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Reviewed: Mar. 4, 2008

When ever I make Ukranian or Russian Cabbage Soup and have no lemon or citric acid, I take a Vitamin C tablet and throw it in. That takes care of the citric acid. Have been using this for years and it really works well.

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Reviewer:

ZAS

	Cooking Level: Expert Home Town: Philadelphia, Pennsylvania, USA Living In: San Diego, California, USA
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Reviewed: Sep. 10, 2003

I have used this recipe before - it has been handed down in my family for many generations. I have found that you can substitute lemon juice for the citric acid with almost the same results.

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11 users found this review helpful

Reviewer:

DDLEE


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Reviewed: May 16, 2003

I was looking for a sweet & sour cabbage soup, so I "bumped" this one a little bit: 1/3 c. apple cider vinegar and 1/3 cup sugar in place of the citric acid and the sugar in the recipe gave the soup just the flavor I was looking for. To keep the cabbage a little crisper, don't add it until the last 1/2 hour of the cooking time. This soup is definitely better the 2nd day!

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6 users found this review helpful

Reviewer:

KIRIMARIE

	Cooking Level: Expert Home Town: Palmyra, Maine, USA Living In: Palatine, Illinois, USA
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