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.
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!
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.
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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