A simple sweet and sour cabbage soup recipe using both sauerkraut and some fresh shredded green cabbage. Slow cooked smoky flavors from fire roasted tomatoes, caraway and smoked paprika are coming through in every bite, no meat ever.
100% Vegan Plant-Based!
1 Pot, low calorie, gluten-free vegetarian soup you want to serve with whole-grain brown rice, quinoa or lentils, like a healthy quick version of stuffed cabbage soup but ready in about 30 minutes. Magic!
Polish, Greek, Italian, Romanian, German, Russian, Hungarian, Jewish, believe it or not they all claim the rights to the best version of this easy soup. I say: you decide!
By combining two different kinds of cabbage you effortlessly achieve the perfcet balance between sweet and sour. However, once it is all done you can tweak that balance with some apple cider vinegar and maple syrup to ultimately make your taste buds happy.
Don’t forget the fresh dill, both as a garnish and to deeply flavor the soup during the cooking process.
Soup or Stew ?
Friends, it can be whatever your heart desires. Add more liquid and you have a simple soup, cut back the liquid and you made yourself a stew.
Why Is Sweet and Sour Cabbage Soup Good for You ?
helps with weight-loss
anti-inflamatory
nutritious
cabbage is lowest calorie food on the planet
antioxidant
anticancer benefits
warming.
Simple Sweet and Sour Cabbage Soup
A simple cabbage soup recipe using both sauerkraut and some fresh shredded green cabbage
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 8 people
Calories 91kcal
Ingredients
- 1 head small green cabbage - shredded
- 16 oz sauerkraut - shredded
- 1 onion - diced
- 1 carrot - diced
- 2 ribs celery sliced
- 1 green bell pepper - diced
- 15 oz canned fire roasted tomatoes - crushed
- 2 leaves bay
- 2 tbsp smoked paprika
- 1.5 tbsp caraway seeds
- 1 tbsp peppercorns
- 1 pinch sea salt
- 10 cups water or vegetable broth (low-sodium)
- 1 bunch fresh dill
- 2 tbsp parsley - roughly chopped
- 2-3 tsp olive oil or water
- 2 tbsp maple syrup (optional)
Instructions
- Heat up a large heavy bottom pot on medium flame. Add a drizzle of olive oil or a splash of water and sautee the onion with a pinch of sea salt for a couple of minutes.
- Stir in the carrot, celery and bell pepper together with the caraway seeds and sautee another 3 minutes or so.
- Stir in the fresh cabbage and cook 5 minutes until wilted.
- Add the smoked paprika, sauerkraut, tomatoes, bay leaves, 1/2 bunch of the dill and peppercorns. Cover with the water or vegetable broth and bring to a simmer. Cook for about 25 minutes until the cabbage is cooked to your liking.
- Taste and adjust seasonings with sea salt. The soup should be sour enough from the kraut but If you prefer more sweetness add the maple syrup at this point.
- Serve hot garnished with the remaining fresh dill and parsley.
Nutrition
Calories: 91kcal | Carbohydrates: 20g | Protein: 3g | Sodium: 499mg | Potassium: 475mg | Fiber: 7g | Sugar: 10g | Vitamin A: 2680IU | Vitamin C: 66.3mg | Calcium: 117mg | Iron: 2.6mg
Soups & Stews:
Cabbage White Bean Soup
Split Pea Soup
Green Bean Soup
The Best cabbage soup I’ve ever made. Used a little more sour Kraut than the recipe calls for and it turned out amazing. Also used more water to because I love lots of broth. Can’t wait to make it again. Thank you for the recipe.
Do you drain the saurkraut or use the juice too.. i would think it would be good with the juice?? Thanks!
You don’t need to drain it unless you want to. Personally I prefer it with the juice. Enjoy!