Sweet-and-Sour Cabbage Soup

Name: Sweet-and-Sour Cabbage Soup
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Cuisine: Eastern European
Ingredients: 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; 7 cups low-sodium chicken broth; 1 2/3 cups canned diced tomatoes with their juice; 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 fresh dill, chopped (optional); Sour cream, for serving (optional)

Recipe GLPR46c4aba0c3f7d1

Eastern European

Soup

60 min

419 cal

Servings: 4

Stovetop

SNAP eligible

A hearty Eastern European cabbage soup with a delightful balance of sweet and tangy flavors. Crispy bacon, tender vegetables, and aromatic caraway seeds combine with brown sugar and cider vinegar to create a comforting bowl filled with shredded green cabbage, carrots, celery, and chewy raisins in a savory chicken broth base. This warming soup is naturally gluten-free and pairs beautifully with a dollop of sour cream and fresh dill.

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Ingredients

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

7 cups low-sodium chicken broth

1 2/3 cups canned diced tomatoes with their juice

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 fresh dill, chopped (optional)

Sour cream, for serving (optional)

Directions

Cook the bacon strips in a large heavy pot over medium heat, stirring occasionally, until crispy and golden, about 5 to 7 minutes. Remove with a slotted spoon to a paper towel and set aside, leaving about 2 tablespoons of bacon fat in the pot.
Add the chopped onion, carrots, and celery to the pot with the bacon fat. Cook over medium heat, stirring frequently, until the vegetables begin to soften, about 5 minutes.
Stir in the diced turnip and caraway seeds. Cook for another 2 minutes, stirring to distribute the spices evenly.
Add the shredded green cabbage to the pot and stir well to combine. Cook for 3 minutes, stirring occasionally.
Pour in the chicken broth and add the diced tomatoes with their juice. Bring the mixture to a boil over medium-high heat.
Reduce the heat to medium-low and stir in the brown sugar, salt, black pepper, and cider vinegar. Return the cooked bacon to the pot.
Add the raisins and simmer gently, uncovered, for 20 to 25 minutes, or until all vegetables are tender and flavors have melded together. Stir occasionally.
Taste and adjust seasonings as needed. Ladle into serving bowls and top with fresh dill and a dollop of sour cream, if desired.

Comments

Grocery List Plus Editorial Staff4

Cabbage, carrots, onions, and bacon are everyday finds at any Charlotte grocer, and the rest of the pantry staples (broth, tomatoes, vinegar, brown sugar) hit hard. The only genuine speed bump is caraway seeds, which Food Lion and Harris Teeter stock but not every location, so count on hunting the spice aisle or a second stop. At roughly $8 to $10 for the whole pot, you're landing around $2 to $2.50 per serving—cheap and honest. The 60 minutes is real: bacon takes time to render, and the soup needs 30 to 35 minutes of actual simmering to soften the turnip and marry flavors; no hidden prep tricks here. This is a forgiving, hands-off weeknight dish that reheats beautifully and tastes better the next day, though the fresh dill and sour cream finish are best added at serving time for texture and brightness.