Soups: Sweet Sour Cabbage 05 by Recipe Cottage

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	Sweet Sour Cabbage 05

		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.