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    Home > Soup, Stews, Chilis > Sweet and Sour Cabbage Potato Soup

    Sweet and Sour Cabbage Potato Soup

    Published: Oct 8, 2009 · Modified: May 20, 2022 by Lea Ann Brown · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Cabbage soup with potatoes.

    This is a super healthy recipe for cabbage potato soup. Loaded with vegetables, unique with sauerkraut, and made sweet with raisins, and honey.  A sweet and sour cabbage, tomato, vegetable, potato soup.  And don’t you dare forget to finish this beautiful entree soup with a dollop of sour cream. Hearty and flavor packed.

    A bowl of cabbage stew with potatoes and vegetables.

    The Best Soup Cookbook You Can Buy

    Before we get to this cabbage potato soup, as I mentioned in a previous post, I own a super-duper-super-secret soup-cookbook that I’m about to share with you.  It contains a  fabulous collection of unique cuisine built around traditional country ingredients like farm fresh chicken, wild mushrooms, greens, dried beans and even summer berries.

    The book offers a “season of soups” featuring some of the best and unique recipes I’ve ever found using seasonal produce.  You’ll also find a basket of breads and salad tossing wisdom that’s very distinctive.

    The author is an award winning children’s book writer and author of other cookbooks.  I think that’s what makes this cookbook so unique, she’s an accomplished writer.  Printed in August of 1992, I think she was a blogger long before blogging existed.  Each recipe begins with a detailed story about the people who influenced the recipe, a story about serving and sharing the meal with friends, and what weather conditions or town events occured to influence the meal.   A menu example:

    Dinner For Billy After He drove Through The Snow To Get Here

    • Salad of Sliced Tomatoes, Avocados and Red Onions on a Bed of Greens with Creamy Mexican Vinaigrette
    • Chicken and Cheese Soup with Green Chilis
    • Spanish Rice
    • Orange Pound Cake
    • Coffee or Hot Chocolate with Cinnamon Sticks

    Ahead of her time, she preaches to us to use fresh and locally grown ingredients, ALWAYS makes her own stock, and even goes so far to use spring water as opposed to tap water to do so. She dedicates one whole chapter to perfecting stocks.

    I love, love, love this cookbook.  The name of it is Dairy Hollow House Soup and Bread,  A Country Inn Cookbook and the author is Crescent Dragonwagon. I’ve included an Amazon Link if you’re interested in purchasing the book. I participate in the Amazon affiliate program. I receive a small commission at no extra charge to you.

    Warning, recipes found in this book aren’t your simple “open a can, thow in some spices, toss in some stew meat and in 10 minutes you’ve got  piping hot soup”  This is back to basics. Most recipes are at least 30 minutes of chopping and dicing fresh vegetables followed by long flavor enhancing simmer times.

    You can click on the link and it will take you to the Amazon. I’m an Amazon Affiliate and if you purchase the book, I will receive a small commission, at no extra charge to you.

    The first recipe I have chosen to share from this soup cookbook is this Cabbage Potato Soup. 

    It’s by far, not the most interesting selection in the book, but I’ve been eating very rich fattening foods over the last week, and with no exercise.  So I needed something lean and healthy.  Something brothy, and comforting,  a slavic soul food sounded like just the right thing.  It’s intriguing sweet-sourness comes from cider vinegar, sauerkraut, raisins, prunes and honey.

    In the book, the recipe is described as a Russian Cabbage Soup (Shchi).

    If the prunes already haven’t, don’t let the lengthy list of ingredients scare you off.  I spent about 30 minutes with prep time and then you just let it simmer on the stove for an hour.  Pretty darn easy.

    Ingredients To Make This Cabbage Stew Recipe

    Ingredients to make healthy cabbage stew.
    • Sauerkraut. Your favorite brand. Canned or jarred.
    • Green Cabbage
    • Raisins: Both dark and golden raisins.
    • Prunes: Dried
    • Onions
    • Carrots
    • Turnip
    • Parsnip
    • Tomatoes

    Sautee all of the fresh chopped vegetables.

    Cooking vegetables in a large fry pan to make cabbage stew.

