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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.





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.


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


This recipe was provided by Nancy M from Chicago