a little of each

A family's cookbook

Cabbage Paprikash Soup March 27, 2013

Filed under: Soups and Salads — alittlemoreofeach @ 8:41 pm
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When I used to eat meat – my general rule of the past ten or so years is to not eat things with four legs –  I loved the the tangy beef and cabbage soup served at TooJay’s Deli. I finally found something comparable in a cookbook called “Soup Makes the Meal,” and, even better, it doesn’t rely on beef for flavor (although, by all means, add some bite-sized pieces and use beef stock if you want).

I do have to brag for a second: this soup won the blue ribbon in Temple Beth El’s (Knoxville, Tennessee) annual soup and chili cookoff.  It really is that good.


1 Tbl olive oil

1 large onion, quartered and thinly sliced

4 cups cored and thinly sliced cabbage


2 cloves garlic, minced

1 Tbl sweet paprika

6 cups chicken or vegetable stock

½ cup canned chopped or crushed tomatoes

1 large carrot, peeled and grated

3 Tbl tomato paste

juice of 1 lemon

2-3 tsp sugar, to taste

black pepper, sour cream and chopped fresh parsley, to taste or to garnish


Heat the olive oil in a soup pot over medium heat. Add the onion and cook, stirring until translucent, 8 to 9 minutes. Add the cabbage, salt lightly and cook until all the cabbage is wilted, about 10 minutes more. Stir in the garlic and paprika and cook, stirring, for 1 minute. Add the stock, tomatoes, carrot and tomato paste and season again with salt. Bring to a boil, then reduce the heat to medium-low and simmer gently for 10 minutes. Add about half each of the lemon juice and sugar; simmer briefly, then taste, adding more sugar and lemon juice to get a mellow, but distinctly sweet-tart broth. Season with pepper. Serve piping hot with garnishes.


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