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Sweet Russian Cabbage Soup

Reviewed: Jun. 25, 2013
My daughter found this recipe first and we cooked it together exactly as written. I have now used the recipe about four/five times and, of course, made some changes (that's the reason for the four stars). Use four cups of beef stock (preferrably homemade or beef concentrate base to four cups of water), very finely sliced carrots instead of shredded and add onions, carrots and garlic to saute with beef. We don't care to struggle with wedges of cabbage so coarsely chopped itinto bitesize pieces. And replaced the salt and pepper with 1 teaspoon of homemade seasoned salt. I don't have a pot large enough to accommodate that second quart of water and thought it made the soup too watery. You can always add more water to taste when reheating.
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