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"Delicious! I learned of this dish through its Hungarian Jewish version: krot lokshen (literally: cabbage noodles. I prepared this recipe without the brown sugar, and with vegetable oil instead of butter. Even with those variations, this remains a hearty dish to serve when you want comfort food, not when you are counting calories or watching fa..."
Aug 30, 2009 on Food.com
"So simple and so delicious! I added a diced potato to mine, and at the end of the cooking time I pureed the whole thing using an immersion blender in order to get the thickness that I like. Along with some warm, crusty bread and a side salad, this soup makes a hearty, filling, and nutritious meal. This recipe is a keeper. Thanks for sharing!"
Jan 24, 2009 on Food.com
"Very tasty. This recipe is a keeper. For a slight variation, I used brown basmati rice (Texmati brand, which adds a nice flavor and texture, as well as some additional nutrients. Also, my kids aren't crazy about the chunkiness of the canned tomatoes, so I chopped the tomatoes in a blender before adding to the soup, and it was a big success. T..."
Dec 17, 2008 on Food.com
"Easy to make, quite tasty, and looks nice on the plate. I think that the next time I may cut the amount of sugar, eggs, and butter in half, not just for calories, but also so that more of the sweet potato flavor comes through. A nice treat, though!"
Dec 6, 2008 on Food.com
"Delicious, nutritious, easy to make, and comforting. What more could you ask from soup? For a slight variation, I use diced fresh carrots instead of frozen, and about 1 cup of barley instead of semolina. I also through in any kind of fresh or frozen vegetables that I have around. Peas and green beans work well. Best served in generous portion..."
Nov 1, 2008 on Food.com