Russian tomato soup

46 oz. can V-8 juice

46 oz. can tomato juice

32 oz. vegetable stock

28 oz. can whole tomatoes

14 oz. can diced tomatoes

Juice of 2 to 3 lemons, (start with 2)

1/2 cup brown sugar

2 tablespoons molasses

1 bay leaf

1 1/2 teaspoons freshly ground pepper

1 large onion, chopped

5 stalks celery, chopped

4 carrots, chopped

1 small head green cabbage, chopped

In a large stock pot, combine V-8, tomato juice and stock. Strain the canned tomatoes into the pot, then crush up the whole tomatoes with your hands and add all tomatoes to the pot. Add lemon juice, brown sugar, molasses, bay leaf and pepper, cover and bring to a boil. Add the vegetables and cook until the vegetables are tender, about 60 more minutes. Sample the soup, and adjust the flavor by adding lemon juice and brown sugar until the soup has a deep, full taste.

This recipe was adapted from Lisa Williams’ recipe in the Routt County Fair Family Favorites cookbook. In her family, it was known as Grandma Helen’s Sweet and Sour Cabbage and Tomato Soup.