Simply Good Kitchen Polish Sweet and Sour Cabbage Soup


  • 1 cup Carrots, 1/2 inch dice
  • 1 cup Celery, 1/2 inch dice
  • 4 cups Cabbage, shredded
  • 1 cup Yellow onion, 1/2 inch dice
  • 2 teaspoons Garlic, fresh, minced
  • 3 cups Sauerkraut, do not drain or rinse
  • 6 cups Tomatoes, canned, diced
  • 3 cups Water
  • 1/4 cup Dill, fresh, chopped
  • 1/4 cup Apple Cider vinegar
  • 1/2 cup Brown sugar (light or dark)
  • 2 Tablespoons Frank’s Red Hot Sauce
  • Diamond Crystal Kosher Salt and Black Pepper,  to taste
  • 6 Tablespoons Vegetable oil


  1.   Preheat a 12-inch saute pan over high heat (425 to 450-degrees F).  Once the pan is hot,  add 4 Tablespoons of vegetable oil, add the diced carrots, celery and onions saute for 10 to 12 minutes, or until vegetables smell sweet and have turned slight golden in color.
  2.   Transfer the sauteed vegetables to a 8-quart stock pot.  Set aside.
  3.   Add remaing vegetable oil to the saute pan, shredded cabbage and minced garlic.  Saute until cabbage wilts and garlic is fragrant.  Transfer to 8-quart stock pot with sauteed vegetables.
  4.    Place 8-quart stock pot with vegetables over high heat.
  5.   Add the sauerkraut with its liquid, canned tomatoes, water, dill, apple cider vinegar, brown sugar and Frank’s Red Hot Sauce.  Stir.  Bring to a boil.  Once boiling lower the heat and simmer 20 minutes.  Taste to check seasoning.  Adding salt and pepper if needed, and vinegar and sugar to taste.