7 cups canned low-sodium chicken broth or homemade stock
1 2/3 cups canned diced tomatoes with their juice (one 15-ounce can)
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)
How to Make It
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.
Wine Recommendation: When it comes to wine, no one does sweet-and-sour like the Germans. It's that dynamic balance between sugar and fruity acidity that makes their wines not only delicious, but a perfect match for this soup. A Pfalz riesling spätlese will have just the right weight and richness.
This was unexpectedly easy to make given all the ingredients! The sweet & sour taste was mild and the soup was hearty. The turnip and raisins were surprising ingredients that added to the flavor and bulk nicely. I only had about half enough chicken broth on hand so used organic mushroom broth for the other half. I served it with a hunk of dark bread for a light dinner. This soup tasted wonderful and I will serve it again as an everyday meal. In my opinion it doesn't have the eye appeal that makes one go "Ohhhhh" so I doubt I'll serve it for company - but, we'll see!
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