SWEET AND SOUR CABBAGE SOUP
My version of an old favorite Ashkenazi Jewish recipe. I make a stock first, then make the soup. This allows for de-fatting for a healthier soup, but you need to make this on two days, so time accordingly. For a healthier version, use sucralose instead of sugar - there is virtually no taste difference in sweet and sour recipes such as this one. Using Savoy cabbage gives the soup superlative texture and flavor.
Provided by JOHNTHEBEAR
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cabbage Soup Recipes
Time P1DT7h
Yield 12
Number Of Ingredients 17
Steps:
- Combine the beef shanks and water in a large stock pot. Bring to a boil and reduce the heat to a very low simmer. Use a strainer to skim off any foam on the surface. Add the carrot pieces, whole onions, celery stalks, bay leaf, and peppercorns. Simmer for 4 hours, skimming the surface occasionally.
- Strain the stock. Discard the vegetables but reserve the meat. Allow the stock to cool to room temperature, then transfer to a covered container and refrigerate overnight. When the beef shanks are cool, remove the meat from the bones. Discard bones and gristle. Dice the meat and any remaining marrow into small cubes. Cover the container and refrigerate overnight.
- The next day, heat the vegetable oil in a stock pot or Dutch oven over medium heat. Stir in the garlic and 1 diced onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the paprika and cook 1 additional minute, stirring constantly. Gradually add the cabbage and cook, stirring occasionally, until slightly wilted and reduced in bulk, about 8 minutes.
- Remove the beef stock from the refrigerator; skim and discard any fat. Pour the stock into the pot; stir in the reserved chopped beef. Add the tomatoes with their juice. Bring the soup to a boil, and then reduce the heat to a simmer. Cook the soup, partially covered, until the cabbage is quite soft, about 1 hour.
- Stir in the lemon juice, sugar, dill, salt, and pepper. Add more water, if desired, for a thinner soup. Cook for 5 minutes, uncovered. Taste and adjust the seasonings before serving.
Nutrition Facts : Calories 247.4 calories, Carbohydrate 22.3 g, Cholesterol 51.6 mg, Fat 6.9 g, Fiber 5.7 g, Protein 25.3 g, SaturatedFat 2 g, Sodium 146 mg, Sugar 12.4 g
CROCK POT SWEET AND SOUR CABBAGE SOUP RECIPE - (4.4/5)
Provided by á-24577
Number Of Ingredients 10
Steps:
- I used my 4-Quart slow cooker. In your slow cooker, combine the cabbage, onion, broth, tomatoes with their juices, tomato paste, salt, pepper, vinegar and brown sugar. Stir to mix everything together. Cover and cook on LOW for 6 to 8 hours, or until the cabbage is very tender. Season to taste with additional salt and pepper. Serve in bowls and dollop with a spoonful of yogurt or sour cream.
SWEET AND SOUR CABBAGE SOUP
One of my absolute favorite soups is sweet and sour cabbage soup. Since I haven't been able to get to my usual place lately to get my fix, I've been having a terrible craving. So I decided to do something about it. After going through recipe after recipe that didn't come close to what I have become accustomed to, I came to...
Provided by Robert Kimmons
Categories Vegetable Soup
Time 6h15m
Number Of Ingredients 11
Steps:
- 1. In a large crock pot or stock pot add all of the ingredients, except for the cabbage. Note that if you less of a tang to your soup, adjust the vinegar from ½ a cup to 1/3 of a cup. If you want a sweeter soup, just increase the measurement by a tablespoon at a time and taste test it until satisfied. Start heating all the ingredients on high if cooking in a crock pot and over medium heat if cooking on the stove top.
- 2. Core the head of cabbage. Cut into quarters and slice the quarters into one inch segments, keeping the shape of the wedge. Then cut the wedge in the other direction so that you end up with spoon sized pieces of cabbage. Add the cut cabbage to the broth, working the cabbage down into the pot as much as possible.
- 3. Cook until cabbage is soft. I cooked mine in the crock pot for six hours on the high setting. Four probably would have been enough, but you can try it and judge for yourself. If cooking on the stove top, this should be about an hour and a half to two hours over medium heat.
VEGETARIAN SWEET AND SOUR CABBAGE SOUP
Modified from the NY Times by ofallytasty.com, who adapted it from The National. I put my spin on it by using vegetable broth, and adjusting some of the measurements. If you have smoked salt, by all means sprinkle some over the soup when you serve it.
