This Hearty Version of Russian Cabbage Soup Has Its Own History

“In an effort to duplicate a fabulous Russian cabbage soup I had when living in Moscow in 1936, I located a book of Russian recipes put out by the Russian War Relief in 1942. Never-fail, here it is,” writes Marian Bonner.

Bonner suggests removing the meat, serving it separately as boiled beef, and using good rye or pumpernickel bread as an accompaniment to the soup. The Test Kitchen taste panel found the meaty chunks of beef were also delicious as a part of the hearty soup.

RUSSIAN CABBAGE SOUP

1 (28-ounce) can tomatoes

6 cups water

3 pounds beef brisket

2 soup bones

1 (6-ounce) can tomato paste

2 pounds cabbage, coarsely shredded

2 tablespoons coarse salt

3/4 cup sugar

Juice of 1 lemon, or to taste

Dash cayenne pepper

Dash paprika

Combine tomatoes and water in large stockpot and bring to boil. Remove all but thin layer of fat from beef and cut into large chunks.

Add beef, bones, tomato paste, cabbage, salt, sugar, lemon juice, cayenne and paprika to stockpot, stirring to blend. Simmer, with lid ajar, 2 to 2 1/2 hours or until meat is tender.

Remove bones before serving. Makes 6 to 8 servings.

Note: If desired, beef may be removed and served separately as boiled beef.

--MARIAN BONNER

Laguna Hills

The Times pays $10 for readers’ recipes published. Send an unusual and unpublicized recipe to My Best Recipe, Food Section, The Times, Times Mirror Square, Los Angeles 90053. Tell how you got the recipe, how you use it and include name, telephone number and address. Recipes become the property of The Times and will not be returned. Allow three weeks for payment following publication.