Heritage Florida Jewish News - Central Florida's Independent Jewish Voice

This recipe originally appeared on The Nosher.

This comforting soup is a cross between a meaty borscht and my current obsession: caramelized cabbage. Both the flanken and cabbage lend a hand in its richness. You might just find yourself not needing any bouillon for this one.

If you can't find golden beets, any beet will do. I just love the goldenness it promotes in the broth. Please do not, however, cut any cooking time of the cabbages. The longer you cook them, the better.

To make this vegetarian, add dried mushrooms for umami and double the vegetables in the broth to make it heartier. A cup...