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  • Hannah's Sweet & Sour Cabbage Soup

    6 votes
    Hannah's Sweet & Sour Cabbage Soup
    Prep: 15 min Cook: 1-1/4 hours Servings: 1
    by Amos Miller
    101 recipes
    >
    Humble, yet exhilarating, this delicious borscht is a perfect winter soup - inexpensive, perfect with bread and butter, it will warm and comfort you. I have used this recipe for the past 45 years without changing a thing (!) because it is untweakable and too simple to goof up. It is purely vegetarian, it is kosher, it can be gluten free, for those like some of my diners, who truly guard against wheat in any form, and it smells wonderful, is pro-biotic and probably is good for weight control - a necessity this time of year. I first found this recipe in the New York Times Bread & Soup cookbook back in the '70s, and am delighted to share it with you. Enjoy - and enjoy the season!

    Ingredients

    • 1 head of cabbage, all outer leaves removes, quartered, cored and nicely shredded
    • 9 C vegetable (or chicken) stock (you can use 2 cartons of stock and add a cup of H2O)
    • 1-1/2 C diced Spanish onion
    • 1/2 C carrots, diced
    • 1/4 C celery, diced
    • 1-28oz can (or 2-15oz) of diced tomatoes ('no salt' is good)
    • 8 ginger snaps (regular or gluten free work just fine)
    • 2 tsp sea salt
    • 1/2 tsp celery salt
    • 1/2 tsp dried dill weed
    • 1/4 C light brown sugar
    • 1 tsp sour salt (aka: kosher salt - Rokeach is a good brand; also known as citric acid)

    Directions

    1. Bring the stock to a boil in a stockpot
    2. Add all the ingredients EXCEPT
    3. Brown sugar and the sour salt
    4. Simmer for 1- 1/2 hours
    5. Add the brown sugar and sour salt
    6. Simmer, covered for 15 additional minutes
    7. THANKS, HANNAH - WHEREVER YOU MAY BE!

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    Reviews

    • myra byanka
      myra byanka
      As a cabbage fan, I welcome new recipes for preparing it. A must try soon.

      Thanks,

      Myra
      • Lois
        Lois
        I am on my second pot in two weeks. Worth making and low calorie.
        • ShaleeDP
          ShaleeDP
          I have my simple version of the cabbage soup which i make at home. But this one is good to try too. Variety is good.

          Comments

          • Ol'Chicago
            Ol'Chicago
            Hi Chef Amos, thank you for this post.

            In Chicago there was a wonderful Kosher restaurant / deli, Ashkenaz, I believe one job requirement was being a Jewish Grandmother, I was lucky enough to be their handy "boy", even in my early teens I had the reputation of "he can fix anything" as well as busting suds, only loving and wonderful people worked there.

            By the ingredients I can just taste it and I'm comfortable already, just like the first spoon of Ashkenaz Cabbage Soup, there were some differences, no ginger snaps and half the broth was chicken stock.

            Chef Amos, I thank you so much, you have consistently taken me back to Grandmas kitchen and My Chicago of the 50's & 60's.

            I would really like to post some of my and Grandma's recipes but when I call 'em up out of memory and look as yours, I just feel like I would be plagiarizing you, this goes totally against my grain as much as having the unmitigated chutzpah to call myself a chef, I haven't earned that privilege.
            1 reply
            • Amos Miller
              Amos Miller

              Shalom! my friend, and may all the blessings of Hanukkah be yours! Thanks for your kind words. I also have the warmest memories of a little deli called Morry's on the corner of Broadway and Roscoe in Chicago. I was a young apprentice, had little money and shared a studio apt around the corner with a good buddy who was also overworked and underpaid. For me, a greatest pleasure were my late evening dinners consisting of a bowl of Morry's Sweet & Sour Cabbage and 2 grilled-to-perfection kosher franks. All I could afford and I never tired of it. Still, these many years later, I treasure the memory.

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