Savoy cabbage soup (kelj kalja) is a beloved spring dish. Comforting and flavorful, it comes together quickly, with just a few ingredients. Shall we?
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Background
Savoy cabbage, known as kelj, is a staple in many Balkan kitchens. This is a versatile, nutritious vegetable with curly leaves, and tender, almost sweet, flavor.
Savoy cabbage soup - kelj kalja - is kind of like a herald of spring. In a matter of days, we pause making heavier dishes like sarma, and reach toward something lighter.
This stewy soup comes together quickly, with just a few ingredients: savoy cabbage, garlic, and potatoes. It tastes mild, comforting, and refreshing.
Savoy cabbage soup (kelj kalja) is a fantastic standalone dish, while it also pairs well with bread, or a side of meat like rissoles.
Why You'll Love This Recipe
- Minimal Ingredients. Mainly just potatoes, garlic, and Savoy cabbage.
- Lightening Fast. Ready in less than 45 minutes.
- Nutritious. Jam-packed with fiber, vitamins, and minerals.
- Side or Main. Your choice!
Ingredients
Gather these ingredients for Savoy cabbage soup (kelj kalja):
- Savoy Cabbage. As fresh as you can get it. Avoid frozen.
- Garlic.
- Potatoes. Look for Russett or Yukon Gold.
- Oil. Any type.
- Flour. All-purpose.
- Seasonings. Bouillon, Vegeta, or stock powder.
- (Optional) lemon.
Instructions
Let’s make Savoy cabbage soup—follow these steps:
Step 1. Boil and strain savoy cabbage.
Step 2. Combine with savoy cabbage, potatoes, garlic, seasonings, and liquid. Cook for 20-30 minutes.
Handling
- Serve warm with bread, and/ or a side of meat.
- Store in an airtight container for up to a day.
- Reheat using your preferred method.
- Don't freeze!
Recipe FAQs
Regular and savoy cabbage both belong to the same family of vegetables.
Savoy cabbage head resembles a curly flower that's opening, while regular cabbage heads are tightly wound.
Savoy cabbage is lighter and softer. It goes best in stews. Regular cabbage is more sturdy and more versatile in cooking and fermenting.
Both are highly nutritious, although regular cabbage plays a more prominent role in Balkan cuisine.
While you're welcome to eat it, raw savoy cabbage isn't tasty.
Savoy cabbage is a nutritious vegetable from Brassicaceae family. It's full of vitamins and minerals, as well as being a fantastic source of fiber.
For more information, look here.
Thoughts?
If you made our Savoy Cabbage Soup (kelj kalja) and liked it, please consider giving it a ⭐️⭐️⭐️⭐️⭐️ (5-star) rating. This helps others find the recipe more easily!
Also, feel free to leave a comment (I read each one!), and don't forget to tag a photo #balkanlunchbox, or us @balkanlunchbox, on IG.
Prijatno and bon appetit!
Savoy Cabbage Soup (Kelj Kalja)
Ingredients
- 1 savoy cabbage head medium-sized, the outer leaves and veins are discarded; dice the rest
- 4 potatoes peeled and chopped; medium, Russett or Yukon Gold, 1lb (500g) after they're peeled
- 2 garlic cloves minced
- 1.75 ounces oil all types
- 1-2 tablespoons flour
- salt and pepper
- 1-2 tablespoons Vegeta or 1 bouillon cube, or 1 tablespoon stock powder; alternatively use 4 cups of broth instead of water and Vegeta
- (Optional) a few lemon wedges
Instructions
- In a large pot, combine plenty of salt, Savoy cabbage, and water. Bring to a boil on medium. Boil for 2-3 minutes (4-5 minutes if the Savoy cabbage is older). Strain cabbage and set aside. Rinse the pot quickly.
- Return the pot to the stove, and heat the oil on medium. Add flour and mix vigorously until the roux forms (about 1-2 minutes). Bring the temperature down to low. Add potatoes, garlic, seasonings, and 4 cups (1 liter) of water (or broth). Stir well, and simmer for 20-30 minutes, or until potatoes are fork-tender.
- Serve warm with bread, and/ or a side of meat, and a squeeze of lemon.Store in an airtight container for up to a day.Reheat using your preferred method.
Lucas says
I'm amazed at how tasty this came out for something so simple!
I couldn't find any savoy cabbage so I used regular cabbage and only half a head since my pot was too small
I used only about half the amount of oil since I wanted to cut down on calories but it still came out just as delicious
I had it both with and without lime, and it's perfect for giving it that extra kick.
Thanks for the great recipe
Aida says
Lucas,
Anytime and thank you for getting back to us. It makes us so happy to hear people are enjoying and making the recipes. Also, it's good to know that regular cabbage works too!
(Are you a meat eater? If yes, we have another good cabbage stew here as well, with a few more ingredients: https://balkanlunchbox.com/cabbage-stew-recipe-kupus/)