Celebrating Modern Jewish Living Through Food, Tradition, and Family
Our updated take on sweet and sour cabbage soup will win you over! Sweet, tart, and absolutely delicious, it cooks up in 30 minutes and freezes beautifully.
The Backstory: For as long as I can remember, sweet and sour cabbage soup was one of those things I deliberately ignored on any deli menu I ever encountered, as if it were something to avoid, like the plague or a swarm of locust. I’m not sure why. Just the sound of it–cabbage soup–conjured up (an admittedly strange) image of a gathering of travel-weary Jewish-Poles hunched over a long, communal table, gulping down steaming bowls of boiling (why, why, why boiling?) broth before continuing on their march to flee the onslaught of the Cossacks. This has got to be one of the most ridiculously botched versions of history on record (geo-political, religious, and culinary) and yet, my twisted mind would take me there at the mention of cabbage soup. More of the Backstory after the recipe…
…The Backstory continues: Or maybe that was the cabbage soup diet and too many weeks of starvation (as a result of said soup?) Nonetheless, up until this very recipe, let’s just say, I was not a fan of ye olde cabbage soup. And then along came this recipe and I’m embarrassed to tell you–but I don’t even know the source of it. If anyone out there is the author of this gem, please write to me and let me know. Clearly, I owe you a world of gratitude (you may have single handedly spared me from a one-way ticket to the place you sign in to but don’t get to sign out of on your own, if you get my drift) and you’ve certainly opened up my eyes (and my taste buds) to the experience of this delicious, savory, sweet, and perfectly ying-yang balanced soup. It’s just perfect.