Hungarian Sweet N Sour Cabbage Soup
Warm, hearty, and brimming with comforting flavors, Hungarian Sweet and Sour Cabbage Soup is a timeless classic that brings the perfect balance of tangy and sweet to your table. This vibrant, vegetable-packed soup features tender green cabbage, carrots, and potatoes simmered in a rich broth flavored with authentic Hungarian paprika, a hint of white vinegar, and a touch of sugar for sweetness. Finished with fragrant dill and the option of a creamy sour cream garnish, this dish is as nourishing as it is satisfying. Ready in just an hour, it’s an ideal choice for a cozy meal on chilly evenings or for introducing your family to the robust, delicious flavors of Hungarian cuisine. Whether served as a starter or a light main dish, this soup is sure to become a staple in your recipe rotation.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 medium head green cabbage, thinly sliced
- 2 medium carrot, peeled and thinly sliced
- 2 medium potatoes, peeled and diced into 1-inch cubes
- 8 cups vegetable broth
- 2 teaspoons hungarian paprika
- 1 whole bay leaf
- 3 tablespoons white vinegar
- 3 tablespoons sugar
- 3 tablespoons dill, chopped
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- as needed sour cream (optional, for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the chopped onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the sliced cabbage, carrots, and potatoes. Stir to combine and cook for 5 minutes.
Pour in the vegetable broth, then add the paprika and bay leaf. Stir the soup well.
Bring the mixture to a boil over high heat, then reduce the heat to low and let it simmer uncovered for 30 minutes, or until the vegetables are tender.
Once the vegetables are cooked, stir in the white vinegar, sugar, dill, salt, and black pepper. Taste the soup and adjust the seasoning to your preference, adding more sugar for sweetness or vinegar for tanginess.
Remove the bay leaf before serving. Ladle the soup into bowls and optionally garnish with a dollop of sour cream and additional fresh dill.
Nutrition Facts
Calories |
1760 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.0 g | 63% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 8 mg | 2% | |
| Sodium | 7073 mg | 308% | |
| Total Carbohydrate | 296.4 g | 108% | |
| Dietary Fiber | 53.4 g | 191% | |
| Total Sugars | 101.7 g | ||
| Protein | 54.4 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 728 mg | 56% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 7223 mg | 154% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
