Recipe by JOHNTHEBEAR
"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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For the stock:
bone-in beef shank
carrots, peeled and cut into 3-inch pieces
celery with leaves
For the soup:
onion, peeled and diced
sweet Hungarian paprika
Savoy cabbage, coarsely chopped
1 (14.5 ounce) can
diced tomatoes with juice
chopped fresh dill
salt and freshly ground black pepper to taste
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!!!
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.
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 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.
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!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Sweet and Sour Cabbage Soup
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 62
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