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Vegetarian Sweet and Sour Cabbage Soup

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“Modified from the NY Times by, who adapted it from The National. I put my spin on it by using vegetable broth, and adjusting some of the measurements. If you have smoked salt, by all means sprinkle some over the soup when you serve it.”
1hr 50mins

Ingredients Nutrition


  1. Heat oil in a large pot over medium heat; add garlic and cook until soft.
  2. Add the onion and sauté until transluscent.
  3. Add 3 c vegetable broth, carrots, tomatoes and purée, tomato paste, ketchup, sugar and the bay leaf.
  4. Bring to a boil then reduce to a simmer and cook for 10 minutes.
  5. Crush the whole tomatoes and continue to simmer until carrots are tender (10 more minutes).
  6. Discard bay leaf and, using an immersion blender, blend until slightly chunky (this step is not necessary, texture is good).
  7. Add lemon juice and cabbage and remaining 3 cups vegetable broth (there will be a LOT of cabbage, but it will cook down).
  8. Again, bring to a boil, then reduce heat and simmer until the cabbage is done however you like it (1 hour for al dente,2 hours for soft, or anywhere in between).
  9. Add 3-6 cups water, until the soup reaches your desired consistency.
  10. Add the raisins 10 minutes before serving.
  11. Season with salt and pepper.
  12. Serve with sour cream.

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