Provided by Sharon123
Categories Greens
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a large pot over medium heat; add garlic and cook until soft.
- Add the onion and sauté until transluscent.
- Add 3 c vegetable broth, carrots, tomatoes and purée, tomato paste, ketchup, sugar and the bay leaf.
- Bring to a boil then reduce to a simmer and cook for 10 minutes.
- Crush the whole tomatoes and continue to simmer until carrots are tender (10 more minutes).
- Discard bay leaf and, using an immersion blender, blend until slightly chunky (this step is not necessary, texture is good).
- Add lemon juice and cabbage and remaining 3 cups vegetable broth (there will be a LOT of cabbage, but it will cook down).
- Again, bring to a boil, then reduce heat and simmer until the cabbage is done however you like it (1 hour for al dente,2 hours for soft, or anywhere in between).
- Add 3-6 cups water, until the soup reaches your desired consistency.
- Add the raisins 10 minutes before serving.
- Season with salt and pepper.
- Serve with sour cream.
Nutrition Facts : Calories 188.4, Fat 3.9, SaturatedFat 0.6, Sodium 471.9, Carbohydrate 39, Fiber 6.9, Sugar 26.9, Protein 4.7
CROCK POT RUSSIAN CABBAGE SOUP
My own rendition of the hearty sweet and sour soup that reflects my Russian-Jewish heritage. Measurements are approximate and should be adjusted according to taste.
Provided by Marla Swoffer
Categories One Dish Meal
Time 6h15m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Put meat and onion in crock pot and cover with beef broth and tomatoes.
- Cook on low for three hours.
- Add the rest of the ingredients.
- Cook on low for three hours.
- Add salt and pepper as needed.
Nutrition Facts : Calories 658.3, Fat 30.8, SaturatedFat 11.7, Cholesterol 119.2, Sodium 1899.4, Carbohydrate 62.7, Fiber 5.5, Sugar 51.4, Protein 36.4
SWEET RUSSIAN CABBAGE SOUP
This is a simple recipe for a wonderful rich cabbage soup.
Provided by Ron Shepherd
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cabbage Soup Recipes
Time 1h10m
Yield 4
Number Of Ingredients 13
Steps:
- Crumble the ground beef into a large pot. Add the diced tomatoes, tomato sauce, beef bouillon cubes, carrots, onion, vinegar, sugar, salt and pepper. Pour in 1 quart of water, and bring to a boil. Stir to break up the beef while heating. Once the soup comes to a boil, cover and simmer for 30 minutes over low heat.
- Pour in another quart of water, and return to a slow boil. Add garlic and cabbage. Simmer for 25 minutes, until cabbage is tender. Ladle into soup bowls to serve.
Nutrition Facts : Calories 688.2 calories, Carbohydrate 55.5 g, Cholesterol 127.8 mg, Fat 35.9 g, Fiber 10.4 g, Protein 36.9 g, SaturatedFat 14.4 g, Sodium 2396.3 mg, Sugar 42.3 g
CROCK POT SWEET AND SOUR CABBAGE
For some reason, growing up we always had to have cabbage to start the new year. This was one of my favorite ways to have it.
Provided by TishT
Categories Greens
Time 6h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Shred cabbage and place in crock pot.
- Quarter and core unpeeled apples, cut into thin slices and add to cabbage.
- Combine remaining ingredients, except cornstarch, and pour over cabbage.
- Cover and cook on low setting 5-6 hours or longer.
- Turn setting to high.
- Dissolve cornstarch in small amount of cold water and stir into cabbage mixture.
- Cook 10 minutes longer or until mixture is thickened.
Nutrition Facts : Calories 130.3, Fat 0.3, SaturatedFat 0.1, Sodium 431.8, Carbohydrate 33.3, Fiber 4.7, Sugar 24.7, Protein 2.2
MEL MARKON'S SWEET-AND-SOUR CABBAGE SOUP
Mel Markon's was an old Southside Chicago delicatessen, which has long since closed. This is the best Jewish-style cabbage soup I've found. Source: Gourmet Magazine December 1980.
Provided by Alan in SW Florida
Categories Onions
Time 2h15m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Boil meat in water using a stainless steel or enameled kettle. Skim froth as it rises; then simmer for 1 hour, Transfer meat with a slotted spoon to a cutting board and trim away bones and fat. Skim fat off broth.
- Cube meat into small pieces then add back to broth. Add remaining ingredients and simmer for 30 to 60 minutes.
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