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A Basic Cabbage Soup Or Borscht

2 c. cabbage, finely shredded
1/2 c. onions, chopped
3 tbsp. parve margarine
1 lg. can cut beets
3 c. Kosher chicken broth (canned)*
2 tsp. caraway seeds
1 tsp. sugar
Salt & pepper to taste
3 tbsp. lemon juice


*But remove the fat first, place it in the refrigerator first to cool, so that it is easy. Cook cabbage about 10 minutes in boiling water. Cook onions a few minutes without browning. Drain beets. Add chicken broth to onions, and when it comes to a boil, add cabbage and water in which it cooked. Add chopped beets, margarine, beet juice, caraway seeds, salt and pepper; simmer for 10 minutes. Add lemon juice, and if you have an opened bottle of wine, add 1/4 cup for added flavor. This will yield about 6 servings. You can always add some other things like a small can of tomatoes, and/or grated carrots, if soup is too thin some potatoes will help.


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