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Red Cabbage Borscht

Recipe Introduction


This recipe is an example of what you can do with fluids that have been reserved from other recipes. In this particular recipe, I had boiled a Red Cabbage in 2 Qts of water to produce an ink like liquid. My intention was to soften the cabbage leaves for cabbage rolls. I then kept the liquid from the recipe for later use (about 2 qts).
As I was left with a small interior of a red cabbage that had leaves too small to make cabbage rolls with, I shredded these leaves as my cabbage ingredients. My next reserved liquids came from a can of sliced beets, and a can of kidney beans. Both liquids were added to the cabbage liquid to make this borscht. All that was needed next were some flavour enhancers.





List of Ingredients



• 3.25 qts liquid from a boiled red cabbage
  
• liquid from a small can of red kidney beans
  
• liquid from a small can of sliced beets
  
• 1 tin Campbells Tomato Soup concentrate - Needed
  
• 1 tin Vegegtable Beef soup concentrate - Needed
  
• 1 Large potato - Needed
  
• Half a small red cabbage
  
• Onion salt - Needed
  
• 1 tin Campbells 'Ready to serve' Tomato soup
  






Instructions



1. Shred the cabbage and put into a large pot.
   
   
2. Add the cabbage liquid and other reserved liquids (beets, kidney bean liquids)
   
   
3. Peel and cube large potato
   
   
4. Add soup concentrates
   
   
5. Bring to a boil and then simmer until cabbage is soft
   
   
6. Add dash of onion salt to taste
   
   






Final Comments


The inspiration for using tomato soup in this recipe came from a Shecky Green community recipe for Cabbage Borscht. I substituted Red cabbage as this was what I got from the food bank. Besides, most of it went for cabbage rolls anyway. I should note that I used two different tomato soups only because this is what I had from the food bank, you might want to adjust this in your own recipe.