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!

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:

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

Filed under: Cabbage recipes, cranberries, Gluten Free Recipes, Kosher for Passover Recipes, Kosher Ingredients, Kosher Natural Foods, Kosher Recipes, Natural Foods, non gebroks, Pareve Recipes, Passover menus, Passover Recipes, soup, Soup Recipes, Vegetarian Recipes