use white or green cabbage, finely shredded. Fresh cabbage gives the soup a clean, slightly sweet taste.
• Potatoes. Cut into bite-sized pieces, though traditionally they’re torn rather than sliced (more on that below). Starchy potatoes help gently thicken the broth.
• Peppercorns and Bay Leaves. These aromatics quietly flavor the soup as it simmers. A single bay leaf and a few peppercorns go a long way.
• Salt and Black Pepper. Adjust at the end once the soup has simmered.
• Sour Cream and Herbs. Traditionally served with a dollop of sour cream and fresh herbs like fresh dill, chopped parsley or green onion.

A Few Important Tips From My Mum

During my week at home, my mum shared several simple tricks that make this Lithuanian cabbage soup taste the way it should. They're great if you're making this soup for the first time:

Homemade broth makes a difference

If possible, use homemade chicken stock. Even a simple broth made from leftover chicken pieces creates a much richer base and gives the soup more savory flavor.

Tear the potatoes instead of slicing them

This is a classic Lithuanian technique. Instead of cutting potatoes cleanly, insert the knife three-quarters through and snap the piece off. The rough edges release a little starch while cooking, which naturally thickens the broth.

Don’t cover the pot when adding cabbage

When the shredded cabbage first goes into the boiling broth, leave the pot uncovered. This keeps the cabbage bright and prevents the soup from developing a heavier smell. It's more appetizing once it's in the bowl in front of you!

Always sauté the carrots and onions first

Cooking the vegetables briefly in butter before adding them to the soup deepens the flavor dramatically.

Leave the peppercorns and bay leaves in

In our family, they’re never removed from the large soup pot. Instead, each person “fishes them out” in their bowl while eating.

Add sour cream individually

Never stir sour cream into the whole pot. Each person adds their own spoonful to their bowl and mixes it in themselves.

Step-By-Step Method

1. Sauté the vegetables. Melt butter in a pan over medium heat. Add the sliced carrot and onion and cook for 7–8 minutes until softened.

2. Heat the broth. Bring 1.5 liters of chicken stock to a gentle boil in a large soup pot or a large saucepan.

3. Add the cabbage. Stir in the shredded cabbage and bring back to a boil. Leave the pot uncovered.

4. Add the remaining ingredients. Add the diced potatoes, sautéed vegetables, peppercorns, and bay leaves.

5. Simmer the soup. Cover the pot and cook for 10–12 minutes until the potatoes are tender.

6. Season. Taste and add salt and freshly ground black pepper as needed.

7. Serve. Ladle the soup into bowls, add a dollop of sour cream, and sprinkle with fresh herbs.

Serving Suggestions

In Lithuania, cabbage soup is often served as the main course for dinner, especially on a cold winter day. It’s hearty enough to be a complete meal, particularly when paired with a thick slice of Lithuanian rye bread with caraway seeds. Or have one of the Lithuanian Pork Pies (Kibinai) as a side!

In many Lithuanian restaurants, smaller portions are served as an appetizer during weekday lunch deals for working people. It’s a simple way to start a meal before something heartier like cabbage rolls or pork dishes.

Storage and Making Ahead

Cabbage soup stores very well. Keep leftovers in the refrigerator in an airtight container for up to 3–4 days.

Like many soups, it actually tastes even better the next day, once the flavors have had time to deepen.

Freezing is technically possible, but it’s not very common in Lithuania. Neither my mum nor I have ever frozen it — we usually just keep it in the fridge and finish the pot within a few days.

More Lithuanian Soup Recipes

If you enjoy this comforting bowl of Lithuanian cabbage soup, there are plenty more traditional Lithuanian soups worth exploring next.