Oh I know this soup sounds much too plebeian to be served at a Seder meal, but just wait till you see how delicious it is: My guests love it! The cranberry sauce is the secret ingredient here: It works like a charm!

Yields: 12 servings

Ingredients:

  • 1/3 cup olive oil
  • 1 large onion, quartered
  • 6 ribs celery, peeled
  • 6 large cloves garlic
  • 1 medium white cabbage, thinly sliced in a food processor
  • 3 large potatoes, grated
  • 1 15 ounce can cranberry sauce
  • 1 large bunch dill, chopped
  • 1 bunch parsley root, leaves chopped, root grated (if you have trouble finding it, substitute a bunch of flat parsley)
  • 1 large can tomato juice
  • 2 cups canned crushed tomatoes
  • 2 tablespoons paprika
  • 1 teaspoon turmeric
  • Good pinch saffron
  • 3 quarts water
  • 1/4 cup cider vinegar
  • 1/3 cup sugar
  • Pepper to taste

Instructions:

  1. Heat the oil in a heavy pot.
  2. In a food processor, coarsely grind the onion, celery and garlic and sauté until translucent.
  3. Add all but last 3 ingredients. Bring to a boil.
  4. Reduce heat to medium, cover and cook 1 1/2 hours.
  5. Add last 3 ingredients and cook 5 more minutes