Sweet and Sour Cabbage Soup with Raisins
Warm your soul with the comforting, tangy-sweet flavors of Sweet and Sour Cabbage Soup with Raisins. This vibrant, plant-based soup combines tender green cabbage, hearty carrots, and a luscious medley of savory and sweet elements, including plump raisins, apple cider vinegar, and a touch of brown sugar. Infused with aromatic garlic, onions, and a hint of paprika and allspice, every spoonful delivers a perfect balance of flavors that's both nostalgic and refreshing. Simmered to perfection in a vegetable broth with juicy canned tomatoes, this easy-to-make soup is ready in under an hour and makes for a wholesome, satisfying dish packed with nutrients. Perfect for cozy weeknight dinners or as a flavorful appetizer, it’s a delightful twist on traditional cabbage soup, complete with a sprinkle of fresh parsley for a bright finish.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 small head green cabbage, shredded
- 3 medium carrots, peeled and sliced into thin rounds
- 6 cups vegetable broth
- 1 14-ounce can canned diced tomatoes (including juice)
- 3 tablespoons apple cider vinegar
- 2 tablespoons brown sugar
- 0.5 cup raisins
- 1 teaspoon paprika
- 0.25 teaspoon ground allspice
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until the onion becomes translucent.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the shredded cabbage and sliced carrots to the pot. Stir well to combine with the onion and garlic, and let cook for 5 minutes to soften slightly.
Pour in the vegetable broth and stir in the diced tomatoes with their juice.
Add the apple cider vinegar, brown sugar, raisins, paprika, ground allspice, salt, and black pepper. Stir to combine all ingredients.
Bring the soup to a boil, then reduce the heat to low and cover the pot. Simmer for 30-35 minutes, stirring occasionally, until the cabbage and carrots are tender and the flavors have melded.
Taste and adjust seasoning with more salt, pepper, or vinegar, if desired.
Serve the soup hot, garnished with fresh parsley if desired. Enjoy!
Nutrition Facts
Calories |
1349 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.7 g | 53% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7140 mg | 310% | |
| Total Carbohydrate | 225.6 g | 82% | |
| Dietary Fiber | 39.1 g | 140% | |
| Total Sugars | 117.3 g | ||
| Protein | 37.4 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 586 mg | 45% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 4811 mg | 102% | |
*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.
