Goose and Cabbage Soup

Goose and Cabbage Soup
DifficultyBeginner

Goose and Cabbage Soup is a robust, old-world dish rooted in Central and Eastern European farmhouse cooking. It features rich, slow-simmered goose meat with sweet-and-sour braised cabbage in a deeply savory broth. Accented with caraway, garlic, and a touch of vinegar, the flavors are bold, warming, and uniquely satisfying — perfect for winter days or holiday leftovers.

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Yields6 Servings
Prep Time25 minsCook Time2 hrsTotal Time2 hrs 25 mins
For the Soup Base
 2 tbsp goose fat (or butter/duck fat)
 1 large onion, chopped
 3 cloves garlic, minced
 1 tsp caraway seeds (lightly crushed)
 2 tbsp tomato paste
 1 tbsp apple cider vinegar (or red wine vinegar)
 8 cups chicken or goose stock (preferably homemade)
Meat
 2 lbs goose leg quarters (or leftover roast goose, bone-in preferred)
 Salt and freshly ground black pepper, to taste
Vegetables
 ½ medium green cabbage, cored and shredded
 2 medium carrots, peeled and sliced
 1 medium parsnip or turnip, cubed (optional)
 2 medium potatoes, peeled and diced
 Optional: ½ cup sauerkraut, drained (adds tang)
Finishing Touches
 1 tsp sugar (optional, balances vinegar)
 1 tbsp chopped fresh dill or parsley
 Crusty rye or sourdough bread, for serving
Sear the Goose
1

  1. Season goose legs generously with salt and pepper.

  2. Heat goose fat in a large pot over medium-high heat.

  3. Sear goose legs skin-side down until golden (6–8 minutes). Flip and sear the other side. Remove and set aside.

Build the Aromatic Base
2

  1. In the same pot, add chopped onion. Sauté 5 minutes until soft.

  2. Add garlic and caraway seeds. Cook for 1 minute.

  3. Stir in tomato paste and vinegar. Cook for 2 minutes, deglazing the bottom of the pot.

Simmer the Broth
3

  1. Return seared goose to the pot.

  2. Pour in the stock. Bring to a boil, then reduce to a simmer.

  3. Cover and cook for 1 hour, until goose is tender and starting to fall from the bone.

Add the Vegetables
4

  1. Add cabbage, carrots, potatoes, and parsnips (if using).

  2. Optional: stir in sauerkraut for a tangy twist.

  3. Simmer uncovered for 30–40 minutes, or until all vegetables are tender.

Debone and Finish
5

  1. Remove goose legs. Shred meat, discarding skin and bones.

  2. Return meat to soup. Taste and adjust seasoning.

  3. Add sugar if needed, and finish with chopped fresh herbs.

To Serve
6

Serve hot with thick slices of buttered rye bread or garlic toast. Garnish with dill or parsley and a fresh grind of black pepper.

Variations
7

  • Use smoked goose for a deeper flavor

  • Add barley for a heartier texture

  • Replace vinegar with beet kvass or lemon juice for a more traditional touch

Pairing Suggestions
8

  • Dry Riesling or Grüner Veltliner

  • Malty lager or smoked beer

  • Crisp apple cider or beet salad on the side

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Ingredients

For the Soup Base
 2 tbsp goose fat (or butter/duck fat)
 1 large onion, chopped
 3 cloves garlic, minced
 1 tsp caraway seeds (lightly crushed)
 2 tbsp tomato paste
 1 tbsp apple cider vinegar (or red wine vinegar)
 8 cups chicken or goose stock (preferably homemade)
Meat
 2 lbs goose leg quarters (or leftover roast goose, bone-in preferred)
 Salt and freshly ground black pepper, to taste
Vegetables
 ½ medium green cabbage, cored and shredded
 2 medium carrots, peeled and sliced
 1 medium parsnip or turnip, cubed (optional)
 2 medium potatoes, peeled and diced
 Optional: ½ cup sauerkraut, drained (adds tang)
Finishing Touches
 1 tsp sugar (optional, balances vinegar)
 1 tbsp chopped fresh dill or parsley
 Crusty rye or sourdough bread, for serving
Goose and Cabbage Soup
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