Heat your oil in a large heavy-bottomed Dutch oven over medium-high heat, and then add garlic, large onion, leek, carrot, and salt. Cook, stirring often until the vegetables start to brown, which will take about 5 minutes. Then, reduce the heat to medium-low and continue cooking the veggies, stirring occasionally, until they are very soft and caramelized. That will take about 13 to 15 minutes.
Note: As the veggies cook, add 1 to 3 tablespoons of water if necessary to prevent the veggies from browning too much before they soften entirely. Allow the liquid to evaporate in the last three or four minutes so that the veggies can fully brown.
Add the paprika, thyme, carraway and pepper and cook – stirring – until the spices are fragrant, 10 to 45 seconds.
Deglaze the large pot with lemon juice, stirring and cooking until the liquid is evaporated, which will take 10 to 30 seconds.
Step 4: Add Remaining IngredientsAdd the canned tomatoes, stock or broth, raw cabbage, and celery. Increase the heat to high, cover, and bring the soup to a simmer.
Once the soup comes to a simmer, tilt the lid to an askew position, reduce the heat to medium-low, and continue simmering gently. All the while, stirring occasionally until the cabbage is meltingly tender – 30 to 40 minutes.
Remove the pot from the heat and stir in the lemon zest and dill. Serve your cabbage soup drizzled with a little olive oil if desired.
