Cabbage Soup

Instructions

1. 1

   Heat the olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and potatoes, and cook until the vegetables are tender, about 10 minutes.

   Tip: Use a large pot to prevent the soup from boiling over.

2. 2

   Add the cabbage, tomato paste, vegetable broth, salt, black pepper, thyme, rosemary, and bay leaves to the pot. Bring to a boil, then reduce the heat to low and simmer for 20 minutes.

   Tip: Let the soup simmer for at least 20 minutes to allow the flavors to meld together.

3. 3

   Add the apples and apple cider vinegar to the pot, and stir to combine. Simmer for an additional 10 minutes, or until the apples are tender.

   Tip: The acidity of the apple cider vinegar will help to balance the sweetness of the cabbage.

4. 4

   Use an immersion blender to puree the soup until smooth, or allow it to cool and puree it in a blender.

   Tip: Be careful when blending hot soup, as it may splash and burn your skin.

5. 5

   Taste and adjust the seasoning as needed. Serve hot, garnished with chopped fresh herbs if desired.

   Tip: You can also add a dollop of sour cream or a sprinkle of paprika on top for extra flavor and visual appeal.

6. 6

   Let the soup cool to room temperature, then refrigerate or freeze for later use.

   Tip: Cabbage soup freezes well, and can be stored for up to 3 months in the freezer.

7. 7

   Reheat the soup gently over low heat, adding more vegetable broth if needed to achieve the desired consistency.

   Tip: You can also reheat the soup in the microwave, but be careful not to overheat it.

8. 8

   Serve the soup hot, with a side of crusty bread or crackers if desired.

   Tip: Cabbage soup is a hearty and comforting meal that pairs well with a variety of side dishes.