RUS:Russian Sweet and Sour Cabbage Soup
Source of Recipe
Prodigy Food Board
* Exported from MasterCook *
Russian Sweet and Sour Cabbage Soup
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Russian, Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon vegetable oil
2 medium onions -- halved and
-- sliced crosswise
3 medium carrots -- cut in 1/2-inch
-- slices
1 medium green cabbage - (about
-- 1-1/2 pounds)
2 garlic cloves -- minced
1 1/2 teaspoons sweet paprika
-- (preferably Hungarian)
4 cups chicken broth or bouillon
1 can whole peeled tomatoes
-- with liquid (14 1/2 oz)
2 cups water
1/2 cup golden raisins
or
1/2 cup dried cherries
or
1/2 cup dried cranberries
5 tablespoons lemon juice -- divided
3 tablespoons brown sugar
3 medium potatoes -- cut in 3/4-inch
-- chunks (1 pound)
1/4 cup crushed gingersnaps
-- (about 4 cookies)
1/4 cup chopped fresh dill
-- (if using dried dill
--start with 1 teaspoon)
1/2 teaspoon salt
black pepper --freshly ground
-- to taste
Heat oil in Dutch oven over medium heat. Add onions and carrots. Saute until softened, stirring, about 5 minutes.
Meanwhile, discard any spoiled outer leaves from cabbage. Quarter the head, core and slice cabbage into 1/4-inch strips. Add cabbage and garlic to onion mixture. Cover and cook just until softened, stirring occasionally, about 5 minutes. Add paprika and cook, stirring, 1 minute. Add broth, tomatoes and water. Bring to a boil, partially cover and simmer 20 minutes.
Meanwhile, squeeze lemon juice. Add raisins and 3 tablespoons of the juice to the soup. Stir in brown sugar and the potatoes. Bring soup to a boil, partially cover and simmer until the potatoes are tender, about 20 minutes. Stir in gingersnap crumbs (gingerbread cookies may be used), dill, the remaining lemon juice, salt and pepper. If necessary, adjust all seasonings, adjusting the sweet-sour balance by adding more lemon juice or sugar.
Serve hot with additional chopped dill sprinkled over each serving. Use fresh parsley along with dried dill weed if fresh dill is not available, and be cautious when substituting dried dill; it can be overpowering.
Cuisine:
"Russian"
Source:
"Prodigy Food and Wine Board"
S(Master-Cook format by):
"Judi Mae Phelps(Judimae)"
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