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Sweet-and-Sour Cabbage Soup

 made it  |  0 reviews   |   photos

"There's nothing more comforting than a warming bowl of cabbage soup. Ours conjures up memories of beloved, slow-cooked Eastern European versions; yet it's quick to make."
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Ingredients

servings 332 cals
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 332 kcal
  • 17%
  • Fat:
  • 11.4 g
  • 18%
  • Carbs:
  • 46.7g
  • 15%
  • Protein:
  • 15.1 g
  • 30%
  • Cholesterol:
  • 30 mg
  • 10%
  • Sodium:
  • 1577 mg
  • 63%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a large saucepan, cook the bacon over moderate heat until crisp. Remove the bacon with a slotted spoon and drain on paper towels. Pour off all but 1 tablespoon of the fat. Reduce the heat to moderately low. Add the onion, carrots, celery, and turnip and cook, stirring occasionally, until the vegetables start to soften, about 5 minutes.
  2. Stir in the caraway seeds, cabbage, and chicken broth and bring to a simmer. Reduce the heat and simmer, covered, until the cabbage wilts, about 5 minutes. Stir in the tomatoes, brown sugar, salt, pepper, vinegar, and raisins. Cover and simmer for 30 minutes.
  3. Stir the bacon and the dill, if using, into the soup. Serve the soup topped with a dollop of sour cream, if using.

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Reviews

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