Ingredients
¼lbbacon,sliced, cut into crosswise into thin strips
1onion,chopped
2carrots,chopped
3ribs celery,chopped
1turnip,peeled and cut into ½-inch dice
1½tspcaraway seeds
1½lbsgreen cabbage,(about ½ head), shredded
7cupslow sodium chicken broth,canned, or homemade stock
1⅔cupdiced tomatoes with their juice,(1 15 oz can)
1½tbspbrown sugar
1½tspsalt
½tspfresh ground black pepper
¼cupcider vinegar
½cupraisins
¼cupfresh dill,chopped, optional
sour cream,for serving, optional
Preparation
In a large saucepan, cook the bacon over moderate heat until crisp. Remove the bacon with a slotted spoon and drain on paper towels. Pour off all but 1 tablespoon of the fat.
Reduce the heat to moderately low. Add the onion, carrots, celery, and turnip and cook, stirring occasionally, for about 5 minutes until the vegetables start to soften.
Stir in the caraway seeds, cabbage, and chicken broth and bring to a simmer. Reduce the heat and simmer, covered, for about 5 minutes until the cabbage wilts.
Stir in the tomatoes, brown sugar, salt, pepper, vinegar, and raisins. Cover and simmer for 30 minutes.
Stir the bacon and the dill, if using, into the soup.
Serve the soup topped with a dollop of sour cream, if using. Enjoy!
