Czechoslovakian Cabbage Soup Recipes

CZECHOSLOVAKIAN CABBAGE SOUP

Czechoslovakian Cabbage Soup image

Make and share this Czechoslovakian Cabbage Soup recipe from Food.com.

Provided by ladyfingers

Categories Vegetable

Time 3h10m

Yield 12 serving(s)

Number Of Ingredients 17

Ingredients

2 lbs beef bones with marrow
1 cup chopped onion
3 coarsely chopped and pared carrots
2 chopped garlic cloves
1 bay leaf
2 lbs beef short ribs
1 teaspoon dried leaf thyme
1/2 teaspoon paprika
8 cups water
8 cups coarsely chopped cabbage (1 head)
2 (1 lb) cans tomatoes
2 teaspoons salt
1/2-3/4 teaspoon Tabasco sauce
1/4 cup chopped fresh parsley
3 tablespoons lemon juice
3 tablespoons sugar
1 (1 lb) can sauerkraut

Steps:

Place beef bones, onions, carrots, garlic and bay leaf in roasting pan. Top with short ribs; sprinkle with type and paprika.
Roast, uncovered, in 450 degree oven for 20-30 minutes or until meat is brown.
Transfer meat and vegetables into a large kettle.
Using a small amount of water, scrape browned meat bits from roasting pan into kettle.
Add water, cabbage, tomatoes, salt and Tabasco; bring to a boil.
Cover and simmer 1 1/2 hours.
Skim off fat, and add parsley, lemon juice, sugar and sauerkraut.
Cook, uncovered, for 1 hour.
Remove bones and short ribs from kettle.
Cool slightly and remove meat from bones.
Cut meat into cubes and return to kettle. Cook 5 minutes longer.

CZECH CABBAGE SOUP

CZECH CABBAGE SOUP image

Categories Soup/Stew Vegetable

Yield 12 servings

Number Of Ingredients 16

Ingredients

2 lb Beef soup bones
1 c Onion; chopped
3 Carrots; pared & chopped
1 Bay leaf
2 lb Beef short ribs
1 ts Thyme (dried leaf)
1/2 ts Paprika
8 c Water
8 c Cabbage; chpd (1 head)
2 lb Tomatoes; (2 cans)
2 ts Salt
3/4 c Tabasco sauce
1/4 c Parsley; chopped
3 tb Lemon juice
3 tb Sugar
1 lb Sauerkraut (1 can)

Steps:

Place beef bones, onion, carrots, garlic and bay leaf in roasting pan. Top with short ribs; sprinkle with thyme and paprika. Roast, uncovered, in 450* oven for 20-30 minutes or until meat is brown. Transfer meat and vegetables into large kettle. Using a small amount of water, scrape browned meat bits from roasting pan into kettle. Add water, cabbage, tomatoes, salt and Tabasco. Bring to boil. Cover; simmer 1 1/2 hours. Skim off fat. Add parsley, lemon juice, sugar and sauerkraut. Cook, uncovered, for 1 hour. Remove bones and short ribs from kettle. Cool slightly; remove meat from bones. Cut meat into cubes; return to kettle. Cook 5 minutes longer.

CZECHOSLOVAKIAN CABBAGE SOUP

CZECHOSLOVAKIAN CABBAGE SOUP image

Categories Vegetable

Yield 10-12

Number Of Ingredients 18

Ingredients

2 pounds beef bones
1 cup chopped onion
3 carrots, pared and coarsely chopped
2 cloves garlic, chopped
1 bay leaf
2 pounds beef short ribs
1 tsp. dried thyme
1/2 tsp. paprika
8 c. water
8 c. coarsely shredded cabbage
2 cans ( 1 pound each) tomatoes
2 tsp. salt
3/4 tsp. Tabasco sauce
1/4 c. chopped parsley
3 T. lemon juice
3 T. sugar
1 can ( 1 pound) sauerkraut, rinsed and drained
Sour cream

Steps:

In a roasting pan, place beef bones, onions, carrots garlic and bay leaf. Top with short ribs, and sprinkle with thyme and paprika. Roast uncovered at 450 for 20 minutes. Transfer meat and vegetables to large kettle. Add water, cabbage, tomatoes, salt and Tabasco. Bring to boil. Cover and simmer 1 1/2 hours. Skim fat off. Add parsley, lemon juice, sugar and sauerkraut. Cook, uncovered, 1 hour. Remove bones and short ribs from kettle. Remove meat meat from bones, cut into cubes and return to kettle. Cook 5 minutes longer. Serve with sour cream.

CZECH CABBAGE DISH

Czech Cabbage Dish image

I can only attempt to spell the real name of this dish; Cabushka or something like that! My mother's father was from Czechoslovakia, and he has three sisters who are excellent cooks. I have learned to cook this dish quite happily. At our last reunion, there were three separate bowls with different versions of this same dish; they were all scraped clean!

Provided by dlynn11

Categories World Cuisine Recipes European Eastern European Czech

Time 30m

Yield 10

Number Of Ingredients 9

Ingredients

1 large head cabbage, shredded
¼ pound bacon, chopped
1 tablespoon vegetable oil
1 small onion, chopped
1 stalk celery, chopped
¼ cup chopped green bell pepper
3 tablespoons white vinegar
½ teaspoon salt
1 teaspoon black pepper

Steps:

Bring a large pot of lightly salted water to a boil. Blanche cabbage briefly in boiling water, remove and drain immediately.
In a large skillet, brown bacon over medium heat until opaque; remove and drain on paper toweling.
Remove all but 1 tablespoon of bacon grease from the skillet; add the 1 tablespoon vegetable oil and heat over medium heat. Add onion, celery and bell pepper and saute until crisp-tender.
In a large bowl combine the prepared cabbage, bacon, sauteed vegetable mix (with oil), vinegar, salt and pepper. Mix well and serve warm, or chill and serve later.

Nutrition Facts : Calories 94.6 calories, Carbohydrate 7.3 g, Cholesterol 7.7 mg, Fat 6.6 g, Fiber 2.4 g, Protein 2.9 g, SaturatedFat 1.9 g, Sodium 231.8 mg, Sugar 3.7 g

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