Sweet-Sour Vegetable Soup

The gingersnaps add spicy sweetness. –The Ram in the Thicket, Wilton, New Hampshire


1 head (2 pounds) cabbage, shredded
9 cups water
1/2 cup chopped onions
1/2 cup chopped carrots
1/2 cup chopped celery
1 can (28 ounces) tomatoes, chopped
3/4 cup granulated sugar
1/4 cup brown sugar
2 teaspoons salt or to taste
1/2 teaspoon celery salt
1/2 teaspoon dried dill
1/3 cup lemon juice
8 to 10 gingersnaps, crumbled (or 8 graham crackers, crumbled and mixed with 1 teaspoon ginger and 2 tablespoons molasses)


Combine all ingredients in large kettle, bring to a boil, reduce heat, and simmer, covered for 2 hours.

Cooking & Recipes


Serves 10

Preparation Method

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