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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.

Recipe by Food & Wine January 1998

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Recipe Summary

Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Quick from Scratch Vegetable Main Dishes

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