Russian Sweet & Sour

Yield:  9 cups

Cooking Time: 25 Minutes

Prep Time: 15 Minutes

Ingredients: 

• 1½ Tbsp butter or oil
• 1 cup chopped onion
• 1 cup chopped carrot (1-2 carrots)
• 4 cups slivered green or savoy cabbage
• 1½ cups cubed potato or turnip
• 1½ Tbsp minced garlic (3-4 cloves)
• One 15-ounce can diced tomato (or 2 cups fresh)
• 5½ cups water
• 2 Tbsp Spike
• 1 tsp paprika
• ½ cup minced or whole dried cranberries
• 3 Tbsp sugar
• 3 Tbsp apple cider vinegar
• 1 Tbsp minced fresh dill (or 1 tsp dried) plus extra fresh for garnishing
• 2 tsp minced ginger
• Salt and pepper to taste
• Sour cream for garnishing

Instructions: 

1. Heat the butter or oil in a 5-quart pot over medium-high heat. Add the onion and carrot and sauté for a few minutes until they begin to soften. Add the cabbage, potato or turnip, and garlic and sauté for another few minutes until the cabbage softens.
2. Add the tomato, water, Spike, and paprika, increase the heat to high, and bring to a boil. Reduce the heat to medium and add the cranberries, sugar, vinegar, dill, and ginger. Cover and simmer for 10 minutes or until the potato or turnip is tender.
3. Remove from the heat and add salt and pepper to taste if necessary. Ladle into bowls, garnish with sour cream and dill, and serve.