Excellent recipe ! There's a Chinese restaurant (not Russian) that I frequent, and they serve this same soup and I just love it. They just call it tomato cabbage soup. I've tried to make it by trial and error, and something always missing. Came across this recipe and its on-spot and even better. I did have to get the right combination of sugar and vinegar to my liking because I like it more tangy, but after three times making it, got it to my preference. Added some cubed potatoes once and had it with some rye bread w/butter and it was a great supper meal. Thanks for sharing !

Reviewed On: Nov. 6, 2008

Very good and much like "Chicago Italian Beef," but like other reviewers thought it was way too salty. Will definitely make it again but will use low sodium beef broth and much less salad dressing mix. I'm assuming the salt content of the salad dressing mix and/or the olives in the pepperoncini might be the culprit. Will check labels before I make again though.

Reviewed On: Aug. 26, 2005

Forget all the other carrot cake recipes -- this is absolutely THE BEST !! Have made this cake at least 20 times in the past year and everyone has raved about it. Make it for birthdays at work (at least once a month) and recently for two baby showers. Everyone thought it was bakery-made. Was just asked to make it for a home wedding reception too (increased the recipe to 48 servings). Couldn't be easier because of the carrot baby food -- no more shredding carrots. What makes it even better is the frosting. Used a combination of whipped cream and cream cheese (look in the frosting recipe section), and its not as heavy as cream cheese alone and it decorates and freezes well too. If you had 10 stars, I'd give it 20!!!

Reviewed On: Oct. 15, 2002