LaBonn’s Soupe Russian Cabbage Soup

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  • 1 small head green cabbage (about 1-1/2 lb,) OR
  • 1 lb. prepared sauerkraut
  • 1 TB unsalted butter
  • 1 quart tomato juice OR
  • V-8 vegetalbe juice
  • 1 quart chicken broth
  • Salt to taste
  • Ground black pepper to taste
  • 1/3 cup sugar, or to taste
  • 1/4 cup red wine vinegar
  • 2 tsp. lemon juice
  • 1 cup golden or dark raisins


Step 1

Core and thinly slice cabbage (can use food processor fit the thinnest blade) or drain sauerkraut, discard pickling liquid, rinse well under cold running water, and squeeze dry.

Step 2

Melt butter in a 3-quart Dutch oven over medium-low heat. Add cabbage or sauerkraut and cook, stirring occasionally, over medium heat until it begins to wilt, about 10 minutes.

Step 3

Add all remaining ingredients. Raise heat to high and bring to a boil. Reduce heat to medium, cover partially, and simmer until cabbage is tender, about 30 minutes.

Step 4

Taste to adjust seasonings, adding a bit more sugar or lemon juice if desired. When ready to serve, ladle into warmed soup bowls, and garnish with a rounded tablespoon of sour cream in the center.

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