Cabbage Soup Recipe

By (Guest Post)

VEGETABLE BORTSH
From the kitchen of Anna

INGREDIENTS

1 head green cabbage 4-6 large carrots
2 large green peppers 1 medium-large yellow onion
1/3 cup chicken soup base 1-2 cans whole tomatoes
1 small can tomatoe paste (optional) 4 teaspoons dry dill (or use fresh chopped)
margarine/butter vinegar
water sour cream

METHOD

In a large soup pot put a small amount of margarine to melt. Shred cabbage in bite size pieces. Place in pot to cook. Sprinkle small amount of chicken soup base over cabbage. As the cabbage is cooking on medium heat, clean and shred the carrots add to cabbage on stove until it looks like coleslaw.

At this point you may want to add a touch of water to the mixture to create more steam.

As the carrots are cooking dice the onion and add to pot, then add the green pepper. Stir this around and add a bit more soup stock. Once this has cooked for about 5 minutes add the can/s of whole tomatoes (crush them first). Then add about 4 canfulls of water to the soup. (You want the soup to look like soup) If you find the soup is to thin add the tomato paste.

Let this cook for a few minutes, then add the vinegar. This is to taste so it is a personal preference. (I add about 1 tablespoon, sometimes more). Add the dill in the last 5 minutes of cooking.

Just before serving add the sour cream or let each person add it themselves in their bowl. This is optional.

Bon Appetite!

By

wallflower

Cabbage Soup
by Wendy Kennedy
1/2 lb ground beef (lean) (250 g)
1/4 cup finely chopped onions (50 ml)
1 cup beef broth (284 ml)
4 cups tomato juice (1 L)
1 cup water (250 ml)
3/4 tsp salt (3 ml)
1/4 tsp pepper (1 ml)
2 cloves garlic, mashed (.5 ml)
1/2 tsp granulated sugar (2 ml)
5 cups shredded cabbage (1.25 L)

Brown ground beef. Drain off fat. Put all ingredients in a large pot. Bring to a boil. Cover and simmer for 30 minutes. Makes about 8 cups.