I visited a wonderful farmers market this past weekend, and was able to pick up a big organic head of cabbage. I came home and attempted to re create the cabbage soup we had both of the times we were in russia. Here is what I did:

Add 2 32oz. boxes of organic chicken or vegetable broth to a pot.

Add half of a large head of chopped cabbage.

Add half of a chopped onion

Add one small bag of baby carrots

Add 3 cloves of garlic

Add lots of dill, lemon pepper.

Simmer until carrots are tender

Add more dill!

Ladle into bowls and add a dallop of sour cream on top! Serve with bread. This is delicious! And, by the response of my 17 yr old russian son, I think I hit the jackpot! He loved it and had many helpings.

Enjoy!

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Posted by deedee06

Thanks for sharing your recipe. We know an older woman of Polish descent who uses a lot of cabbage and I have grown to like it and add it to chicken soups and even stir fry. Blessings to you........Denise (prairiemom)

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Posted by GrandmaRosie

I think I would really like this. I am going to give it a try. Thanks for posting it.

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Posted by heatherdmc

Cabbage sounded good to us this week too. We made crockpot pigs in the blanket. Yum!

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Posted by angelstar

Yummy!!! Don't you love the Farmer's Market? It's been my stop most every Saturday this summer. The produce is so wonderful!! I'll miss it when it's over with. Take care!!

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Posted by Patti

This receipe sounds great, and I am going to give it a try this week. My son will be thrilled when I tell him it is Russian cabbage soup. He is fascinated by Russia and Russian history (he spent this whole past school year - we homeschool - learning about the last days of Imperial Russia). He always asks me when I am going to make him some borscht, so I will knock his socks off when I tell him we are having Russian cabbage soup.
You adopted from Russia, I gather? My husband and I are praying about adoption right now. We are leaning to China...but our son is trying to encourage us to Russia...however, I think that country is closed to US adoptions.
Anyhow, thanks for the recipe.

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