Sweet-and-Sour Cabbage Soup

There's nothing more comforting than a warming bowl of cabbage soup. Ours conjures up memories of beloved, slow-cooked Eastern European versions; yet it's quick to make.

Yield: 4
Recipe from Food & Wine

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Ingredients

  • 1/4 pound 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 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)

Preparation

  1. 1. 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.
  2. 2. 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.
  3. 3. Stir the bacon and the dill, if using, into the soup. Serve the soup topped with a dollop of sour cream, if using.
  4. 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.
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