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.
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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
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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.
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Add beef broth, vinegar, lemon juice, sugar and raisins, and stir well.
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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).
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Cover and simmer over medium heat for 15 minutes.
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Season with salt and pepper to taste; garnish with parsley before serving.