Sweet and Tangy Cabbage Soup
Description
Balancing the sweetness of brown sugar with the tanginess of vinegar, this red cabbage soup will please kids and adults alike.
Ingredients
•
2 tablespoons vegetable oil
•
3 cups chopped red cabbage
•
1 1/2 cups chopped celery
•
1 cup chopped onion
•
3 cloves garlic, crushed
•
5 cups water
•
1 cube vegetable bouillon
•
1 (14 ounce) can diced tomatoes
•
1 (6 ounce) can tomato paste
•
2 tablespoons white vinegar
•
1/4 cup brown sugar, or to taste
•
1/2 teaspoon paprika
•
1/2 teaspoon cayenne powder, or to taste
•
1/4 teaspoon dried rosemary
•
1/4 teaspoon dried thyme
•
1 pinch salt and ground black pepper
Directions
1
Heat oil in a large saucepan over medium heat. Stir in cabbage, celery, onion, and garlic. Cook until onion is translucent, about 5 minutes. Stir in water and vegetable bouillon. Add diced tomatoes, tomato paste, and vinegar. Continue stirring, slowly adding sugar until broth reaches the desired sweetness.
2
Season soup with paprika, cayenne, rosemary, thyme, salt, and pepper. Bring to a boil; reduce heat and simmer until vegetables are tender, 40 minutes to 1 hour.