    Spoon the soup over the potatoes

    Recipe for Cabbage Potato Soup

    Cabbage stew with potatoes topped with a dollop of sour cream.

    I hope you give this Cabbage potato soup recipe a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating.

    Your feedback is valuable to me for developing future recipes. And if you have a favorite cabbage soup or cabbage stew recipe, or Russian soup recipe, let me know, I’d love to give it a try.

    Enjoy the unique flavors of this soup. Besides being absolutely delicious, this is a very healthy cabbage soup recipe.

    More Healthy Vegetable Soup Recipes

    • Sweet Corn Soup with Roasted Corn Guacamole, Summer fresh Sweet Corn Soup recipe with Roasted Corn Guacamole. Flavors reminiscent of corn chowder, but with a lighter texture.
    • Lemony Potato Soup with Mayocoba Beans, A thick, hearty, delicious and healthy bowl of soup, and a recipe large enough to feed a hungry crowd. Perfect for a cozy Winter Sunday family dinner.
    • Vegetarian Tortilla Soup with Mushrooms, Rich in both flavor and color, this is a can’t stop slurping this tortilla soup that gets a kick from Chipotle pepper and earthy with mushrooms and goat cheese. 

    And don’t miss my Soup Category. You’ll find lots of great recipes including the most popular on my site for Anthony Bourdain’s New Mexico Style Beef Chuck Chili.

    A bowl of cabbage stew with potatoes and vegetables.

    Sweet and Sour Cabbage Potato Soup

    A unique hearty soup, packed full of flavor. Joseph Saltzman’s Shchi. Russian Cabbage Soup, a family friend inspired recipe
    5 from 3 votes
    Print Pin Rate
    Course: Soup, Stews and Chilis
    Cuisine: Russian
    Prep Time: 15 minutes
    Cook Time: 1 hour 10 minutes
    Total Time: 1 hour 25 minutes
    Servings: 8
    Calories: 329kcal
    Author: Lea Ann Brown

    Ingredients

    • 3 Tablesoon Butter
    • 1 large Onion diced
    • 1 large Carrot scrubbed and chopped
    • 1 large Parsnip scrubbed and chopped
    • 1 medium turnip scrubbed and chopped
    • 1 1/2 Quarts Chicken Broth
    • 1 1/2 Cups Green Cabbage cut into ribbons
    • 1 1/2 Cups sauerkraut well drained do not use canned, use bottled in the refrigerated section
    • 15 ounce Can Whole Tomatoes buzzed in a food processor, or mashed to chunks
    • 3 Cloves Garlic pressed
    • 1/4 Cup Dark Raisins
    • 1/4 Cup Golden Raisins
    • 10 Pitted Prunes diced
    • 2 Tablespoon Honey or more to taste
    • 2 Tablespoons Cider Vinegar
    • 1 Bay Leaf
    • Salt and freshly ground pepper to taste
    • 6 – 8 small Red-Skinned potatoes
    • Sour Cream for garnish
    Prevent your screen from going dark

    Instructions

    • In a 10 inch skillet add the butter over medium heat. Add onion and sautee until soft, about 3 – 4 minutes. Add carrot, turnip and parsnip. Continue cooking until vegetables are soft, about 4 minutes. Transfer the vegetables to a large soup pot and add all remaining ingredients except potatoes and sour cream.
    • Bring to a boil, turn down heat to low and let simmer, covered, about 1 hour. Or until fruit has almost disintegrated into broth. Taste for seasoning and adjust. The soup should be decidedly sweet and sour. Adjust with honey and vinegar.
    • Towards end of simmering, boil potatoes until tender.
    • To serve, scoop a small amount of potatoes into soup bowl, ladle soup on top and add a dollop of sour cream. Serve with a chunk of crusty bread and you’re good to go.

    Nutrition

    Calories: 329kcal | Carbohydrates: 76g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 730mg | Potassium: 1847mg | Fiber: 9g | Sugar: 19g | Vitamin A: 1660IU | Vitamin C: 52mg | Calcium: 76mg | Iron: 3mg
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

    Cabbage Potato Soup …It’s What’s For Dinner.

