Russian - Sweet + Sour Cabbage Soup
Source of Recipe
mastercook
Russian - Sweet + Sour Cabbage Soup
Recipe By :
1 tablespoon vegetable oil
2 medium sliced onions, and cut in halves
3 medium sliced carrots, cut in 1/2 inch
1 1/2 pounds green cabbage - (1 medium)
2 freshly minced garlic cloves
1 1/2 teaspoons ground sweet paprika,
...(preferably Hungarian)
4 cups chicken broth or bouillon
1, 14 1/2 ounce can whole peeled tomatoes, undrained
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, peeled and cut in 3/4 pieces
...(about 1 pound)
1/4 cup crushed gingersnaps, (about 4 cookies)
start with scant 1 teaspoon dried dill
...or 1/4 cup freshly chopped
1/2 teaspoon salt
ground black pepper 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, 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.
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