Sweet and Sour Cabbage Soup

This simple-to-make sweet and sour cabbage soup will become a wintertime staple because to its abundance of savory, sweet, and sour taste. Additionally, the vegetarian meal freezes wonderfully.

Ingredients :

• Olive oil, two tablespoons

• 1 sliced medium yellow onion

• 2 chopped garlic cloves

• Tomato paste, two tablespoons

• 1 teaspoon paprika sweet

• 1 medium head of thinly sliced green cabbage, about 2 pounds, with the core removed.

• 3 medium carrots, peeled, and cut into pieces measuring 1/2 inch

• Bay leaf, one

• Low-sodium vegetable broth in 8 cups

• 28 ounces of crushed tomatoes in one can

• A quarter cup of apple cider vinegar

• Brown sugar, 2 tablespoons

• Lemon juice, two tablespoons

• To taste, add salt and pepper.

• 14 cup finely minced fresh parsley

STEPS :

     1. Sauté the onion, garlic, tomato paste, and paprika :

Over medium heat, warm the oil in a sizable, heavy-bottomed saucepan (between 4 and 5 quarts). The onion should be added and cooked for three minutes, or until it starts to soften. Stir in the paprika, tomato paste, and garlic. one more minute of cooking.

     2. Add the soup ingredients :

Put the bay leaf, cabbage, and carrots in the pot. Over the cabbage, pour the broth, smashed tomatoes, vinegar, and brown sugar. To blend, stir.

Reduce the heat to a simmer after getting to a boil. For 25 to 30 minutes, with the lid on, simmer the cabbage until it is thoroughly cooked and soft.

     3. Finish and serve :

Add the lemon juice after seasoning to taste with salt and pepper. If necessary, increase the seasoning or sugar.

Sprinkle freshly ground pepper and fresh parsley on top before serving.

Any leftovers can be kept in the refrigerator for up to five days in an airtight container.

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