Sweet & Sour Cabbage Soup
Smoky, sweet, sour, tart, loaded with cabbage (fresh or fermented), this traditional soup is a hearty, delicious winter staple.
Ingredients
- 2-4 tablespoons extra virgin olive oil or other neutral oil
- 2 cups Linguica sausage fully cooked, smoked pork sausages (Portuguese Linguica), skin removed and cut into 1/4-inch cubes
- 2 cups medium-large yellow onion peeled, cored, chopped (2 cups/12 ounces)
- 3 cloves minced garlic skinned, trimmed, minced
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- 1 bay leaf
- ½ teaspoons crumbed dried rosemary
- ½ teaspoon dried crumbed oregano
- ½ teaspoons crumbed thyme
- ½ teaspoon dried crumbled sage
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- 2 large carrots trimmed, peeled, ½-inch dice
- 2 large celery ribs trimmed, ½-inch slice
- 3-4 large new potatoes peeled, ¾-inch dice
- 4 cups 8 ounces trimmed, shredded cabbage
- ½ cup raisins or currants
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- ½ cup organic cider vinegar
- ¼ cup packed brown sugar
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- 6 cups chicken or vegetable stock and more to taste
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- sea salt to taste
- freshly ground black pepper to taste
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- sour cream for serving
Instructions
- In a large sauté pan, heat olive oil and brown the sausage on all sides.
- Push sausage to the side, add additional olive oil if necessary, and add onion and garlic. Sauté until translucent but not browned.
- Push all ingredients to the side and add cabbage.
- Sauté for a couple of minutes and then combine with other ingredients.
- Add bay leaf, rosemary, oregano, thyme, and sage. Stir to combine.
- Add carrots, celery, potatoes, cabbage, and raisins.
- Toss and sauté for several minutes to combine.
- Push all vegetables to the side.
- Add cider vinegar and reduce by half.
- Add brown sugar and whisk to melt and smooth. Combine with other ingredients in pan.
- Add stock and bring to a simmer.
- Season to taste with salt and pepper.
- Serve piping hot, with or without a drizzle of sour cream.
- Makes 2-3 quarts. Serves 4-6.