Cheap but Good: Sweet and Sour Cabbage Soup

This soup is delicious, low fat/calorie, and full of vitamins! It reminds me of the sweet and sour cabbage soup I used to get at a Jewish Deli style restaurant (Ella's Deli in Madison, WI) when I was a kid, but without the meat. Actually, this recipe came from an attempt to recreate that taste. I use a 3 quart pot to make this.

Sweet and Sour Schi

Ingredients:

1/2 medium head cabbage (I used what was leftover after making Golubtsy)
1 small onion
1 medium carrot
1 T oil
2/3 of a 765 g can of peeled roma tomatoes packed in juice + juice from can
3 T balsamic vinegar
3 T sugar
water
bay leaf
sprinkling of caraway seeds
salt to taste

Method:

Warm the oil in a pot. When it shimmers, you're ready to sautee veggies. First add the onion, sliced thinly in semi-rings, and sprinkle some salt. When it is soft, add the carrot, peeled and diced, and sprinkle salt. While it's cooking you can cut the cabbage. Add the cabbage sliced into thin strips about a handful at a time. Sprinkle salt after each addition, and don't add the next handful until the one in the pot is soft. I do this because I have a small pot; if I put it all in at once, it would be too much. At this point, the salt has caused the vegetables to release their juices, and the veggies are stewing. When the cabbage starts to become soft and translucent, add tomatoes chopped and their juice. Add about a can and a half (using the can from the tomatoes) of water, the caraway and a bay leaf (basically, I add enough to fill the entire 3 quart pot). Bring to a boil and simmer until the cabbage is soft enough to your liking. Stir in the vinegar and the sugar. You can add more sugar if you want it sweeter, less if you like it more sour. Likewise with the vinegar; more if you like it more sour, less if you like it sweeter. Add salt to taste. Serve hot. You can serve it with sour cream (I prefer it without), a lemon wedge, or chopped herbs like parsley or dill. Приятного Аппетита!

Serving Suggestion and Notes: I think that this soup is filling enough that 1-2 bowls is a complete dinner. My boyfriend needs a couple of slices of bread with it. We had this last night for dinner with black (rye) bread. For dessert (and tea today) we had pancakes, the thick kind Russians call oladi. Americans will recognize them as silver-dollar pancakes. Было очень вкусно! You can also serve this with crusty bread or grilled cheese sandwiches.

***Cost Analysis***
Cabbage: 1 head = 1.30 euros. 1/2 = .65 euros
Carrot: 8 carrots = 1 euro. 1 carrot = .125 euro
Onion: ~100 onions = 5 euros. 1 onions = .025 euro
Oil: 500 mL = 5.67 euro. 1 T = 14.79 mL = .168 euro
Tomatoes: 1 can = .82 euro. 2/3 can = .547 euro
Balsamic vinegar: 1 bottle= 250 mL = 1.70 euro. 3 T = 44.36 mL = .302 euro.
Sugar: 1000 g = 1.80 euro. 2 T = 24 grams = .043 euro.
Water: 0 euro
Bay Leaf: ~50 leaves = 2 euro. 1 leaf = .04 euro
Salt: cost negligible

Number of Servings: 8 bowls

Total cost of recipe: 1.90 euro = $2.40 at today's currency exchange
Cost per Serving: .24 euro = $.30

Nutritional Info:
Calories per Serving (calculated using info at www.calorieking.com):70
Calories in Recipe: 559