Return to Main Recipes Page/Return to Home Page

Borscht, Russian Cabbage III (D, TNT)
Source: A cookbook put out by the La Bonne Soupe restaurant
Serves: 6

2 cups jar or plastic bag sauerkraut
2 tablespoons butter
4 cups tomato juice
4 cups water
8 teaspoons chicken-flavored vegetarian broth granules
1 cup seedless raisins
1/3 cup granulated sugar
1/4 cup red wine vinegar
2 teaspoons lemon juice
1/2 to 1 teaspoon salt
1/4 teaspoon black pepper
1/2 cup sour cream, for garnish

Prepare Sauerkraut:
Rinse sauerkraut or cabbage well under cold running water; squeeze dry. Melt butter in Dutch oven over medium-low heat. Add sauerkraut or cabbage; cook, stirring occasionally, over medium heat for 10 minutes.

Make Soup:
Add all remaining ingredients except sour cream. Increase flame to high and bring to a boil. Reduce flame to medium, partially cover, and simmer for 30 minutes.

When ready to serve, ladle into warmed soup bowls. Spoon a rounded tablespoon of sour cream in the center of each bowl of soup.

Poster's Notes:
For the sauerkraut don't use a can; you need the kind sold in the refrigerated section of supermarkets.

This is made with vinegar and lemon juice rather than sour salt, but it is cabbage soup, and is delicious.

This soup is occasionally served at a wonderful restaurant (La Bonne Soupe) on West Fifty-Fifth Street in New York City. Before becoming a vegetarian, I loved having it for lunch. When the restaurant published a cookbook, I nearly fell buying a copy, and hastened to make this soup (substituting vegetarian broth granules).

It was every bit as good as I remembered it, and everyone to whom I have served it has loved it. It is unquestionably unique, but surprisingly appealing.

Posted by Virginia Sauer (Sir Angus), Z'L

Nutritional Info Per Serving: N/A