Ingredients with Measurements:
- 1 head of cabbage, chopped
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 1 can (28 oz) of crushed tomatoes
- 4 cups of vegetable broth
- 1/2 cup of apple cider vinegar
- 1/4 cup of brown sugar
- 1 tablespoon of paprika
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 2 bay leaves
- 2 tablespoons of olive oil
Special Equipment Needed:
- Large pot or Dutch oven
- Immersion blender (optional)
Step-by-Step Instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion, carrots, celery, and garlic. Cook for 5-7 minutes until the vegetables are softened.
3. Add the chopped cabbage, crushed tomatoes, vegetable broth, apple cider vinegar, brown sugar, paprika, salt, black pepper, and bay leaves to the pot.
4. Bring the soup to a boil, then reduce the heat to low and let it simmer for 30-40 minutes until the cabbage is tender.
5. Remove the bay leaves from the soup.
6. If you prefer a smoother soup, use an immersion blender to blend the soup until it reaches your desired consistency.
7. Taste the soup and adjust the seasoning as needed.
8. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Simmer on low heat.
Serving size:
6-8 servings
Nutritional information:
Calories: 120
Fat: 3g
Carbohydrates: 23g
Protein: 4g
Sodium: 670mg
Fiber: 5g
Sugar: 16g
Substitutions for ingredients:
- You can use chicken or beef broth instead of vegetable broth.
- You can use white vinegar instead of apple cider vinegar.
- You can use honey instead of brown sugar.
- You can use smoked paprika instead of regular paprika.
Variations:
- Add diced potatoes to the soup for a heartier meal.
- Add sliced sausage or meatballs for a meatier version of the soup.
- Add a can of drained and rinsed chickpeas for extra protein.
- Add a pinch of red pepper flakes for a spicier version of the soup.
Tips and Tricks:
- Be sure to chop the cabbage into small pieces to ensure it cooks evenly.
- If you prefer a sweeter soup, add more brown sugar.
- If you prefer a more sour soup, add more apple cider vinegar.
- This soup tastes even better the next day, so feel free to make it ahead of time.
Storage Instructions:
Store the soup in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat the soup on the stovetop over low heat until heated through.
Presentation Ideas:
Serve the soup in individual bowls with a sprinkle of fresh parsley on top.
Garnishes:
Fresh parsley, croutons, or a dollop of sour cream.
Pairings:
Crusty bread, a side salad, or a grilled cheese sandwich.
Suggested Side Dishes:
Roasted vegetables, mashed potatoes, or steamed rice.
Troubleshooting Advice:
- If the soup is too sour, add more brown sugar.
- If the soup is too sweet, add more apple cider vinegar.
- If the soup is too thick, add more vegetable broth.
Food Safety Advice:
- Be sure to wash all vegetables before using them in the soup.
- Store the soup in the refrigerator within 2 hours of cooking.
- Reheat the soup to an internal temperature of 165°F before serving.
Food History:
Sweet and sour cabbage soup is a traditional Jewish dish that originated in Eastern Europe.
Flavor Profiles:
This soup has a sweet and tangy flavor with a hint of smokiness from the paprika.
Serving Suggestions:
Serve this soup as a comforting meal on a cold day.
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