Sweet and Sour Cabbage Soup Recipe - Allrecipes.com
Sweet and Sour Cabbage Soup Recipe
  • READY IN 1+ days

Sweet and Sour Cabbage Soup

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    1 hr 30 mins
  • COOK

    5 hrs 30 mins
  • READY IN

    1 day 7 hrs

Directions

  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 More Reviews

Most Helpful Positive Review
Jan 25, 2011

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 approximately 10 quarts, so you will have enough for a crowd or enjoy the leftovers! Thank you for sharing, JOHNTHEBEAR, fantastic!!!

 
Most Helpful Critical Review
Sep 30, 2011

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 the requested amount. I think next time I might try sweetening it with wine instead, to add a more authentic feel and a bit more flavor.

 

8 Ratings

Feb 25, 2011

Awesome soup! The broth is incredible!

 
Jan 24, 2011

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

 
Sep 21, 2011

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 fact once you taste it you will be glad you have a full pot!

 
Mar 01, 2012

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 at a time. once the salt limit is reached, it can be over reached quickly. b) if you want a more savory version, add plenty of pepper at the beginning (to taste), and then add salt to taste at the end. c) if you want a sweeter version, use red cabbage, then at the end, correct seasonings using balsamic vinegar, lemon juice, sugar, and then add salt only if needed - leaving out pepper entirely...., an utterly different soup, but a great change of pace.

 
Oct 04, 2012

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.

 
Oct 22, 2011

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

 

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Nutrition

  • Calories
  • 247 kcal
  • 12%
  • Carbohydrates
  • 22.3 g
  • 7%
  • Cholesterol
  • 52 mg
  • 17%
  • Fat
  • 6.9 g
  • 11%
  • Fiber
  • 5.7 g
  • 23%
  • Protein
  • 25.3 g
  • 51%
  • Sodium
  • 178 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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