Ingredients
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2 teaspoons olive oil
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1 medium red onion, diced
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3 garlic cloves, minced (1 1/2 tsp)
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1 tablespoon caraway seed
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2 tablespoons sweet paprika
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1 (14 ounce) can diced tomatoes with juice
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1 cup tomato puree
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3 cups cold water or 3 cups vegetable stock
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2 tablespoons cider vinegar
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4 cups green cabbage, shredded
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1 tablespoon honey
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salt
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pepper
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2 tablespoons smoked paprika
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2 teaspoons lemons, zest
Instructions
- Heat the olive oil in a soup pot over medium heat.
- Add the onion, garlic, and caraway seeds, and saute, stirring frequently, until the onion is translucent.
- Stir in the paprika, and cook for 1 minute while stirring continuously.
- Add the diced tomatoes (with juice), tomato puree, cold water, and vinegar. Bring the soup to a simmer,.
- Simmer for 5 minutes.
- Add the cabbage and lemon zest; continue to simmer uncovered for 30 minutes, until the cabbage is tender.
- Add the honey.
- Season the soup with the salt and pepper and the optional smoked paprika.