As you might have guessed from the headline, I’m going to try to post a soup recipe every week. We’ll see how that goes. But if I am to hold the throne of “Le Roi de Potage,” awarded me in Paris a few years back (another story for another time), it’s time to step up.
They say it never rains in southern California, but that’s not quite true. This evening was one of those rare and welcomed occasions, and soup is the ideal antidote for a dark and stormy night. As I trawled the Internets, looking for something to suit my fancy, I unearthed a couple of Sweet and Sour Cabbage Soup recipes, which I melded to make this one. The first was modified from the NY Times by ofallytasty.com, who adapted it from The National. The second came from cookforyourlife.org, who wisely noted that the pimentón helps to make up for the smokiness that ham would ordinarily bring to this soup in its non-vegan state. Alternatively (or even better, additionally), you could finish it with a tiny pinch of smoked salt (I heartily recommend Hepp’s 7-Fire Smoked Sea Salt — it’s not cheap, but a little goes quite some distance, and it’s sooooo good). Some of the recipes I read called for an immersion blender to purée a portion of the soup, but I found it unnecessary. Dealer’s choice.
Idiot me, I didn’t measure how much the recipe made, but it will easily serve 10-12 as an opener and 6 as a main, especially if augmented with a baguette.
2 tablespoons / 30ml neutral oil
2 large yellow onions, diced
2 teaspoons / 4g caraway seeds
2 bay leaves
1 large can (28-ounce / 793g) diced tomatoes — fire-roasted if you can get them
1 fairly large cabbage, cored and shredded (approximately 2.5 lbs / 1.1 kg)
8 cups / 1.8 liters vegetable stock or water
4 tablespoons / 50g brown sugar
2-3 teaspoons / 4-6g smoked paprika (pimentón de la Vera is preferred if you can get it)
Salt and pepper to taste
3-4 tablespoons (45-60ml) fresh lemon juice or vinegar (apple cider vinegar is what I used, but white wine vinegar would be fine)
Pinch of smoked salt for finishing, optional
Sour cream or vegan sour cream substitute, if desired, for garnish
Baguettes or rolls to serve alongside, optional
1. Heat oil in a Dutch oven or other heavy-bottomed pot over medium-high heat. Add onions and cook until translucent, 5-7 minutes. Stir in the caraway seeds and cook for 1 more minute.
2. Add the diced tomatoes (along with their juice), the stock (or water), and the bay leaves. Cook for about 10 minutes or so, to warm the liquid.
3. Add the shredded cabbage, brown sugar, smoked paprika, salt, and pepper. Bring to a boil, then simmer, covered, for at least 1 hour (but two is better, especially if you want your cabbage a little less crunchy).
4. Stir in vinegar or lemon juice right before serving (start with 2 tbsp. stir, and add more to taste), then cook for about 1-2 minutes to allow flavours to blend; serve with a baguette. If desired, sour cream or vegan sour cream substitute may be dolloped on top, and a tiny(!) pinch of smoked salt may be added per portion for finishing.
NOTE: When reheating, add a small amount of your acid (lemon or vinegar) to refresh taste.