Recipe: La Bonne Soupe's Russian Cabbage Soup

LA BONNE SOUPE'S RUSSIAN CABBAGE SOUP
(Soupe aux Choux a la Russe)
Source: LA Bonne Soupe Cookbook by Jean-Paul Picot
Servings: 6

1 small head green cabbage (about 1 1/2 pounds), or 1 pound prepared sauerkraut
1 tablespoon unsalted butter
1 quart tomato juice
1 quart chicken broth (low-sodium canned will work) Salt to taste
Freshly ground black pepper to taste
1/3 to 1/2 cup sugar (to taste)
1/4 cup red wine vinegar
2 teaspoons freshly squeezed lemon juice
1 cup golden or dark raisins
1/2 cup sour cream (garnish)

Core and thickly slice cabbage (can use food processor fit with thinnest blade (or drain sauerkraut, discard pickling liquid, rinse well under cold running water, and squeeze dry).

Melt butter in 3-quart Dutch oven over medium-low heat. Add cabbage or sauerkraut and cook, stirring occasionally, over medium heat until it begins to wilt (about 10 minutes).

Add all remaining ingredients except sour cream. Raise heat to high and bring to a boil. Reduce heat to medium, cover partially, and simmer until cabbage is tender, about 30 minutes.

Taste to adjust seasoning, adding a bit more sugar or lemon juice if desired.

When ready to serve, ladle into warmed soup bowls, and spoon a rounded tablespoon of sour cream in the centers.