|1 small||Head green cabbage (about 1 1/2 lb) or 1 lb prepared sauerkraut|
|1 tablespoon||Unsalted butter|
|1 quart||Tomato juice|
|1 quart||Chicken broth|
|Salt and freshly ground pepper to taste|
|⅓ cup||Sugar to taste (up to 1/2)|
|¼ cup||Red wine vinegar|
|2 teaspoons||Freshly squeezed lemon juice|
|1 cup||Golden or dark raisins|
|½ cup||Sour cream for garnish|
Recjpes from La Bonne Soupe cookbook Core and thinly slice cabbage (use thinnest slicing blade on food processor, if using one). If using sauerkraut, drain and discard the pickling liquid. Rinse sauerkraut under cold running water and squeeze dry.
Melt butter in 3-qt 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. Add all remaining ingredients except sour cream. Raise the heat to high and bring to boil; then reduce heat to medium, cover partially, and simmer until cabbage is tender, about 30 minutes. Taste to adjust the seasonings. You may wish to add a bit more sugar or lemon juice. There should be a nice balance of tart and sweetness.
When ready to serve, ladle soup into warmed soup bowls and spoon a rounded T of sour cream in the centers. Makes 6 servings.
Posted to FOODWINE Digest 18 Feb 97 by Laury Epstein <Leotah@...> on Feb 18, 1997.
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