Sweet and Sour Cabbage Soup
Warm up your soul with this hearty Sweet and Sour Cabbage Soup, a vibrant blend of crisp green cabbage, tender carrots, and aromatic onions simmered to perfection in a tangy tomato-based broth. This comforting recipe masterfully balances the deep, savory notes of vegetable broth with the bright acidity of apple cider vinegar and a touch of sweetness from brown sugar. Enhanced with garlic, bay leaves, and optional fresh dill for garnish, this soup is not only vegan-friendly but also packed with wholesome vegetables and bold flavors. Ready in just under an hour, it’s a perfect make-ahead meal for cozy weeknight dinners or a nutrient-packed lunch. Add this irresistibly zesty classic to your collection—you’ll love every spoonful!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large, diced yellow onion
- 1 medium-sized, shredded green cabbage
- 2 large, peeled and sliced carrots
- 2 sliced celery stalks
- 3 cloves, minced garlic
- 6 cups vegetable broth
- 1 15-ounce can canned diced tomatoes
- 2 tablespoons tomato paste
- 3 tablespoons apple cider vinegar
- 2 tablespoons brown sugar
- 2 leaves bay leaves
- 1 teaspoon (or to taste) salt
- 0.5 teaspoons black pepper
- 2 tablespoons, chopped (optional for garnish) fresh dill
Instructions
Heat olive oil in a large pot over medium heat.
Add the diced yellow onion and sauté for 3-4 minutes, until softened and translucent.
Stir in the shredded cabbage, sliced carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Add the minced garlic and cook for 1 minute until fragrant.
Pour in the vegetable broth, diced tomatoes (with their juices), and tomato paste. Stir well to combine.
Add the apple cider vinegar, brown sugar, bay leaves, salt, and black pepper. Stir to incorporate the sweet and sour flavoring.
Bring the soup to a boil over high heat, then reduce the heat to low and let it simmer for 25-30 minutes, or until the vegetables are tender.
Remove and discard the bay leaves. Taste the soup and adjust seasoning with more salt, pepper, vinegar, or sugar, if needed.
Ladle the soup into bowls and garnish with fresh chopped dill, if desired. Serve hot.
Nutrition Facts
Calories |
1375 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.3 g | 71% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 10.8 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 6845 mg | 298% | |
| Total Carbohydrate | 191.2 g | 70% | |
| Dietary Fiber | 49.4 g | 176% | |
| Total Sugars | 87.8 g | ||
| Protein | 41.6 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 792 mg | 61% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 6321 mg | 134% | |
*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.
