Jo's Cookbook
Sweet and Sour Cabbage Soup
1 Tbl olive oil
1 onion, chopped
2 carrots, chopped
3 celery ribs, chopped
1 turnip, peeled and diced (1/2 inch cubes)
1 1/2 tsp caraway seeds (could substitute with fennel)
1 1/2 lbs shredded cabbage
7 cups vegetable broth
1 2/3 cups canned diced tomato, with juice
1 1/2 Tablespoon brown sugar
1 2/3 tsp salt
1/2 tsp ground pepper
1/3 cup cider vinegar
1/2 cup raisins
1/3 cup chopped fresh dill, optional
Sour cream
Heat oil over medium heat. Reduce heat to low. Add onion, carrots, celery, and turnip. Cook five minutes.
Add caraway, cabbage, and broth. Bring to a simmer. Simmer, covered, until the cabbage melts, about five minutes. Stir in remaining ingredients. Cover and simmer 30 minutes. Turn off heat.
Add the dill, if using. Serve the soup in bowls with a dollop of sour cream each bowl.
Jo's Comments: As Ray knows full well, I completely despise dill and typically leave it out of recipes. When I first came across this recipe, I was very happy to see that dill was an optional ingredient and I wouldn't have to find a substitution. Ray and I thought it was really good, but then if we didn't think it was really good, I never would have added it to my electronic cookbook!