    More Soup Stew and Chili Recipes

    • Spicy Tomato Soup From Canned Tomatoes
    • Easy Creamy Sausage Potato Soup
    • Sherried Black Bean And Ham Soup
    • Easy Turkey Lentil Soup with Barley

    Reader Interactions

    Comments

    1. Doris L Pogoda says

      January 23, 2023 at 12:19 pm

      5 stars
      Made this soup.We love it. Easy to make and the taste is so very good. It is easy on our tummys too !!
      In fact its only been 2 days , and i am making it again!!

      Reply
    2. Holly says

      March 06, 2019 at 8:50 am

      I could use something warm and hearty like this soup today!

      Reply
    3. Dee @ Red Dirt Ramblings says

      May 20, 2010 at 2:05 am

      My husband and I stayed at their in on the last weekend before they turned it into a writer’s getaway. I didn’t meet her, but talked a long time to her husband. He later was killed in a bike/car accident. It made me so sad. The cookbook is wonderful. I have it.~~Dee

      Reply
    4. Olga says

      October 13, 2009 at 3:47 pm

      I must chime in and tell you that growing up in Russia I ate countless bowls of shchi, but we never ever put raisins and prunes in it…must be someone else’s spin on the recipe.

      But that’s what is great about cooking: you can let your own creativity shine!

      Btw, the sauce you made for enchiladas looks DIVINE! I’m making some beef enchiladas today, but using store-bought sauce.

      Reply
      • leaannbrown says

        October 13, 2009 at 9:00 pm

        I’m really glad you left a comment, as I wouldn’t have the slightest idea what is really authentic with this soup. The author’s comment was that it was a friend of the family’s recipe who was a Russian Immigrant. Is the rest of the recipe pretty accurate? All I know is that it was good!!!!!

        Some of that store bought enchilada sauce is pretty darn good.

        Thanks for stopping by

        Reply
    5. Karen says

      October 13, 2009 at 3:36 am

      Oooo, right up my alley! A recipe I can’t pronounce. 😀 And the flavor combination is so intriguing. Love it, gonna have to try it!

      Reply
      • leaannbrown says

        October 13, 2009 at 4:43 pm

        This soup is really very good. I really think the sour cream is a must here. Just creams it up and brings everything together.

        Reply
    6. DebinHawaii says

      October 12, 2009 at 6:46 am

      I have her Passionate Vegetarian book and now I think I may have to buy the soup book–it sounds charming and the soup looks great.

      Reply
    7. Rebecca says

      October 10, 2009 at 1:11 pm

      Wow! My mother-in-law makes a version of shchi that has lots of fresh sorrel in it. Yum! Good luck with the flan!

      Reply
      • leaannbrown says

        October 10, 2009 at 5:35 pm

        Oh yes, sorrel would be wonderful. I’m adding it to the recipe. Thanks for the suggestion and stopping by my blog

        Reply
    8. Natashya says

      October 09, 2009 at 5:52 pm

      I have another one of her books, I should check this one out – sounds right up my alley.
      What a fascinating soup – I have never had anything like it!

      Reply
      • leaannbrown says

        October 09, 2009 at 7:05 pm

        I have one other cookbook of hers also. A much smaller book. I’ll have to dig it out and look through it again. I don’t use it as much as this soup book.

        Reply
    9. Chris says

      October 09, 2009 at 9:27 pm

      “Most recipes are at least 30 minutes of chopping and dicing fresh vegetables”

      So, perhaps soups aren’t any more healthy to eat than a bacon double cheeseburger after all, you just work off the extra calories while making it (ha ha ha)

      The purple potatoes were interesting looking!

      Reply
      • leaannbrown says

        October 09, 2009 at 10:16 pm

        Good, I’ll eat more bacon double cheeseburgers! 🙂

        Reply
    10. Lorraine @NotQuiteNigella says

      October 09, 2009 at 7:56 am

      This looks absolutely delicious! I’m sure my husband would love this too with nice some crusty bread 🙂

      Reply
      • leaannbrown says

        October 09, 2009 at 12:03 pm

        I served it with a nice crusty bread. It was delicious.

