Lucky's Sweet And Sour Cabbage Soup

3 Tbsp vegetable oil
2 large onions, halved and sliced cross-wise
3-5 medium carrots sliced 3/8"
4 cloves garlic, minced
5 tsp. paprika (preferably hungarian)
6 cups chicken broth
3 cans (ea, 14 1/2 oz.) diced tomatoes with liquid
1 1/2 cups cranberries
10 Tbsp lemon juice, divided
6 Tbsp brown sugar
3 large turnips, cut into 1/2" chunks
3/4 cup crushed ginger snaps (about 10 cookies)
3/4 cup fresh chopped dill
if using dried, start with 3 tsp.
3/4 tsp. ea, salt and black pepper
1 large head cabbage, about 3 lbs.
2 (4?) Tbsp chili sauce (rooster)

Heat oil in large soup pot. Add onions and carrots. Saute until softened,
about 10 minutes. Quarter the cabbage, core and cut into 1/8"x 1 1/2"
strips. Add cabbage and garlic to onion mixture. Cook until just softened,
about 7 minutes or so, adding a little broth when necessary. Add paprika
and stir. Cook about 2 minutes. Add broth, reserving 1 1/2 cups. Add
tomatoes. Bring to a boil, partially cover and simmer about 25-30
minutes, stirring often. Add cranberries, and 5 Tbsp of the lemon juice.
Stir in the brown sugar. Add turnips. Return to a boil and cook until
turnips are done, about 20 minutes. Stir in cookie crumbs, remaining lemon
juice, salt and pepper and dill. Add chili sauce, to taste, allowing a
little time before adding more. If necessary, adjust to taste the
sweet/sour factor with brown sugar/lemon juice.

Note; this soup tends to the "stew" end. More broth can be added to
achieve
Desired consistancy.

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