This recipe comes from The National in Manhattan. It is my favorite winter soup – a sweet and sour cabbage soup – a very traditional Jewish recipe. This is the vegan version, but you can add a piece of brisket or chuck roast and turn it into a meaty winter meal if you wish.
Ingredients:
2 tablespoons olive oil 2 tablespoons minced garlic 1 cup minced or grated onion 6 cups water, divided, plus more to make desired consistency 1 cup peeled thinly sliced carrots 1 (28-ounce can) plum tomatoes in purée 1 cup tomato paste 1/2 cup tomato ketchup 1/2 cup dark brown sugar 1 bay leaf 1/2 cup lemon juice 3 pounds cabbage (tough outer leaves, core and ribs removed), sliced into 1/4-inch-wide ribbons. 1/2 cup golden raisins Fresh ground (preferably medium grind) black pepper
Preparation:
In a 6-quart pot over medium-low heat, heat olive oil and add garlic. Cover and cook until garlic is tender but not browned, about 2 minutes. Add onion, and sauté until translucent. Add 3 cups water, carrots, tomatoes and purée, tomato paste, ketchup, brown sugar and bay leaf. Simmer at a lively bubble for 10 minutes, then crush whole tomatoes with potato masher or fork. Continue to simmer until carrots are tender, about 10 minutes. Discard bay leaf.
Using an immersion blender, or working in batches with a stand blender, process mixture until it is coarse, but not puréed. Return sauce to pot and add lemon juice, cabbage ribbons and remaining 3 cups water. Place over medium-high heat and cook at a lively simmer until cabbage is cooked to taste, from al dente to meltingly soft, 1 to 2 hours. Add 3 to 6 cups water to thin to desired consistency. Ten minutes before serving, stir in raisins and a few twists of black pepper.