A quick and cozy soup is what’s for dinner.
Comfort food doesn’t have to mean simmering a pot on the stove for hours.
Sometimes a warm, hearty bowl of soup is only 30 minutes and a handful of economical ingredients away.
Greg DuPree
Stirring in vinegar at the end of cooking adds brightness, and a dollop of sour cream adds richness.
Serve a bowl of this soup with fresh, crusty bread on the side for dunking.
This recipe was developed by Marianne Williams.
Add cabbage and onion.
Cook, stirring occasionally, until starting to wilt and brown in spots, 8 to 10 minutes.
Remove soup from heat and add vinegar:
Remove pot from heat.
Stir in vinegar and remaining 1 teaspoon of salt.
Add sour cream and garnish with dill:
Stir in sour cream.
We recommend you eat any leftover soup that has been frozen within three months for the best results.
Fiber can help you feel fuller, as well as improve digestion and gut health.
Cabbage is also lauded for being low in calories.
Green cabbage is best for soup, as it holds its color and texture nicely.
Red cabbage will turn brown when cooked and not be as attractive.
2,000 calories a day is used for general nutrition advice.
