Pops and I had such a great time making soup on the first day of his visit, we decided to put together another pot on Sunday!
This is based on an old Russian peasant recipe. My great grandmother Rose taught him how to make this soup, and he used to make it a lot when I was a little kid.
I got really into Amelia Bedelia books at some point and decided that instead of cabbage soup, we should call this Raisin Soup.
- half a medium-sized head of cabbage, chopped
- 1 large onion, chopped
- 2 28 oz cans of tomatoes
- lemon juice, to taste
- brown sugar, to taste, start with 1/2 c and go from there
- 1 c each white and dark raisins
- 2 potatoes, chunked
- black or white pepper, to taste
Put the cabbage and onions into the pot with enough water to cover. Bring that to a boil.
Add the tomatoes, and bring it back to a boil. Now comes what my pops calls “the tricky part: the sweet and sour seasoning.” He says he starts with the sugar, adding enough so that the broth tastes sweet. Then he adds the lemon, tasting it until you get a nice balance of sweet and sour.
Once your broth is seasoned, add the raisins. The raisins are going to make the broth a little sweeter, so you might need a bit more lemon to balance that out. Just keep tasting and adjusting. When you have it how you want it, let it simmer for about an hour and a half, covered, then add the potatoes.
Simmer for another half hour, and taste the soup again. Add the pepper, and let it cook on low for another half hour.
You’re ready to serve!
Hi there! My name is Becky Striepe (pronounced “stree-pee,” like “sleepy”), and I am a freelance writer and vegan crafter living in Atlanta, Georgia. My life’s mission is to make green crafting and vegan food accessible to everyone! Check out my new book: 40 Days of Green Smoothies!