A delightful twist on the classic sweet and sour soup, packed with vibrant vegetables and tangy flavors.
Heat the olive oil in a large soup pot over medium heat.
Ensure the oil is hot enough to sauté the vegetables effectively.
Add the chopped onion, parsnips, carrots, and celery to the pot. Sauté until softened.
Stir frequently to prevent sticking and ensure even cooking.
Stir in the stewed tomatoes and water, bringing the mixture to a boil.
Break up the tomatoes with your spoon for a smoother texture.
Reduce the heat to low and simmer for 20 minutes.
Cover the pot partially to retain moisture while allowing some evaporation.
Add the cabbage and sauerkraut, stirring to combine.
Taste the soup and adjust the seasoning if needed.
Simmer for an additional 30 minutes, allowing the flavors to meld.
Stir occasionally to prevent the ingredients from sticking to the bottom.
Stir in the lemon juice, brown sugar, salt, pepper, and garlic powder. Adjust to taste.
Balance the sweet and sour flavors to your preference.
Serve the soup hot, garnished with fresh herbs if desired.
Pair with crusty bread for a complete meal.
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