Red Russian Soup

Preparation info
  • Makes 5½ quarts 5.5 l ) ;


    main-course servings
    • Difficulty


Appears in
Soup: A Way of Life

By Barbara Kafka

Published 1998

  • About

This is my latest version of a soup I originally made for my father, who was from Slutzk, one of the disappeared shtetls near Minsk. It appears with variations in all the surrounding areas. Using red cabbage seems to be my own idea. It gives it, in combination with vinegar and beets and tomatoes, a wonderful rich red color.

In my family, we love to eat, and any leftovers are quickly snatched up by the first person in the kitchen. However, the recipe can be halved (especially as the