sweet and sour cabbage soup from The Jewish Kitchen

Sweet & Sour Cabbage Soup

This sweet and savory soup gets its tang from just a touch of cider vinegar and its sweetness from brown sugar. It's a perfect light meal when paired with a hearty bread and a refreshing salad and makes a wonderful first course.
Course Brunch, Lunch, Soup
Cuisine Jewish
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 cups

Ingredients

  • 2 tomatoes medium, coarsely chopped
  • 1/2 green cabbage medium, shredded (6-7 cups)
  • 1 onion medium, sliced
  • 1 can stewed tomatoes 14.5 ounces
  • 2 tsp. Kosher salt
  • 5 cups beef broth
  • 1/4 cup cider vinegar plus 1 tbsp.
  • 3 tbsp. brown sugar
  • 1 tsp. lemon juice
  • 1/4 cup raisins
  • pinch nutmeg very tiny pinch
  • Kosher salt & pepper to taste
  • parsley for garnish

Instructions

  1. In a 6 quart pot, combine tomatoes, onion, cabbage, canned tomatoes and salt. Cover and cook over medium heat (stirring often) for about 8 minutes or until cabbage is very tender.
  2. Add beef broth, vinegar, lemon juice, sugar and raisins, and stir well.
  3. Add tiny pinch of nutmeg and adjust sweetness or tartness to taste by adding a little more lemon juice or brown sugar if needed (add in small increments of about 1/2 tsp. at a time).
  4. Cover and simmer over medium heat for 15 minutes.
  5. Season with salt and pepper to taste; garnish with parsley before serving.