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 (Optional)
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon caraway seeds
- ½ apple, peeled and finely chopped
- 5 cups vegetable broth
- ½ cup apple cider
- 1 head cabbage, cored and coarsely chopped
- 2 tablespoons cider vinegar
- ⅓ cup white sugar
- 1 (12 ounce) loaf crusty bread
Instructions
- 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.
- 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.
- 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.
- Cut bread into large chunks and place them in the bottom of six soup bowls. Ladle the soup over the bread and serve.
Prep Time: 25 mins
Cook Time: 35 mins
Total Time: 1 hr
Servings: 6