Finale of Food Fight 2.0 Just Released! Click here!
Please enter the email you’re using for this account.
Meat
Easy
20 Servings
Allergens 
No Allergens specified
2 Hours, 30 Minutes
Diets
This is one of those classic recipes handed down from generation to generation — from my bubby a”h, to my mother, and then to me. I have many fond memories connected to this flavorful soup. It will enhance any Yom Tov seudah. It freezes beautifully, too.
1 and 1/2 bags (approximately 1 and 1/2 lbs, or 600 grams) shredded cabbage
1 and 1/2 liters (1 and 1/2 quarts) Gefen Tomato Juice
4 ounces (100 grams) Gefen Tomato Paste
2–3 Cortland apples, peeled and thinly sliced (or any other sweet and sour apple)
1 strip flanken, up to 1 pounds (450 grams)
1–2 marrow bones
1 turkey neck
juice of 1 lemon (approximately 3 tablespoons)
1/2 cup sugar
1 and 1/2 tablespoons salt, or to taste
Place all ingredients in an eight-quart pot and cover with water almost until the top. Bring to a boil, lower flame, and cook for two hours. Adjust seasoning if necessary.
How Would You
Rate this recipe?
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation