Sweet & Sour Cabbage
Submitted by industrialboi
Hearty low-fat cabbage soup simmered with beets, turnip, carrots, potato, raisins, and tomatoes in a tangy sweet-and-sour broth. A one-pot vegetable stew ready in an hour.
YIELD
4 servingsPREP
15 minCOOK
1 hrsREADY
1 hrsThis is the kind of soup that could warm a cold kitchen in Eastern Europe a hundred years ago, and it still does the job today.
Shredded cabbage, beets, turnip, carrots, and potato all simmer together in stock with tomatoes, raisins, vinegar, and sugar until the broth turns a deep ruby color and every spoonful is layered with earthy sweetness and bright acidity.
It’s low-fat, loaded with vegetables, and the kind of recipe that gets better with each bowl you reheat.
Pro Tips
- Pull the bay leaf at 30 minutes as the recipe instructs. Left too long, it turns the broth bitter.
- The beets will stain everything. That’s not a bug, it’s the feature. They give the soup its gorgeous color.
- Add the vinegar and sugar to taste. Start with the listed amounts, then adjust the sweet-sour balance at the end. Everyone’s palate is different.
- This freezes beautifully. Make a double batch and stash portions for quick lunches all week.
Ingredients
Directions
Peel and slice carrots and turnip or parsnip.
Peel and dice potato.
Combine ingredients in large soup kettle.
Bring to boil over high heat.
Reduce heat, cover, and simmer 1 hour, until vegetables are tender and flavors meld.
Remove bay leaves after first 30 minutes.
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