Hearty Cabbage Soup
|Vegetable oil/Olive oil||1 Teaspoon|
|Yellow onion||1 Small, finely chopped (About 1/2 Cup)|
|Garlic||4 Clove (20 gm), minced|
|Chicken stock/3 cups low-sodium chicken broth mixed with 3 cups water||6 Cup (96 tbs)|
|Cabbage||2 Pound, cored and shredded (7 Cups, Red Or Green)|
|Carrots||1 1⁄2 Cup (24 tbs), peeled, halved lengthwise, and thinly sliced (3 Medium Sized Pieces)|
|Chopped tomatoes with juice||1 1⁄2 Cup (24 tbs) (2 Medium Sized Pieces)|
|Tomato paste||2 Tablespoon|
|Snipped fresh dill/1 1/2 tablespoons dill weed||1⁄3 Cup (5.33 tbs)|
|Water||3 Cup (48 tbs)|
|Red wine vinegar||2 Tablespoon|
|Sugar||1 1⁄2 Teaspoon|
1 In a stockpot or 5-quart Dutch oven, heat the oil over low heat. Add the onion and garlic and cook, stirring constantly, for 2 minutes. Add 1/3 cup of the stock, cover, and cook for 5 minutes, stirring occasionally.
2 Stir in the cabbage, the remaining 5 2/3 cups stock, the carrots, tomatoes, tomato paste, dill, and water. Bring to a boil over moderate heat, adjust the heat so that the mixture simmers gently, cover, and cook for 35 minutes. Stir in the vinegar, sugar, and salt, cover, and simmer 5 minutes more.