Easy Sweet and Sour Cabbage Soup
This cozy cabbage soup balances tangy and sweet in a tomato-rich broth. It’s pantry-friendly and weeknight simple.
Pin This Recipe For Later!
Share The Yum On Facebook
Print
Servings:
Ingredients
Main Ingredients
- 1.5 tbsp olive oil
- 1.75 cup yellow onion, chopped
- 1.25 cup carrots, diced
- 0.75 cup celery, diced
- 2 tsp garlic, minced
- 9 cup green cabbage, thinly sliced
- 28 oz crushed tomatoes one large can
- 2.5 tbsp tomato paste
- 8 cup low-sodium vegetable broth or chicken broth
- 0.33 cup apple cider vinegar adjust to taste for tang
- 2.5 tbsp light brown sugar, packed adjust to taste for sweetness
- 1.25 tsp paprika
- 1.5 tsp kosher salt plus more to taste
- 0.75 tsp black pepper
- 1 tbsp lemon juice fresh, for finishing
- 2 tbsp fresh dill, chopped optional garnish
Instructions
Preparation Steps
- Warm the oil in a large pot over medium heat.
- Soften the onion, carrots, and celery with a pinch of salt, stirring often, 6–8 minutes.
- Stir in the garlic and tomato paste; cook until fragrant, about 1 minute.
- Add the cabbage and toss until it starts to wilt, 3–4 minutes.
- Pour in broth and crushed tomatoes. Add paprika, brown sugar, vinegar, pepper, and remaining salt; stir well.
- Bring to a boil, then reduce heat and simmer gently until cabbage is tender, 25–30 minutes.
- Finish with lemon juice and dill. Taste and adjust sweetness, tang, and salt.
- Ladle into bowls and serve hot.
Notes
Add 1/2 lb browned ground turkey or beef for a heartier bowl, or toss in a handful of raisins for old-school sweetness. Leftovers keep 4 days in the fridge and freeze well up to 3 months.
This recipe is an original creation inspired by classic Easy Sweet and Sour Cabbage Soup flavors. All ingredient ratios and instructions are independently developed.