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Sweet and Sour Cabbage Soup

3 Tbsp. vegetable oil
2 large onions, halved and sliced cross-wise
3-5 medium carrots sliced 3/8" inch
4 cloves garlic, minced
5 tsp. paprika (preferably Hungarian)
6 cups chicken broth
3 (14 1/2 oz.) cans diced tomatoes with liquid
1 1/2 cups cranberries
10 Tbsp. lemon juice, divided
6 Tbsp. brown sugar
3 large turnips, cut into 1/2 chunks
3/4 cup crushed ginger snaps (about 10 cookies)
3/4 cup fresh chopped dill or 3 tsp. dried
3/4 tsp. salt
3/4 tsp. black pepper
1 large head cabbage, about 3 lbs

Heat oil in large soup potato onions and carrots. Saute until
softened, about 10 minutes quarter the cabbage, core and cut into
1/8"x1 1/2" strips. Add cabbage and garlic to onion mixture. Cook
until just softened, about 7 minutes or so, adding a little broth
when necessary. Add paprika and stir. Cook about 2 minutes. Add
broth, reserving 1 1/2 cups. Add tomatoes. Bring to a boil,
partially cover and simmer about 25-30 minutes, stirring often.
Add cranberries, and 5 tbsp. Of the lemon juice. Stir in the brown
sugar. Add turnips. Return to a boil and cook until turnips are
done, about 20 minutes. Stir in cookie crumbs, remaining lemon
juice, salt and pepper and dill. If necessary, adjust to taste
the sweet/sour factor with brown sugar/lemon juice.

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