When I was back home in Ontario over the holidays, my mom wanted to warm us all up since it was freezing outside, so she whipped up a massive pot of her cabbage soup (or Borscht for those of you with an Eastern European background). It was the perfect starter before dinner and as long as you have some Tupperware containers to store it (because there’s a lot of it!), you won’t be disappointed. My only disappointment with the soup was that I was awoken from a nap to be shown how to make it, but it was well worth it.
Cabbage is certainly not a sexy vegetable, but let it stew for a few hours with some other good stuff and it becomes a filling, delicious, inexpensive soup that keeps going and going and going! Eating it with the family warmed the soul, the stomach and proved it also tastes better with family!
Mom’s Cabbage Soup
- 1 green cabbage – chopped
- 1 x 796 ml can of stewed tomatoes
- 1 x 796 ml can of crushed tomoatoes
- 1 litre can of tomato juice
- 4 cups of water
- 2 onions – chopped (optional)
- raisins (as many as you want, watch them plump up and add an incredible sweetness to the soup)
- chili flakes
1 – Grab a big pot and line the bottom with the stewed tomatoes, turning the stove onto medium high.
2 – Add the cabbage (don’t worry if it starts to pile too high, it will cook down)
3 – Add the crushed tomatoes, tomato juice, water, onions, raisins, salt, pepper and chili flakes
4 – Cover the pot and leave on medium high for 25 minutes, stirring occasionally.
5 – Turn heat down to simmer and leave be for 2-3 hours until the cabbage is soft.
6 – Enjoy!
Oh and it’s not only just a good soup for when it’s cold out, it’s good for all occasions. The pictures are from my kitchen in Vancouver and it’s certainly not snowing here!