Ingredients

The following ingredients have 60 Servings
  • 3 Tablesoon Butter
  • 1 large Onion (diced)
  • 1 large Carrot (scrubbed and chopped)
  • 1 large Parsnip (scrubbed and chopped)
  • 1 medium turnip (scrubbed and chopped)
  • 1 1/2 Quarts Chicken Broth
  • 1 1/2 Cups Green Cabbage (cut into ribbons)
  • 1 1/2 Cups sauerkraut well drained (do not use canned, use bottled in the refrigerated section)
  • 15 ounce Can Whole Tomatoes (buzzed in a food processor, or mashed to chunks)
  • 3 Cloves Garlic (pressed)
  • 1/4 Cup Dark Raisins
  • 1/4 Cup Golden Raisins
  • 10 Pitted Prunes (diced)
  • 2 Tablespoon Honey (or more to taste)
  • 2 Tablespoons Cider Vinegar
  • 1 Bay Leaf
  • Salt and freshly ground pepper to taste
  • 6 - 8 small Red-Skinned potatoes
  • Sour Cream for garnish

Instruction

  • In a 10 inch skillet add the butter over medium heat. Add onion and sautee until soft, about 3 - 4 minutes. Add carrot, turnip and parsnip. Continue cooking until vegetables are soft, about 4 minutes. Transfer the vegetables to a large soup pot and add all remaining ingredients except potatoes and sour cream.
  • Bring to a boil, turn down heat to low and let simmer, covered, about 1 hour. Or until fruit has almost disintegrated into broth. Taste for seasoning and adjust. The soup should be decidedly sweet and sour. Adjust with honey and vinegar.
  • Towards end of simmering, boil potatoes until tender.
  • To serve, scoop a small amount of potatoes into soup bowl, ladle soup on top and add a dollop of sour cream. Serve with a chunk of crusty bread and you're good to go.