        Reply
    11. Palidor says

      October 08, 2009 at 10:46 pm

      How neat! I’ve never seen a soup with raisins and prunes. What a very hearty soup and a great way to get fibre too. 😉

      Reply
      • leaannbrown says

        October 08, 2009 at 10:49 pm

        Never thought about the fiber part! Now I feel really healthy!

        Reply
    12. Cookin' Canuck says

      October 09, 2009 at 2:24 am

      Crescent Dragonwagon – what a name! This looks like such a hearty soup.

      Reply
    13. Donna says

      October 08, 2009 at 9:21 pm

      Lovely story!! I must say your pictures are fabulous and this soup looks so delicious!!

      Reply
      • leaannbrown says

        October 08, 2009 at 10:23 pm

        Hey thanks so much. Appreciate your stop by my blog. This soup is good, that big dollop of sour cream really makes it yummy

        Reply
    14. Joanne says

      October 08, 2009 at 11:08 am

      Thanks so much for stopping by and commenting on my blog! It looks like you’ve got some great food on here. Soups are ideal for when you feel kind of overly stuffed. I love the looks of those blue potatoes, as well as all of the dried fruit that is in this. I don’t think I’ve ever seen a soup with the latter ingredients.

      Reply
      • leaannbrown says

        October 08, 2009 at 12:43 pm

        Thanks for stopping by my blog. The soup sounds odd, but really is quite elegant tasting. The Sour Cream really brings it all together.

        Reply
    15. buffalo dick says

      October 08, 2009 at 2:11 pm

      Everybody is making something from cabbage this week!

      Reply
      • leaannbrown says

        October 08, 2009 at 2:16 pm

        It must be a “cabbage kind of week!” Are we all confused and think it’s March? 🙂

        Reply
    16. Vanessa says

      October 08, 2009 at 6:42 am

      Sounds yummy! I love cabbage and I love potatoes, put them in a soup and you’ve won me over!

      Reply
      • leaannbrown says

        October 08, 2009 at 12:45 pm

        Vanessa, this really is delicious. A mild combination of sweet and sour.

        Reply
    17. Bob says

      October 08, 2009 at 5:58 am

      Interesting. I wonder if I could convince my girlfriend to try that soup…

      Reply
      • leaannbrown says

        October 08, 2009 at 12:47 pm

        If there’s a couple of ingredients that you think would scare her off, I’m sure you could omit and still have a delicious soup. (just not the vinegar, honey or sr. cream)

        Reply
    18. My Year on the Grill says

      October 08, 2009 at 4:13 am

      That is my kind of cookbook. I am spoiled from blogging. I want a great recipe, AND a story.

      BTWm great story and recipe nice post

      Reply
      • leaannbrown says

        October 08, 2009 at 12:48 pm

        The cookbook is full of short interesting stories. Love this book. Just wait, there is are a lot more samplings from this book on their way.

        Reply
    19. Wandering Coyote says

      October 08, 2009 at 3:59 am

      While the title doesn’t ring a bell, the cover certainly does. I’ve seen this somewhere before but cannot recall where…Hm…I’ll probably think of it as I’m falling asleep or something. It looks like a great book to have around!

      Reply
      • leaannbrown says

        October 08, 2009 at 12:49 pm

        It is a great book. I’ve not even tried a lot of the breads. I will be doing so for my blog however

        Reply
    20. burpexcuzme says

      October 08, 2009 at 3:17 am

      prunes and raisins in soup?!! WOW!!! That is one amazing bowl of deliciousness! amazing!

      Reply

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    I'm Lea Ann, Welcome to my Colorado kitchen. I'm a Culinary School Grad with a passion to inspire you to cook as often as you can. Here you'll find Wild West Colorado inspired recipes along some Southwestern and Mexican food favorites. I also share some special recipes from school along pro cooking tips. If you're an adventurous cook looking to spice up your meal plans, you'll find plenty of reliable, approachable, easy to follow recipes.

    More about me →

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