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.

How to Make It

Step 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.

Step 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.

Step 3

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

Step 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.

Quick from Scratch Vegetable Main Dishes

Ratings & Reviews

Kasilof's Review

October 19, 2009
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!