This red cabbage soup recipe is sweet, sour, and super delicious. It’s loaded with red cabbage, carrots, onions and some everyday pantry staples. It’s a great hearty vegetable stew that’s packed with flavor, nutrients and color!
When I was younger, I would always order the sweet and sour red cabbage soup from Lenny’s which was our local Jewish deli in Clearwater.
It was unlike any soup I had growing up. It was chunky and hearty with a sweet and sour flavor. To me, it was the best soup in the world.
Fast forward to pregnancy and guess what? I still think it’s one of the best soups of all time!
I love how it’s so filling yet pretty healthy… minus the whole brown sugar part but, hey, that’s ok with me.
And although this is not an Irish recipe, I always crave it around St. Patricks Day. Maybe it’s because of the cabbage? I don’t really know.
But what I do know is that when it’s paired with my favorite beer cheese bread recipe, it’s a match made in heaven!
I toast up the salty, craggily, yeasty bread and smear it with the best salty butter I can find.
Then I dunk it in the soup and gobble it down.
And you know what else I love about this soup? The color!
It’s bright and vibrant and it just makes you feel like you’re doing something right!
So enough of me talking about it, let’s get to it. Shall we?!
Ingredients – What you need
- diced yellow onion
- olive oil
- diced carrots
- shredded red cabbage,
- can of diced tomatoes
- chicken stock (or vegetable stock)
- brown sugar
- red wine vinegar
- golden raisins
How to make Sweet and Sour Red Cabbage Soup
Making sweet and sour cabbage soup is souper easy – get it?!
First, begin by adding olive oil to a big soup pot and then add chopped yellow onion and a pinch of salt. Cook the onion down for a few minutes until it begins to caramelize.
Next, add the carrots and stir again – making sure to scrape up any leftover onion bits.
After that, it’s time to add the cabbage. Cook it down until it starts to turn bright purple.
Once it’s super vibrant, add the can of tomatoes and stir.
Next, add the stock, vinegar, brown sugar, salt and raisins and turn the heat down to a simmer.
Simmer the soup for at least 45 minutes to soften the cabbage and to develop as much flavor as possible.
What to pair it with
If I were making this for lunch, I’d pair it some of this beer cheese bread but I’d be sure to toast it and smear it with some salty butter.
Save this recipe for later
Red Cabbage Soup
- 1 medium yellow onion diced
- 2 tbsp olive oil
- 3 carrots skinned and diced
- 4 cups red cabbage shredded
- 1 14.5 oz can diced tomatoes
- 4 cups chicken stock or vegetable stock
- 1/2 cup brown sugar
- 1/2 cup red wine vinegar or apple cider vinegar
- 2 tsp salt
- 1/2 cup raisins
- Add onion, olive oil, and 1/4 tsp salt to a large soup pot and turn the heat to medium. Cook onions for about 10 minutes or until they’re beginning to caramelize.
- Next, add carrots and cook for 3 minutes - scraping up any bits the onion has left.
- Add shredded cabbage and another 1/4 tsp salt and cook for a few minutes or until it turns bright purple.
- Add in diced tomatoes, chicken stock, brown sugar, vinegar, remaining salt, and raisins and turn the heat down to medium-low.
- Simmer soup for 45 minutes. Season with more salt and pepper before serving if needed.