Cabbage Apple Soup
Description
A flavorful sweet-and-sour cabbage soup. Years ago a local restaurant served a cabbage apple soup that I've been trying to recreate. This is my best attempt, and possibly even better! For a vegetarian version, simply omit the bacon.
Ingredients
•
4 slices bacon, cut into 1 inch pieces
•
1 tablespoon olive oil
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1 yellow onion, chopped
•
3 cloves garlic, minced
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1 teaspoon caraway seeds
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1/2 apple, peeled and finely chopped
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5 cups vegetable broth
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1/2 cup apple cider
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1 head cabbage, cored and coarsely chopped
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2 tablespoons cider vinegar
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1/3 cup white sugar
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1 (12 ounce) loaf crusty bread
Directions
1
Place bacon pieces in a large pot and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels.
2
Drain fat from the pot and add olive oil, onion, garlic, and caraway seeds. Cook and stir until onion has softened and turned translucent, about 5 minutes.
3
Stir in chopped apple, vegetable broth, apple cider, cabbage, cider vinegar, and sugar. Bring soup to a boil and reduce heat to low. Simmer, partially covered, until cabbage is tender, 20 to 30 minutes.
4
Cut bread into large chunks and place them in the bottom of six soup bowls. Ladle the soup over the bread and serve.