Sweet and Sour Cabbage Soup
My grandmother, Eva, was the daughter of a Ukrainian immigrant living in rural Canada. Born with a passion for food and cooking, she loved nothing more than sharing meals with loved ones, friends, and strangers alike. While chicken soup soothed the soul in many households, this sweet and sour cabbage soup was our family’s favorite.
TABLE OF CONTECT
Ingredients:
Instructions:
Serve:
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Ingredients
●2 tablespoons olive oil
●1 medium yellow onion, chopped
●2 cloves garlic, chopped
●2 tablespoons tomato paste
●1 tablespoon sweet paprika
●1 medium head green cabbage (about 2 pounds), core removed and thinly sliced
●3 medium carrots, peeled and chopped into 1/2-inch pieces
●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
Method
1.Sauté the onion, garlic, tomato paste, and paprika:
Heat the oil in a large, heavy-bottomed pot (about 4 to 5 quarts) over medium heat. Add the onion and sauté until it softens slightly, about 3 minutes. Add the garlic, tomato paste, and paprika and stir. Cook for another minute.
2.Add the soup ingredients:
Add the cabbage, carrots, and bay leaf to the pot. Pour the broth, crushed tomatoes, vinegar, and brown sugar over the cabbage. Stir to combine.
Bring to a boil and adjust the heat to a simmer. Cover with a lid and simmer until the cabbage is fully cooked and tender, 25 to 30 minutes.
3.Finish and serve:
Add the lemon juice and season with salt and pepper to taste. Add more sugar or seasoning as needed.
Serve topped with fresh parsley and freshly ground pepper.
Store any leftovers in an airtight container in the fridge for up to 5 days.