The Sweet and Sour Cabbage Soup is a comforting bowl I often make. Made with fresh green cabbage, tangy tomatoes, and a hint of sweetness, it’s a delightful balance of flavors. When I want something hearty, this soup is my go-to.
If you’re in the mood for more delicious dishes, you might also love Broccoli Cheese Stuffed Chicken Breast or the mouthwatering Stuffed Gnocchi Bomb. Both are sure to satisfy!
Ingredients List:
- Olive Oil: 2 tablespoons
- Yellow Onion: 1 medium, chopped
- Garlic: 2 cloves, chopped
- Tomato Paste: 2 tablespoons
- Sweet Paprika: 1 tablespoon
- Green Cabbage: 1 medium head (about 2 pounds), core removed and thinly sliced
- Carrots: 3 medium, peeled and chopped into 1/2-inch pieces
- Bay Leaf: 1
- Low-Sodium Vegetable Broth: 8 cups
- Crushed Tomatoes: 1 can (28-ounce)
- Apple Cider Vinegar: 1/4 cup
- Brown Sugar: 2 tablespoons
- Lemon Juice: 2 tablespoons
- Salt and Pepper: to taste
- Fresh Parsley: 1/4 cup, chopped (for garnish)
How to Make Sweet and Sour Cabbage Soup:
1. Sauté the onion, garlic, tomato paste, and paprika:
- Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot (about 4 to 5 quarts) over medium heat.
- Add 1 medium chopped yellow onion and sauté until it softens slightly, about 3 minutes.
- Incorporate 2 chopped garlic cloves, 2 tablespoons of tomato paste, and 1 tablespoon of sweet paprika. Stir and cook for an additional minute.
2. Add the soup ingredients:
- Introduce 1 medium head of thinly sliced green cabbage (about 2 pounds with the core removed), 3 medium peeled carrots chopped into 1/2-inch pieces, and 1 bay leaf to the pot.
- Pour in 8 cups of low-sodium vegetable broth, 1 (28-ounce) can of crushed tomatoes, 1/4 cup of apple cider vinegar, and 2 tablespoons of brown sugar over the cabbage mixture. Stir to combine.
- Bring the mixture to a boil, then adjust the heat to maintain a simmer. Cover the pot with a lid and let it simmer until the cabbage becomes tender, which should take about 25 to 30 minutes.
3. Finish and serve Your Cabbage Soup:
- Add 2 tablespoons of lemon juice to the soup.
- Season the soup with salt and pepper according to your taste. Adjust the sugar or seasoning if needed.
- Serve the soup in bowls, garnishing each serving with 1/4 cup of chopped fresh parsley and a sprinkle of freshly ground pepper.
- Store any leftovers in an airtight container in the refrigerator, where they will remain fresh for up to 5 days.
Cabbage Soup: FAQs and Common Issues
Yes, red cabbage works, but it’ll give the soup a deeper color and a slightly different taste. Adjust seasoning as needed.
This soup pairs wonderfully with a hearty main dish. I personally love serving it alongside Broccoli Cheese Stuffed Chicken Breast. The creamy cheese inside the chicken complements the tangy flavors of the soup perfectly!
If it’s too sour, add a bit more brown sugar or a touch of honey to sweeten and balance the flavors.
White vinegar or lemon juice can be used as a substitute. Start with a smaller amount and adjust to taste.
If your soup is too thick, simply add a bit more vegetable broth or water until you reach your desired consistency.
Other Delicious Recipes You May Also Enjoy!!
Have you liked our Sweet and Sour Cabbage Soup recipe? We’d love to hear from you! Drop a comment below, share your tweaks, and share the recipe with your friends.
