RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Borscht, Sweet and Sour Cabbage (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.
