S’chee: Russian Cabbage Soup

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
Sour Cream
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


  1. I missed this last week apparently. It looks good, except for the celery. Maybe I could leave that out?

  2. It got stuck in my post folder and then everything posted at once. Denise blames my dorkiness.

    Yes, you could leave the celery out. Just don’t try to feed it to your daughter. I will have some though.

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