Tangy Cabbage Soup with Apple Cider Vinegar and Fresh Tarragon

Tangy Cabbage Soup with Apple Cider Vinegar and Fresh Tarragon

Shredded cabbage simmers in a bright, vinegar-sharpened broth finished with fresh tarragon.

Total 50 min Makes 6 servings Calories 118/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher, Kosher for passover

Allergens

Dairy

This light vegetable soup balances the sweetness of simmered cabbage and carrots with the sharp bite of apple cider vinegar, rounded out by anise-like fresh tarragon. It cooks in one pot and makes a satisfying starter or a light lunch alongside crusty bread. The vinegar is added at the end to keep its tang vivid rather than muted by prolonged cooking.

Ingredients

  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 small head green cabbage, shredded
  • 6 cups vegetable broth
  • 1 can diced tomatoes, with juices
  • 1 bay leaf bay leaf
  • 3 tablespoons apple cider vinegar
  • 1 teaspoon sugar
  • 2 tablespoons fresh tarragon, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper, freshly ground

Method

  1. Melt the butter with the olive oil in a 6-quart saucepan over medium heat.

  2. Add the onion, carrots, and celery, and cook, stirring occasionally, until softened, about 7 minutes.

  3. Stir in the garlic and cook until fragrant, about 1 minute.

  4. Add the shredded cabbage and stir to combine with the softened vegetables, cooking for 3 to 4 minutes until it begins to wilt.

  5. Pour in the vegetable broth and diced tomatoes with their juices, and add the bay leaf. Bring to a boil.

  6. Reduce heat to low, cover, and simmer until the cabbage is tender, about 20 minutes.

  7. Remove the bay leaf and stir in the apple cider vinegar and sugar.

  8. Season with salt and pepper, then stir in the fresh tarragon just before serving.

  9. Ladle the soup into bowls and serve hot.

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★ 4.4 (1)

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    Tangy Cabbage Soup with Apple Cider Vinegar and Fresh Tarragon

    This light vegetable soup balances the sweetness of simmered cabbage and carrots with the sharp bite of apple cider vinegar, rounded out by anise-like fresh tarragon. It cooks in one pot and makes a satisfying starter or a light lunch alongside crusty bread. The vinegar is added at the end to keep its tang vivid rather than muted by prolonged cooking.

    50 min 6 servings 118 cal

    Ingredients

    • 2 tablespoons unsalted butter
    • 1 tablespoon olive oil
    • 1 yellow onion, diced
    • 2 carrots, peeled and diced
    • 2 celery stalks, diced
    • 3 cloves garlic, minced
    • 1 small head green cabbage, shredded
    • 6 cups vegetable broth
    • 1 can diced tomatoes, with juices
    • 1 bay leaf bay leaf
    • 3 tablespoons apple cider vinegar
    • 1 teaspoon sugar
    • 2 tablespoons fresh tarragon, chopped
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper, freshly ground

    Method

    1. 1

      Melt the butter with the olive oil in a 6-quart saucepan over medium heat.

    2. 2

      Add the onion, carrots, and celery, and cook, stirring occasionally, until softened, about 7 minutes.

    3. 3

      Stir in the garlic and cook until fragrant, about 1 minute.

    4. 4

      Add the shredded cabbage and stir to combine with the softened vegetables, cooking for 3 to 4 minutes until it begins to wilt.

    5. 5

      Pour in the vegetable broth and diced tomatoes with their juices, and add the bay leaf. Bring to a boil.

    6. 6

      Reduce heat to low, cover, and simmer until the cabbage is tender, about 20 minutes.

    7. 7

      Remove the bay leaf and stir in the apple cider vinegar and sugar.

    8. 8

      Season with salt and pepper, then stir in the fresh tarragon just before serving.

    9. 9

      Ladle the soup into bowls and serve hot.