Sweet-and-Sour Cabbage Soup
- SERVINGS: 4
There's nothing more comforting than a warming bowl of cabbage soup. Ours conjures up memories of beloved, slow-cooked Eastern European versions; yet it's quick to make.
- 1/4 pound sliced bacon, cut crosswise into thin strips
- 1 onion, chopped
- 2 carrots chopped
- 3 ribs celery, chopped
- 1 turnip, peeled and cut into 1/2-inch dice
- 1 1/2 teaspoons caraway seeds
- 1 1/2 pounds green cabbage (about 1/2 head), shredded (1 1/2 quarts)
- 7 cups canned low-sodium chicken broth or homemade stock
- 1 2/3 cups canned diced tomatoes with their juice (one 15-ounce can)
- 1 1/2 tablespoons brown sugar
- 1 1/2 teaspoons salt
- 1/2 teaspoon fresh-ground black pepper
- 1/4 cup cider vinegar
- 1/2 cup raisins
- 1/4 cup chopped fresh dill (optional)
- Sour cream, for serving (optional)
- In a large saucepan, cook the bacon over moderate heat until crisp. Remove the bacon with a slotted spoon and drain on paper towels. Pour off all but 1 tablespoon of the fat. Reduce the heat to moderately low. Add the onion, carrots, celery, and turnip and cook, stirring occasionally, until the vegetables start to soften, about 5 minutes.
- Stir in the caraway seeds, cabbage, and chicken broth and bring to a simmer. Reduce the heat and simmer, covered, until the cabbage wilts, about 5 minutes. Stir in the tomatoes, brown sugar, salt, pepper, vinegar, and raisins. Cover and simmer for 30 minutes.
- Stir the bacon and the dill, if using, into the soup. Serve the soup topped with a dollop of sour cream, if using.
When it comes to wine, no one does sweet-and-sour like the Germans. It's that dynamic balance between sugar and fruity acidity that makes their wines not only delicious, but a perfect match for this soup. A Pfalz Riesling Spätlese will have just the right weight and richness.