Sweet And Sour Cabbage Soup
Serves: 4
Destiney Bartoletti
1 January 1970
Based on User reviews:
43
Spice
48
Sweetness
56
Sourness
38
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
12 cups
Water4 stalks
Celery (with leaves)1
Bay Leaf16
Peppercorns2 tbsps
Vegetable Oil2 cloves
Garlic (minced)1 tbsp
Hungarian Paprika (sweet)1 cup
White Sugar1 cup
Dill (chopped fresh)1
SaltDirections:
1
Combine the beef shanks and water in a large stock pot
2
Bring to a boil and reduce the heat to a very low simmer
3
Use a strainer to skim off any foam on the surface
4
Add the carrot pieces, whole onions, celery stalks, bay leaf, and peppercorns
5
Simmer for 4 hours, skimming the surface occasionally
6
Strain the stock
7
Discard the vegetables but reserve the meat
8
Allow the stock to cool to room temperature, then transfer to a covered container and refrigerate overnight
9
When the beef shanks are cool, remove the meat from the bones
10
Discard bones and gristle
11
Dice the meat and any remaining marrow into small cubes
12
Cover the container and refrigerate overnight
13
The next day, heat the vegetable oil in a stock pot or Dutch oven over medium heat
14
Stir in the garlic and 1 diced onion; cook and stir until the onion has softened and turned translucent, about 5 minutes
15
Add the paprika and cook 1 additional minute, stirring constantly
16
Gradually add the cabbage and cook, stirring occasionally, until slightly wilted and reduced in bulk, about 8 minutes
17
Remove the beef stock from the refrigerator; skim and discard any fat
18
Pour the stock into the pot; stir in the reserved chopped beef
19
Add the tomatoes with their juice
20
Bring the soup to a boil, and then reduce the heat to a simmer
21
Cook the soup, partially covered, until the cabbage is quite soft, about 1 hour
22
Stir in the lemon juice, sugar, dill, salt, and pepper
23
Add more water, if desired, for a thinner soup
24
Cook for 5 minutes, uncovered
25
Taste and adjust the seasonings before serving