Tangy Cabbage Soup

Recipes

Tangy Cabbage Soup

Ingredients:

  • 2 tbsp olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves of garlic, minced
  • 2 tbsp tomato paste
  • 1 tbsp sweet paprika
  • 1 medium green cabbage (about 2 lbs), cored and thinly sliced
  • 3 medium carrots, peeled and chopped into 1/2-inch pieces
  • 1 bay leaf
  • 8 cups low-sodium vegetable broth
  • 1 (28-ounce) can of crushed tomatoes
  • 1/4 cup apple cider vinegar
  • 2 tbsp brown sugar
  • 2 tbsp lemon juice
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup fresh parsley, chopped

Directions:

  1. Start with the Sauté:
    • Heat the olive oil in a large, heavy-bottomed pot over medium heat. Sauté the onion until slightly softened, about 3 minutes. Add the minced garlic, tomato paste, and paprika, cooking for an additional minute while stirring.
  2. Combine the Soup Ingredients:
    • To the pot, add the sliced cabbage, chopped carrots, and bay leaf. Pour in the vegetable broth and crushed tomatoes. Add the apple cider vinegar and brown sugar, stirring everything together to ensure even mixing.
  3. Cook the Soup:
    • Bring the mixture to a boil, then lower the heat to maintain a gentle simmer. Cover the pot with a lid and let it simmer until the cabbage turns soft and tender, which should take about 25 to 30 minutes.
  4. Final Touches:
    • Stir in the lemon juice, then season the soup with salt and pepper to your liking. Adjust the flavor with additional sugar, salt, or pepper if needed.
  5. Serve:
    • Ladle the soup into bowls and garnish with chopped fresh parsley and a twist of freshly ground black pepper.
  6. Storage:
    • Leftover soup can be stored in an airtight container in the refrigerator and will keep well for up to 5 days.

Enjoy this hearty and tangy cabbage soup, perfect for warming up on chilly days or when you’re in the mood for a comforting, flavorful meal.