Instructions: Heat oil in Dutch oven over medium heat. Add onions and carrots. Saute until softened, stirring, about 5 minutes.

Meanwhile, discard any spoiled outer leaves from cabbage. Quarter the head, core and slice cabbage into 1/4-inch strips. Add cabbage and garlic to onion mixture. Cover and cook just until softened, stirring occasionally, about 5 minutes.

Add paprika and cook, stirring, 1 minute. Add broth, tomatoes and water. Bring to a boil, partially cover and simmer 20 minutes.

Meanwhile, squeeze lemon juice. Add raisins and 3 tablespoons of the juice to the soup. Stir in brown sugar and the potatoes.

Bring soup to a boil, partially cover and simmer until the potatoes are tender, about 20 minutes.

Stir in ginger snap crumbs (gingerbread cookies may be used), dill, the remaining lemon juice, salt and pepper. If necessary, adjust all seasonings, adjusting the sweet-sour balance by adding more lemon juice or sugar.

Serve hot with additional chopped dill sprinkled over each serving. Use fresh parsley along with dried dillweed if fresh dill is not available, and be cautious when substituting dried dill; it can be overpowering.

This recipe yields about 10 cups.

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