RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Borscht, Sweet & Sour Cabbage #3, Hannah's Vegetarian - pareve
I'm not sure who Hannah is or how my mother came to have this in her recipe file. Early in my marriage, I went through my mom's section of Jewish recipes and I copied it. This recipe is a vegetarian cabbage borscht, but I imagine that anyone who wants to do so could add some stew beef to the list of ingredients and substitute beef broth for the vegetable broth. Karen Selwyn * * * * * * Hannah's Sweet and Sour Cabbage Borscht 2 lb. head of cabbage 9 cups vegetable stock 1 1/2 cups onions, finely diced 1/2 cup carrots, finely diced 1/4 cup celery, finely diced 1 can (28 oz) tomatoes 8 ginger snaps, crumbled 2 teaspoons salt 1/2 teaspoon celery salt 1/2 teaspoon dill week 1/4 cup brown sugar 1 teaspoon sour salt (citric acid) Cut the cabbage into quarters, remove the core and any limp outer leaves. Shred cabbage. Bring the vegetable stock to a boil in a large saucepan. Add all the ingredients except the sugar and sour salt. Reduce heat and cover. Simmer for 1 1/2 hours. Add the sugar and sour salt. Continue cooking, covered, for 15 minutes. Taste and, if necessary add more sugar, sour salt, and salt. Continue cooking, covered, 15 addtional minutes.
