Hungarian Sweet and Sour Cabbage Soup, an adaptation

Hungarian Sweet and Sour Cabbage Soup

3 medium-sized brown or sweet onions, sliced

1 tbsp olive oil

1 tsp sugar

2 cloves garlic, minced

4 stalks, celery, coarsely chopped

4 carrots, coarsely chopped

1 red bell pepper, coarsely chopped

~4 cups (one small head) green cabbage, coarsely chopped

1 cup white wine

~2 cups water
1 28-oz can San Marzano tomatoes with liquid, coarsely chopped 

1 to 2 tsps Better Than Bouillon Seasoned Vegetable Base

2 tbsps Hungarian sweet paprika

1 tsp smoked paprika

1 tsp dried dill

1 tsp caraway seeds

1/2 tsp ground allspice

1/2 tsp dried thyme

2 bay leaves

1/4 cup apple cider vinegar

1 tbsp blue agave nectar

Freshly ground black pepper to taste

1 package Gardein brand beefless tips or your favorite seitan or plant-based protein

In a large pot on medium heat, add olive oil and sliced onions.  Sprinkle sugar on top of onions.  Stir onions and allow them to caramelize.   This may take up to 20 minutes.  Be patient.

Once onions have caramelized, deglaze pot with the white wine.  Then, add the rest of the ingredients.  Simmer for 30 minutes.  Serve.