kapsasupp

Kapsasupp is a traditional Estonian soup whose name literally means “cabbage soup” (kapsas = cabbage, supp = soup). It is also found in neighboring Baltic and Nordic cuisines in similar forms. The dish is typically hearty and economical, making it a common winter staple in many households.

Core ingredients typically include chopped cabbage and potatoes, often with onions and carrots. Meat such as pork or smoked sausage is commonly used, but many variants are vegetarian, relying on vegetable stock or water. Seasonings vary but commonly include bay leaf, marjoram, and black pepper; dill or parsley may be added for freshness. Some versions finish with a dollop of sour cream or yogurt.

Preparation usually starts with softening onions in fat or oil, optionally browning meat, then adding cabbage and other vegetables. Potatoes are added, followed by stock or water, and the mixture is simmered until the cabbage and potatoes are tender. Salt and pepper are adjusted toward the end, and the bay leaf is removed before serving. Sour cream may be stirred in for richness or served on top.

Serving and variations: Kapsasupp is typically served hot, often with rye bread or dark bread on the side. In rural Estonia, it is a common winter meal and a comforting staple. Regional variants may differ in meat choice, spice mix, or thickness, reflecting available ingredients and tastes.

Nutritional and cultural notes: Cabbage provides fiber and vitamins such as C and K, contributing to a light yet filling dish. Kapsasupp is inexpensive, scalable, and reheats well, making it suitable for family meals and leftovers.