Sweet & Sour Cabbage Soup by Nava Atlas

1

SWEET & SOUR CABBAGE SOUP by Nava Atlas

Nava says:
This classic soup is so soothing on chilly days. I highly recommend the optional croutons—they absorb some of the broth, giving this soup an almost stew-like consistency.

Serves 6 to 8

2

INGREDIENTS:

1 tablespoon olive oil
1 large onion, quartered and thinly sliced
1 large or 2 medium carrots, sliced
32-ounce carton vegetable broth
5 cups coarsely shredded green cabbage
14.5-ounce can diced tomatoes
¼ cup dry red wine, optional
¼ cup lemon juice
¼ cup natural granulated sugar or agave syrup
2 teaspoons sweet paprika
½ teaspoon dried thyme
¼ cup chopped fresh parsley
Salt and freshly ground pepper to taste
Croutons for serving, optional

3

INSTRUCTIONS:

Heat the oil in a soup pot. Sauté the onion and carrots until golden. Add the remaining ingredients except for the parsley, salt, pepper, and optional croutons. Bring to a slow boil, then lower the heat, cover, and simmer gently for 20 to 25 minutes, or until the vegetables are tender but not overcooked.

4

Stir in the parsley and season with salt and pepper. If the soup is crowded, add water as needed, and adjust the seasonings as well as the sweet/sour balance. Serve at once with croutons, if desired.

Ingredients

Directions

1

SWEET & SOUR CABBAGE SOUP by Nava Atlas

Nava says:
This classic soup is so soothing on chilly days. I highly recommend the optional croutons—they absorb some of the broth, giving this soup an almost stew-like consistency.

Serves 6 to 8

2

INGREDIENTS:

1 tablespoon olive oil
1 large onion, quartered and thinly sliced
1 large or 2 medium carrots, sliced
32-ounce carton vegetable broth
5 cups coarsely shredded green cabbage
14.5-ounce can diced tomatoes
¼ cup dry red wine, optional
¼ cup lemon juice
¼ cup natural granulated sugar or agave syrup
2 teaspoons sweet paprika
½ teaspoon dried thyme
¼ cup chopped fresh parsley
Salt and freshly ground pepper to taste
Croutons for serving, optional

3

INSTRUCTIONS:

Heat the oil in a soup pot. Sauté the onion and carrots until golden. Add the remaining ingredients except for the parsley, salt, pepper, and optional croutons. Bring to a slow boil, then lower the heat, cover, and simmer gently for 20 to 25 minutes, or until the vegetables are tender but not overcooked.

4

Stir in the parsley and season with salt and pepper. If the soup is crowded, add water as needed, and adjust the seasonings as well as the sweet/sour balance. Serve at once with croutons, if desired.

Sweet & Sour Cabbage Soup by Nava Atlas
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