Sweet and Sour Cabbage Soup

Sweet and Sour Cabbage Soup

8
JOHNTHEBEAR 0

"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."

Ingredients

1 d 7 h servings 247 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 247 kcal
  • 12%
  • Fat:
  • 6.9 g
  • 11%
  • Carbs:
  • 22.3g
  • 7%
  • Protein:
  • 25.3 g
  • 51%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 146 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
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Reviews

8
  1. 8 Ratings

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My husband’s favorite soup is cabbage. I have searched for just the right recipe for years. My search is over!! He LOVED it! This recipe is sweet & sour cabbage soup sensational!! It makes ...

Awesome soup! The broth is incredible!

We really loved this, we are having it again tonight, this recipe makes quite alot for two people, but I would make again.

Lovely soup, though we didn't take the time to produce the wonders of home made broth. My suggestions/changes? a) With store bought broth, don't add salt until the end, then add only a touch ...

I love this recipe, didn't change a thing. It is an authentic old world flavor that well worth the time and work. It freezes well and reheats beautifuly so don't worry about the volume -- in fa...

Love this soup. The lemon juice provides just the right counterpoint to the sugar without the harshness of vinegar. This is comfort food at its healthful best.

Awesome! I used leftover regular cabbage and simmered most of the day. Will freeze and take for lunch throughout the winter. Mmmm...thanks!

This was a decent recipe, but it lacked the richness of flavor that I am used to from other russian cabbage soup recipes I've tasted. It was also extremely heavy on the dill, even after halfing...