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"I was going to post a similar recipe. This comes out fine. If you're keeping kosher, use a parve bouillion cube to make the broth.
It tastes like the borscht the Catskills hotels would serve at lunch. It looks great."
Apr 8, 2013 on Food.com
"I used this for Thanksgiving leftovers with lots of substitutions:
1 Chicken stock, not veg stock,
2 Powdered spices, not fresh,
3 Leftover sour cream, not coconut milk,
4 Canned sweet potatoes, not fresh.
Results: its still good. Not as good as using fresh ingredients, which I've also done, but still quite good.
Nov 7, 2012 on Food.com
"I was going to post a similar recipe, but this is close to what I made so I'm commenting instead. It's very tasty and simple to make. It takes time to chop up and cook the cabbage atop the stove, tho.
I added a can of sauerkraut to the stewing cabbage and spiced it up with 2 T of paprika, a T of cayenne pepper, and 3 T of mustard ..."
Oct 17, 2010 on Food.com