Russian Cabbage soup probably makes for nightmares in this house. Denise is still recovering from the tortellini soup. This recipe contains all the super thrifty things that a family on a tight budget will love about it though.
You can use vegetable broth and make this a meat free dish. It also lends itself well to crockery cookery–so throw it in the crock-pot if you would rather.
1 head cabbage, cut in wedges and stalk removed
2 carrots, scraped and diced
2 stalks of celery, cut in pieces, leaves and all
1 turnip, peeled and quartered
6 cups beef bouillon
1 can Italian tomato paste
salt and pepper
2 onions, peeled and sliced
1 clove garlic
3 tablespoons bacon fat
3 medium sized potatoes, peeled and quartered
Fresh dill and fresh parsley, if available
Simmer the cabbage, carrots, celery and turnip in bouillon. Add the tomato paste, salt and pepper. Simmer 2-3 hours. Saute the onion and garlic in the bacon fat and add to the soup with the potatoes. Cook for 1/2 hour longer. Serve with bowl of sour cream and dill and parsley on the side to sprinkle on top. Serves 6 to 8.
From The Peasant Cookbook, Marian Tracy, 1955