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My grandmother, known as Ama, died last year, but I remember her through her wonderful recipes. Cabbage and beet soup is a traditional recipe of Jews hailing from Eastern Europe. Ama learned this version from her mother-in-law.

Submitted by: Nancy from Chicago, IL
Yield: 6


  • 10-12 peeled red beet
  • 4-5 peeled carrots
  • 2 large onions
  • 1 thinly sliced cabbage
  • 2-3 peeled potatoes, cut into quarters
  • a couple springs of parsley
  • small chunk stew beef
  • pich salt
  • 2-3 Tbs sugar
  • to taste citric acid

Preparation Instructions:

In a large pot of cold water (or vegetable stock for a richer taste), boil all the ingredients slowly for about an hour (until vegetables are all tender).

Blend the cooked beets and carrots (in a blender or with an electric hand blender) and return them to the pot. Add the citric acid and sugar one teaspoon at a time. Taste after each teaspoon of citric acid and sugar until you have the right balance of sweet and sour.

More About This Recipe

Serve hot or cold, with a large dollop of sour cream.



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