Prep 30 mins
Cook 3 hrs
This soup is vaguely a borscht, with a sweet & sour tang and a red-tinged broth. I've settled on tomato paste as cheap and the right tomato-iness for us. I used to freeze cubes of crushed tomatoes and use five or so in a batch of soup. One friend put garden-fresh tomatoes in.
- 2 large onions
- 1⁄2 head garlic
- 2 stalks celery
- 2 large carrots
- 1⁄4 cup olives or 1⁄4 cup grapeseed oil
- 1 tablespoon sea salt
- 1⁄2 teaspoon black pepper
- 1 (5 1/2 ounce) can tomato paste
- 5 bay leaves
- 3⁄4 cup apple cider vinegar
- 1⁄2 cup brown sugar
- 1 whole cabbage
- 1 tablespoon dried parsley
- Boil two quarts of water in a kettle.
- Dice 2 large onions and 1/2 head of garlic.
- Slice 2 stalks of celery and 2 large carrots.
- Cover the bottom of an 8-quart pot with olive or grape seed oil and stir-fry the garlic, onions, celery, and carrots. Add at least a tablespoon of sea salt and lots of black pepper. When hot, not tender, pour in the boiling water and boil another kettle of water.
- Add tomato paste, 5 bay leaves, 3/4 cup of apple cider vinegar and 1/2 cup of brown sugar to the pot and boil.
- Slice a whole cabbage as small as you'll be comfortable eating. Put it in the pot as you get it sliced, and add the second kettle of water after it's boiling.
- If you have fresh parsley, chop a good bunch inches Otherwise throw in a handful of dried parsley.
- Cover the pot and boil the heck out of it. It's done when the celery is no longer hard and the thick parts of the cabbage are a bit translucent. The pot can cool overnight on the counter before you store it in the fridge.