Sweet and Sour Cabbage Soup

Vegetarian Sweet and Sour Cabbage Soup Recipe with Cabbage, Tomatoes, and Lemon

| Servings: 6 |

Vegetarian diet

Introduction

Sweet and sour cabbage soup is a comforting and flavorful dish that is perfect for a cold day. This soup is a classic recipe that has been enjoyed for generations and is sure to warm you up from the inside out.

History

Cabbage soup has been a staple in many cultures for centuries. The addition of sweet and sour flavors to the soup is believed to have originated in Eastern Europe, where the combination of tangy vinegar and sweet sugar became popular in many dishes.

Ingredients

5 cups vegetable stock
1 small head of cabbage, shredded
14.5 oz (411 g) can of chopped tomatoes, undrained
1 tsp brown sugar
0.5 tsp salt
0.25 tsp pepper
juice of half a lemon, warmed
1 medium white onion, diced

How to prepare

Place all ingredients into a large pot and bring to a boil. Reduce the heat and simmer for 1.5 hours.

Variations

Add diced potatoes or carrots for extra heartiness.
Use red cabbage for a vibrant color and slightly different flavor.

Cooking Tips & Tricks

Be sure to shred the cabbage finely to ensure that it cooks evenly in the soup.

- Adjust the amount of sugar and vinegar to suit your personal taste preferences.

- For a richer flavor, you can sauté the onions before adding them to the soup.

Serving Suggestions

Serve the soup hot with a dollop of sour cream and a sprinkle of fresh dill on top.

- Pair the soup with crusty bread or a side salad for a complete meal.

Cooking Techniques

Simmering the soup for a longer period of time allows the flavors to meld together and develop a rich taste.

Ingredient Substitutions

Use vegetable broth instead of vegetable stock if desired.

- Substitute white vinegar for the lemon juice if needed.

Make Ahead Tips

This soup can be made ahead of time and stored in the refrigerator for up to 3 days.

Presentation Ideas

Garnish the soup with a drizzle of olive oil and a sprinkle of paprika for a beautiful presentation.

Pairing Recommendations

Pair this soup with a crisp white wine or a light lager beer.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Nutrition Information

Calories per serving

120

Carbohydrates

- Total Carbohydrates: 23g

- Dietary Fiber: 6g

- Sugars: 12g

Fats

- Total Fat: 1g

- Saturated Fat: 0g

- Trans Fat: 0g

Proteins

- Protein: 3g

Vitamins and minerals

Vitamin A: 10%

- Vitamin C: 60%

- Calcium: 8%

- Iron: 6%

Alergens

This recipe is gluten-free and vegan.

Summary

This sweet and sour cabbage soup is low in calories and fat, but high in fiber and vitamin C.

Summary

Sweet and sour cabbage soup is a delicious and nutritious dish that is perfect for a cozy night in. With its tangy flavors and hearty ingredients, this soup is sure to become a new favorite in your recipe rotation.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Sweet and Sour Cabbage Soup. It was a chilly autumn day, the leaves were falling in a cascade of reds and oranges outside my kitchen window. My dear friend Martha had just returned from a trip to Eastern Europe and she brought back this recipe as a souvenir.

As soon as I read through the ingredients and instructions, I knew I had to try it. The combination of sweet and sour flavors, along with the hearty cabbage, sounded like the perfect comfort food for the upcoming winter months. I immediately set to work gathering the necessary ingredients and preparing to make the soup.

I chopped the cabbage into thin strips, feeling the satisfying crunch of the knife as it sliced through the dense leaves. The aroma of the cabbage filled the air, its earthy scent mingling with the tang of the vinegar and the sweetness of the sugar. I could already tell that this soup was going to be something special.

As I simmered the cabbage in a pot of broth, adding in the other ingredients like tomatoes, onions, and spices, the soup began to take on a rich, deep color. The flavors melded together, creating a complex and savory broth that made my mouth water just thinking about it.

After letting the soup simmer for a while, I finally ladled myself a bowl and took a tentative sip. The taste was like nothing I had ever experienced before – the sweetness of the sugar balanced perfectly with the tang of the vinegar, while the cabbage provided a hearty texture that made each spoonful a delight to eat.

I knew that I had stumbled upon a true gem of a recipe, one that would become a staple in my kitchen for years to come. I made sure to write it down in my recipe book, along with a note about where I had learned it from – my dear friend Martha and her travels to Eastern Europe.

Since that day, I have made Sweet and Sour Cabbage Soup countless times, each batch better than the last. I have shared the recipe with friends and family, who all agree that it is a unique and delicious dish that warms the soul on a cold winter's day.

As I reflect on the journey that led me to discover this wonderful recipe, I am reminded of the power of food to bring people together and create lasting memories. Whether it is a simple cabbage soup or a lavish feast, the act of cooking and sharing a meal with loved ones is a cherished tradition that has been passed down through generations.

I am grateful for the opportunity to learn new recipes and techniques from those around me, and I look forward to continuing to explore the world of culinary delights for many years to come. Sweet and Sour Cabbage Soup will always hold a special place in my heart, a reminder of the day I first discovered its magic and the joy it has brought to my kitchen ever since.