Kasviskaalikeitto: Finnish Vegetarian Cabbage Soup

This Finnish vegetarian cabbage soup (Kasviskaalikeitto) is one of the most underrated soups in Nordic cooking. It is made with white cabbage, tomato sauce, and simple aromatics, simmered until the cabbage is tender and the broth is rich and slightly sweet from the tomato. It costs almost nothing to make, takes 30 minutes, and fills you up thoroughly.

In Finland, cabbage soup (kaalikeitto) is a staple comfort dish, traditionally made with meat. This vegetarian version keeps all the warmth and depth while being fully plant-based. The pickled cucumber is an optional addition that might sound unusual, but it adds a sour, briny brightness to the broth that makes the whole soup sing. Try it alongside my Estonian Hakklihakaste for a full Nordic dinner spread.

Recommended Tools for Making Cabbage Soup

Why This Finnish Cabbage Soup Works

Cabbage is one of the most undervalued vegetables in soup making. It absorbs broth flavors readily, softens to a silky texture when cooked through, and its natural sweetness concentrates as it simmers. White cabbage holds its shape better than other varieties while still becoming tender, which means you get texture without mushiness in the finished soup.

The tomato sauce does the heavy lifting on flavor in this recipe. It provides acidity, sweetness, and body to the broth without requiring a complex stock. Use a plain, unsweetened tomato passata or crushed tomatoes for the cleanest result. The bouillon cube adds savory depth and salt, compensating for the absence of meat. Without it, the soup is still good; with it, the flavor becomes noticeably more complex.

Pickled cucumber is a Finnish pantry staple used as a condiment and in cooking. Added to the soup at the end of cooking, it introduces a fermented sourness that plays off the sweetness of the tomato and cabbage. If you can’t find Finnish pickled cucumber, any non-sweet dill pickle works. The soup is good without it, but the pickle adds a dimension that makes it feel distinctly Nordic rather than a generic tomato and vegetable soup.

Sour cream as a topping (rather than stirred in) is another classic Finnish addition. A spoonful on top of the hot soup adds richness and mild tang without making the whole pot dairy-based. This way, anyone who is vegan can leave it off while everyone else enjoys the more traditional presentation. My Finnish Macaroni Casserole makes an excellent heavier main if you want to serve this soup as a starter.

One thing that makes this soup special is how forgiving it is. You can swap the cabbage for savoy cabbage if you want a slightly more delicate texture, or throw in a handful of kale in the last five minutes of cooking. The base recipe is a framework, not a strict rulebook. Finnish home cooks have always cooked this way, adjusting to what is in the fridge and what the season offers.

This is also a soup that tastes even better the next day. The flavors meld and deepen overnight in the fridge. Make a big pot on Sunday, and you have lunches sorted for most of the week. It reheats beautifully on the stovetop with a splash of water or extra broth to loosen it up. The sour cream should always be added fresh when serving, not during reheating.

The allspice berries deserve a mention too. They are not a common ingredient in most Western European soups, but in Scandinavian and Finnish cooking they appear often in broths and slow-cooked dishes. Their warmly spiced, slightly clove-like flavor adds a complexity to the soup that is hard to put a finger on but very noticeable when left out. Do not skip them.

Tips and Variations

Shred the cabbage finely. Thin shreds cook faster and distribute more evenly through the soup. A sharp knife or a mandoline works well. Aim for strips about 3-4mm wide.

Caramelize the aromatics properly. Take the time to cook the onion until it’s soft, sweet, and slightly golden before adding the cabbage. Rushing this step produces a sharper, less complex soup.

Add the pickled cucumber last. Adding it too early dulls its brightness. Stir it in after the heat is off or just before serving for maximum flavor impact.

Make it heartier. Add diced carrot and potato along with the cabbage for a more substantial soup. Both cook in the same time frame and make the dish more filling without significantly increasing cost or effort.

It improves overnight. Like most soups, this one tastes better on day two. The cabbage continues to absorb the broth and the flavors meld. Make a large batch and refrigerate for up to 4 days.

Recipe: Finnish Vegetarian Cabbage Soup

Prep Time: 10 minutes | Cook Time: 25 minutes | Servings: 4-6

Ingredients

• 1/2 large head white cabbage, finely shredded (about 600g)
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 tbsp neutral oil
• 1 can (400ml) plain tomato sauce (passata or crushed tomatoes)
• 1 liter water
• 1 vegetable bouillon cube
• 1 bay leaf
• Salt and black pepper, to taste
• 2-3 pickled cucumber slices, finely diced (optional)
• Sour cream, to serve (optional)

Instructions

1. Heat oil in a large pot over medium heat. Add diced onion and cook for 5-6 minutes until soft and lightly golden.
2. Add garlic and cook for 1 minute more until fragrant.
3. Add shredded cabbage, a pinch of salt, black pepper, and bay leaf. Stir and cook for 3-4 minutes until the cabbage begins to wilt.
4. Add tomato sauce, water, and bouillon cube. Stir to combine.
5. Bring to a simmer, then cook over medium-low heat for 20 minutes until the cabbage is fully tender and the broth is rich.
6. Remove from heat. Add diced pickled cucumber if using. Taste and adjust salt and pepper.
7. Serve in bowls with a dollop of sour cream if desired.

Notes

This soup thickens as it cools. Add a splash of water when reheating to restore the original consistency. It keeps in the fridge for up to 4 days in a sealed container, or freezes well for up to 3 months. Freeze without the sour cream topping. For a non-vegan version, use chicken stock in place of water and bouillon, and add a handful of shredded cooked chicken at the end.

Frequently Asked Questions

Is Finnish cabbage soup healthy?

Yes. White cabbage is very low in calories and high in fiber and vitamin C. The soup is filling, light, naturally vegan, and gluten-free. It is an excellent option for anyone looking for a low-calorie but genuinely satisfying meal.

What does Kasviskaalikeitto mean?

Kasviskaalikeitto is Finnish for vegetarian cabbage soup. Kasvis means vegetable/vegetarian, kaali means cabbage, and keitto means soup. Traditional Finnish kaalikeitto is made with meat (usually pork or beef mince), but this is the fully plant-based version.

Can I add potatoes to this soup?

Yes. Dice 2-3 medium potatoes and add them along with the cabbage. They take about the same amount of time to cook and make the soup significantly heartier and more filling.

Can I use red cabbage instead of white?

You can, but red cabbage changes the color of the broth to a deep purple and has a slightly earthier, more bitter flavor than white cabbage. White cabbage is recommended for the more traditional Finnish flavor profile.

How do I make this soup less watery?

Use less water (start with 750ml instead of 1 liter) or simmer uncovered for the last 5 minutes to allow some evaporation. The soup thickens as it cools, so it may be at the right consistency at the table even if it looks slightly thin when hot.

Wrapping Up

This Finnish vegetarian cabbage soup is proof that simple ingredients and good technique produce something genuinely satisfying. It’s frugal, fast, filling, and completely plant-based without trying to be anything other than what it is: a Nordic classic that belongs in regular rotation.

For more warming, easy recipes from Northern European kitchens, try the Easy Chorizo and Lentil Stew for a Spanish-inspired take on hearty one-pot cooking, or the Finnish Macaroni Casserole for a proper oven-baked comfort dish.

Last update on 2026-08-21 / Affiliate links / Images from Amazon Product Advertising API