Fall is a great time for a reset. This nutritious soup with Eastern European flavors is hearty and warming and great for your gut! Make sure you save this one for post-Thanksgiving, or any time you’ve over-indulged and need a delicious “cure”, or just because it tastes so good!
Sweet-and-Sour Cabbage Soup
Recipe from Food & Wine Editors
Ingredients:
- 1/4 lb. sliced bacon, cut crosswise into thin strips
- 1 onion, chopped
- 2 carrots, chopped
- 3 ribs celery, chopped
- 1 turnip, peeled and cut into 1/2-inch dice
- 1 1/2 teaspoons caraway seeds
- 1 1/2 pounds green cabbage (about 1/2 head), shredded (1 1/2 quarts)
- 7 cups low-sodium chicken broth or homemade stock
- 1 2/3 cups diced tomatoes with their juice
- 1 1/2 tablespoons brown sugar
- 1 1/2 teaspoons salt
- 1/2 teaspoon fresh-ground black pepper
- 1/4 cup cider vinegar
- 1/2 cup raisins
- 1/4 cup chopped fresh dill (optional)
- Sour cream, for serving (optional)
Directions:
- In a large saucepan, cook the bacon over moderate heat until crisp. Remove the bacon with a slotted spoon and drain on paper towels. Pour off all but 1 tablespoon of the fat. Reduce the heat to moderately low. Add the onion, carrots, celery, and turnip and cook, stirring occasionally, until the vegetables start to soften, about 5 minutes.
- Stir in the caraway seeds, cabbage, and chicken broth and bring to a simmer. Reduce the heat and simmer, covered, until the cabbage wilts, about 5 minutes. Stir in the tomatoes, brown sugar, salt, pepper, vinegar, and raisins. Cover and simmer for 30 minutes.
- Stir the bacon and the dill, if using, into the soup. Serve the soup topped with a dollop of sour cream, if using.
Check our recipe archive for more healthy cabbage recipes.
