Moms Sweet And Sour Cabbage Soup Recipes

HUNGARIAN SWEET 'N' SOUR CABBAGE SOUP

Steps:

• Heat the olive oil in a soup pot over medium heat.
• Add the onion, garlic, and caraway seeds, and saute, stirring frequently, until the onion is translucent.
• Stir in the paprika, and cook for 1 minute while stirring continuously.
• Add the diced tomatoes (with juice), tomato puree, cold water, and vinegar. Bring the soup to a simmer,.
• Simmer for 5 minutes.
• Add the cabbage and lemon zest; continue to simmer uncovered for 30 minutes, until the cabbage is tender.
• Add the honey.
• Season the soup with the salt and pepper and the optional smoked paprika.

SWEET AND SOUR CABBAGE SOUP

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.

GRANDMA ELAINE'S UNSTUFFED SWEET AND SOUR CABBAGE

Steps:

• Place the vegetable oil into a large pot over medium heat. Stir in the sliced onions, and cook until transparent, about 5 minutes. Add the tomatoes and tomato sauce, using a spoon to slightly chop the whole tomatoes. Season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Cover, and simmer for 20 minutes, stirring occasionally. Stir the cabbage into the tomatoes. Cover, and simmer 1 hour until the cabbage is tender and mixes easily with the tomatoes.
• Place the ground beef, eggs, finely chopped onion, rice, water, additional 1 1/2 teaspoons salt, and 1/4 teaspoon pepper in a mixing bowl. Mix together with hands until thoroughly blended. Add additional rice if mixture is too moist. Form into golf ball-sized meatballs. Place meatballs on a plate, and refrigerate 20 minutes to firm.
• Place meatballs on the surface of the tomato mixture. Cover and simmer over medium heat until the meatballs are firm and cooked through, about 15 minutes. Gently stir the meatballs into the tomato mixture. Cover the pot and continue to simmer 45 minutes more. Stir in the lemon juice, and taste for seasoning, adding additional lemon juice if required. Stir in the raisins, and honey. Add the brown sugar, a little at a time, tasting after each addition. Cook mixture over medium heat 15 minutes more.

MOM'S SWEET-AND-SOUR RED CABBAGE

Steps:

• 1. Using a box grater, mandoline, or a coarse Microplane grater, grate the cabbage. In a large saucepan, heat the oil over medium-high heat. Add the onion and sauté for 2 minutes.
• 2. Lower the heat to medium; add the cabbage and apples and stir to combine. Add the juniper berries, allspice berries, cloves, bay leaf, salt, pepper, jelly, vinegar, sugar, and 1/2 cup (120ml) of water and stir to combine. Turn the heat to low, cover, and cook for 40 minutes, until the cabbage is tender.
• 3. Remove the juniper berries, allspice berries, cloves, and bay leaf. Serve the cabbage hot or at room temperature. Refrigerate for up to 4 days. Leftovers can also be frozen in an airtight container for up to 1 month.

CABBAGE SOUP RECIPE

Steps:

• Clean and dice the potatoes into small pieces. Shred the cabbage and carrots.
• Rinse the meat under cold water. In a large soup pot, bring 4 quarts of water to boil. Add in the meat and the Better Than Bouillon Beef Base and cook for 30 minutes.
• Add in the potatoes and cabbage and simmer the soup for 10 minutes.
• Dice the onions and shred the carrots. In a skillet over medium heat, sauté the onions with a little bit of oil until golden brown. Add in the shredded carrots and cook for another 5 minutes. Add in the diced tomatoes and cook for another 5 minutes.
• Remove the meat pieces from the soup and remove the bone. Add the meat back into the soup and toss the bones in the trash.
• Season to taste with salt. Serve immediately and enjoy!

MOM'S CABBAGE SOUP

Steps:

• For the soup: Heat the olive oil in a stockpot over medium heat. Add the onion, celery, carrots and garlic and cook, stirring often, until the onions are translucent (not browned), about 8 minutes. Add salt, black pepper and crushed red pepper flakes to your desired preference. Then stir in the fresh tomatoes, canned tomatoes and vegetable stock and bring the entire mixture to a boil.
• Once boiling, stir in the cabbage and beans and keep it simmering, stirring occasionally, until the cabbage is tender, 35 to 40 minutes. Add more stock or water if you prefer more liquid and taste and season with more salt and pepper, if necessary. When finished, sprinkle over and stir in the parsley for color and flavor.
• Ladle the soup into bowls and serve with crostini or garlic bread, if desired.
• For the crostini: Preheat your oven to 350 degrees F.
• Place the bread slices on a baking sheet. Brush the tops with olive oil. You can also smear minced garlic over the top, if desired.
• Bake until crunchy and golden brown, 15 to 20 minutes. Take the crostini out of the oven, drizzle the tops with olive oil and sprinkle sea salt over the top.

SWEET-AND-SOUR BEEF CABBAGE SOUP

Steps:

• In large pot or Dutch oven, heat oil over medium-high heat. Season ribs with salt and pepper. Brown ribs on all sides, about 10 minutes. Remove to plate, keeping all fat in pot, and set aside. To pot, add sliced onion, sprinkle with a little salt, and stir and cook until translucent, scraping up any browned bits from the bottom of the pan, about 4 minutes. Pour out/drain fat.
• Return browned short ribs to pot and add water, cabbage and allspice berries. Bring to a boil, then reduce heat and simmer for 30 minutes, skimming any foam that surfaces to the top.
• Add broken up stewed tomatoes, brown sugar, red wine vinegar, pepper, and ¼ to ½ teaspoon ground allspice (to taste). Season with a little salt and pepper. Bring back to boil, then lower and simmer until meat has pulled at least ½-inch from the bone, about 30 more minutes. Skim as much surface fat as you can.
• Remove beef short ribs to cutting board. Cut meat off bone and into bite-sized pieces, trimming any fat. Return beef to soup pot.
• Taste soup and adjust for salt and pepper. If broth is too weak, continue simmering until flavors are more concentrated. Let cool and then refrigerate overnight. Remove any hardened fat from surface. Reheat and serve.

SWEET & SOUR CABBAGE SOUP

Steps:

• In a 6 quart pot, combine tomatoes, onion, cabbage, canned tomatoes and salt. Cover and cook over medium heat (stirring often) for about 8 minutes or until cabbage is very tender.
• Add beef broth, vinegar, lemon juice, sugar and raisins, and stir well.
• Add tiny pinch of nutmeg and adjust sweetness or tartness to taste by adding a little more lemon juice or brown sugar if needed (add in small increments of about 1/2 tsp. at a time).
• Cover and simmer over medium heat for 15 minutes.
• Season with salt and pepper to taste; garnish with parsley before serving.

MOM'S SWEET AND SOUR CABBAGE SOUP

Steps:

• In Dutch Oven, add meat, beets, cabbage, canned tomatoes. sour salt and sugar. Fill with water that you have gotten from swishing out the jars and tomato can. Bring to boil, then cover and simmer for 1-1/2 hour. Then add kraut, mix well and taste-you will probably want to add sugar by the tablespoonful. Simmer for another 1 hour. The meat can be served separately with horseradish. As with all soups, it always is better reheated especially if you freeze some of it. After refrigerating, remove any fat on top.