Sweet and Sour Cabbage Soup

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Sweet and Sour Cabbage Soup

Sharon123
This soup was originally called Cabbage Borscht and had its origins in Eastern Europe and Russia. It's tangy, sweet, tomatoey broth has been a mainstay of the Jewish cuisine for centuries. It's filling, good, low in calories and fat, and a great warm up for cold winter days.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Course Appetizer, Dinner, Lunch, Main Course, Soup
Servings 8 servings

Equipment

  • 6-quart stock pot
  • immersion blender

Ingredients
  

  • 2 tablespoon extra-virgin olive oil
  • 4 cloves garlic - minced
  • 1 med yellow onion - finely chopped
  • 6 cups low-sodium chicken broth - plus, more to dilute to desired consistency
  • 2 carrots - thinly sliced
  • 1 28 oz can of plum tomatoes in puree - OR a 28 oz can of crushed or cubed tomatoes
  • 1 cup tomato paste
  • ½ cup ketchup
  • ½ cup dark brown sugar
  • 1 bay leaf
  • 2 lg lemon - juiced (about ½ cup)
  • 3 lbs. cabbage (1 head) - cored and sliced into ¼-inch-wide ribbons
  • ½ cup golden raisins
  • sour cream or Greek yogurt - for serving

Instructions
 

  • Heat oil in a large pot over medium heat; add garlic cover and cook until soft.
  • Uncover, add the onion and sauté until translucent.
  • Add 3 c chicken broth, carrots, tomatoes and purée, tomato paste, ketchup, sugar and the bay leaf.
  • Bring to a boil then reduce to a simmer and cook for 10 minutes.
  • Crush the whole tomatoes and continue to simmer until carrots are tender (10 more minutes).
  • Discard bay leaf and, using an immersion blender, blend until slightly chunky (this step is not necessary, texture is good). As an alternative you can pulse the tomatoes in a food processor a couple of times before adding or use a can of crushed or cubed tomatoes. All work nicely.
  • Add lemon juice and cabbage and remaining 3 cups chicken broth (there will be a LOT of cabbage, but it will cook down).
  • Again, bring to a boil, then reduce heat and simmer until the cabbage is done however you like it (1 hour for al dente,2 hours for soft, or anywhere in between).
  • Add additional chicken broth, if necessary, until the soup reaches your desired consistency.
  • Add the raisins 10 minutes before serving.
  • Season with salt and pepper.
  • Serve topped with a dollop of sour cream or Greek yogurt.
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