This sweet and sour cabbage soup is one of my childhood favorites. On my dad's last visit, he cooked us a huge batch while I documented the recipe!
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.
Sweet and Sour Cabbage Soup with Raisins
This recipe makes a huge pot of soup. We had plenty to eat during dad's visit plus extra for the freezer. You can halve this with good results, so do it up, if you don't like swimming in soup like I do.
- 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 ½ cup and go from there
- 1 cup each white and dark raisins
- 2 potatoes, cut into 2" chunks
- 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!