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Ingredientes
- 1 Tbsp. vegetable oil
- 2 med onions halved, and
- Â Â sliced crosswise
- 3 med carrots cut 1/2" slices
- 1 med green cabbage - (abt 1 1/2 lbs)
- 2 x garlic cloves chopped
- 1Â 1/2 tsp paprika (preferably Hungarian)
- 3Â 1/2 c. chicken broth or possibly bouillon
- 1 can whole peeled tomatoes - (14 1/2 ounce) with liquid
- 2 c. water
- 1/2 c. golden brown raisins, dry cherries,
- Â Â or possibly cranberries
- 5 Tbsp. lemon juice divided
- 3 Tbsp. brown sugar
- 3 med potatoes - (1 lb) cut 3/4" chunks
- 1/4 c. crushed ginger snaps - (abt 4 cookies)
- 1/4 c. minced fresh dill
- Â Â (if using dry dill start with 1 tspn)
- 1/2 tsp salt
- Â Â Freshly-grnd black pepper to taste
Direcciones
- Heat oil in Dutch oven over medium heat. Add in onions and carrots. Saute/fry till softened, stirring, about 5 min.
- Meanwhile, throw away any spoiled outer leaves from cabbage. Quarter the head, core and slice cabbage into 1/4-inch strips. Add in cabbage and garlic to onion mix. Cover and cook just till softened, stirring occasionally, about 5 min.
- Add in paprika and cook, stirring, 1 minute. Add in broth, tomatoes and water. Bring to a boil, partially cover and simmer 20 min.
- Meanwhile, squeeze lemon juice. Add in raisins and 3 Tbsp. of the juice to the soup. Stir in brown sugar and the potatoes.
- Bring soup to a boil, partially cover and simmer till the potatoes are tender, about 20 min.
- Stir in ginger snap crumbs (gingerbread cookies may be used), dill, the remaining lemon juice, salt and pepper. If necessary, adjust all seasonings, adjusting the sweet-sour balance by adding more lemon juice or possibly sugar.
- Serve warm with additional minced dill sprinkled over each serving. Use fresh parsley along with dry dillweed if fresh dill is not available, and be cautious when substituting dry dill; it can be overpowering.
- This recipe yields about 10 c..
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 328g | |
| Recipe makes 10 servings | |
| Calories 135 | |
| Calories from Fat 15 | 11% |
| Total Fat 1.72g | 2% |
| Saturated Fat 0.2g | 1% |
| Trans Fat 0.04g | |
| Cholesterol 0mg | 0% |
| Sodium 307mg | 13% |
| Potassium 595mg | 17% |
| Total Carbs 28.71g | 8% |
| Dietary Fiber 4.7g | 16% |
| Sugars 13.87g | 9% |
| Protein 3.64g | 6% |
