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 is 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 You’ll Need:
- 1 head of cabbage, all outer leaves removes, quartered, cored and nicely shredded
- 9 C vegetable 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) to 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 dark brown sugar
- 1 tsp sour salt – Rokeach is a good brand; also known as citric acid)
Category : Recipes & Slow-Cooker Posted on May 8, 2013
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