Russian Sweet and Sour Cabbage Soup

Are you looking for a delicious soup recipe that the entire family will love?  This sweet and sour cabbage soup tastes like a tangy vegetable soup. My husband who is a lemon lover thought it was exceptional.

It is naturally gluten free, dairy free, nut free, and soy free- ideal for a group with diverse eating needs. It is also a perfect Passover soup. 

When I was growing up, my mother used to make a sweet and sour cabbage soup that filled our home with warmth and our bellies with sustenance. It was based on my grandmother Yudess's hearty recipe that she brought with her when she immigrated to the US from Russia in the late 1800's. Her soup was filling and delicious.

Not my vegan version- the meat version

Yudess's recipes depended on vegetables that could survive the long cold winters in Russia. These were usually root vegetables such as cabbage, potatoes, onions, and beets which were staples in every family. She also made beet borsht, potato soup, and onion mushroom soup.

My mother (Yudess's daughter) made her cabbage recipe with stew meat which made it heartier and fattier; I am making my recipe vegan which makes it much lighter and leaner.  My mother added raisins and some brown sugar. I am using the raisins but omitted the brown sugar. Instead I added a few dates to add to the sweetness.

I now make all of my soups in the Instant Pot because I LOVE MY INSTANT POT and in this case, it saves considerable time. WAIT- if you don't have an Instant Pot, you can still make this recipe. See  directions below for the regular stove top version too!

It's an uncomplicated recipe that is loaded with healthy fiber and nutrients. It's very light, yet satisfying and can be enjoyed during any season. As with all my recipes, it is naturally gluten free!

Author: Judee Algazi @ Gluten Free A-Z Blog

Prep Time: 20 minutes or 10 minutes with short cuts (see notes below) 

Instant Pot Cook Time: 1 minute (plus heat up time about 10 minutes)

Serves: 6 bowls

Ingredients: 

2 cups of diced onion 

2 medium shallots, peeled and diced

1 cup of sliced celery

1 cup shredded carrots

8 cups of shredded or chopped white cabbage

2 cloves of garlic, chopped

1 14 ounce can of organic diced tomatoes with juice (or 2 cups diced tomatoes+ 1/2 cup tomato juice)

1/2 cup of organic raisins (I used dark)

4 organic dates, chopped

1/2 cup of water

Juice of 1 fresh lemon (about 3/4 cup of lemon juice) 

5 cups of your favorite vegetable broth (I used Tabatchnicks)
add an additional cup of water making the stove top version

Directions for Instant Pot 

Soak raisins and dates in 1/2 cup of water in a small bowl. Set aside

In another small bowl, toss onion and shallots in 1 teaspoon of olive oil or omit the oil to make an oil-free soup. Add the mixture to the insert liner of the Instant Pot and press saute. Saute (stirring occasionally) for 5 minutes until onions start to become translucent.  

Add celery, carrots, cabbage, and garlic. Use more olive oil spray to coat the vegetables, toss and saute for about another 4 minutes stirring the entire time. Add diced tomatoes, the soaked raisins and dates with the water, lemon juice and the vegetable broth. 

Cancel saute, secure lid, close steam valve, an set to pressure cook for 1 minute. Release steam manually according to manufacturers directions after 4 minutes. Taste and decide if it needs salt and more lemon juice.

All soup tastes better after it sits for a while and the flavors have time to mingle.

Stove Top Directions: 

In a small bowl soak raisins and dates in 1/2 cup of water

In another small bowl, toss onion and shallots in 1 teaspoon of olive oil. 

In a wide Dutch oven type soup pot, sauté the onions and shallots for about 5 minutes in water or a little olive oil, stirring frequently. 

Add celery, carrots, cabbage, and garlic and sauté for about another 4 minutes stirring the entire time. Add diced tomatoes, the soaked raisins and dates with the water, lemon juice and the vegetable broth. 
Bring to a boil, and then reduce to a simmer.

 Cook covered for about 45 minutes until all vegetables are tender. Taste and decide if it needs salt and more lemon juice.All soup tastes better after it sits for a while and the flavors have time to mingle.

My Notes: 

1. The recipe calls for shredded cabbage. You can make your own or if you are really in a hurry, you can buy a 14 ounce bag of shredded cabbage (the bags they use for coleslaw). 

2. You can do the same with the carrots. The recipe calls for shredded carrots. You can buy a bag of matchstick cut carrots and use 1 cup.

3. I used Tabatchnick Vegetable Broth ( usually available in the Kosher sections)- Its good!

4. Use the juice of a real lemon not lemon juice from a bottle- it makes a difference

Which title do you like better? Mama's Sweet and Sour or Russian Sweet and Sour

Shared on Beth Fish Reads Weekend Cooking where anyone can share a food related post.

Also shared on Souper Sunday where anyone can share a soup, sammie, or salad recipe!