Name: Sweet and Sour Cabbage Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8
Cuisine: Eastern European
Ingredients: 2 tablespoons olive oil; 1 medium yellow onion, chopped; 2 cloves garlic, chopped; 2 tablespoons tomato paste; 1 tablespoon sweet paprika; 1 medium head green cabbage (about 2 pounds), 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 crushed tomatoes; 1/4 cup apple cider vinegar; 2 tablespoons brown sugar; 2 tablespoons lemon juice; Salt and pepper, to taste; 1/4 cup chopped fresh parsley

Sweet and Sour Cabbage Soup

With lots of savory, sweet, and sour flavor, this easy-as-can-be sweet and sour cabbage soup will be your wintertime go-to. The vegetarian recipe freezes well, too.

50 min total 15 min prep 35 min cook 8 138 cal

Instructions

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1 Heat the oil in a large, heavy-bottomed pot (about 4 to 5 quarts) over medium heat. Add the onion and sauté until it softens slightly, about 3 minutes. Add the garlic, tomato paste, and paprika and stir. Cook for another minute.
2 Add the cabbage, carrots, and bay leaf to the pot. Pour the broth, crushed tomatoes, vinegar, and brown sugar over the cabbage. Stir to combine. Bring to a boil and adjust the heat to a simmer. Cover with a lid and simmer until the cabbage is fully cooked and tender, 25 to 30 minutes.
3 Add the lemon juice and season with salt and pepper to taste. Add more sugar or seasoning as needed. Serve topped with fresh parsley and freshly ground pepper. Store any leftovers in an airtight container in the fridge for up to 5 days. Love the recipe? Leave us stars below!