Craving a hearty, flavorful soup that’s light on your wallet and heavy on taste? Look no further than Sweet and Sour Cabbage Soup! This vibrant dish is a delightful explosion of sweet, sour, and savory notes, perfect for warming you up on a chilly day or satisfying your taste buds any time.

But this isn’t just any cabbage soup. We’re talking caramelized onions adding richness, plump raisins for a touch of sweetness, and a tangy cider vinegar punch that brings the whole symphony together. It’s a symphony your taste buds will thank you for.

And the best part? This budget-friendly soup is packed with nutrients. Cabbage is a powerhouse of vitamins C and K, while the addition of carrots and tomatoes boosts your intake of antioxidants and essential vitamins. Plus, it’s naturally gluten-free and easily adaptable to vegetarian or vegan diets.

So, ditch the takeout and whip up a pot of this delicious and nutritious soup in no time! Here’s what you’ll need:

Ingredients:

• • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon sweet paprika
  • 1 head green cabbage (about 2 pounds), shredded
  • 3 medium carrots, peeled and chopped
  • 1 bay leaf

• • 8 cups low-sodium vegetable broth

• • 1 (28-ounce) can crushed tomatoes

• • 1/4 cup apple cider vinegar

• • 2 tablespoons brown sugar

• • 2 tablespoons lemon juice

• • Salt and pepper, to taste

• 1/4 cup chopped fresh parsley (optional)

 

Crafting the Dreamiest Sugar-Free Peach Pie

 

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 3 minutes. Stir in garlic and paprika, and cook for another minute.
2. Add cabbage, carrots, and bay leaf to the pot. Pour in the broth, crushed tomatoes, vinegar, brown sugar, and lemon juice. Season with salt and pepper.
3. Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until the cabbage is tender.
4. Discard the bay leaf and stir in chopped parsley, if using. Serve hot with crusty bread for a satisfying meal.

 

Tips and variations:

• For a richer flavor, sauté diced bacon in the pot along with the onion before adding the other ingredients.
• Substitute brown sugar with honey or maple syrup for a natural sweetness twist.
• Add a can of drained and rinsed white beans for extra protein and fiber.
• Make it a creamy delight by stirring in a dollop of sour cream or yogurt before serving.
• For a spicier kick, add a pinch of red pepper flakes or a chopped chili pepper.
• Leftovers can be stored in the refrigerator for up to 3 days.

 

Sweet and Sour Cabbage Soup: FAQs

Q: Can I use other types of cabbage besides green cabbage?

A: Absolutely! Napa cabbage, savoy cabbage, or even a mix of different varieties will work just fine. Adjust the cooking time slightly depending on the type of cabbage you choose, as some may tenderize faster than others.

Q: I don’t have apple cider vinegar. Can I use something else?

A: Yes, you can substitute white vinegar, rice vinegar, or even lemon juice for the apple cider vinegar. However, you may need to adjust the amount depending on the acidity of your substitute. Start with a little less and taste as you go to achieve the desired balance.

Q: Can I make this soup vegan?

A: Definitely! Simply use vegetable broth instead of chicken broth and omit the bacon, if using. You can also add a can of drained and rinsed chickpeas or lentils for extra protein.

Q: What can I serve with this soup?

A: Crusty bread, rice, or quinoa are all excellent options to soak up the delicious broth. You can also serve a side salad or roasted vegetables for a complete meal.

Q: Can I freeze this soup?

A: Yes, you can freeze the soup in airtight containers for up to 3 months. However, the texture of the cabbage may change slightly upon thawing. You may want to add a little extra liquid when reheating to keep the soup nice and smooth.

Q: How can I make this soup spicier?

A: Add a pinch of red pepper flakes, a chopped chili pepper, or a teaspoon of sriracha to the pot while simmering. You can also use a spicy smoked paprika for an extra layer of flavor.

Q: My soup tastes a bit too sweet or sour. How can I fix it?

A: Start by adding small adjustments of the opposite flavor. If it’s too sweet, add a splash of vinegar or lemon juice. If it’s too sour, add a pinch of brown sugar or honey. Taste as you go until you find the perfect balance.