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"Hunger is the best sauce in the world."--Cervantes

Sweet and Sour Cabbage Soup Recipe

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This recipe for Sweet and Sour Cabbage Soup is from The Guarino Cousins Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 bone in beef chuck steak ( 1½ thick-approx 3 pounds)

3 medium carrots peeled and cut in ¾ inch pieces

3 medium parsnips or kohlrabi peeled and cut in ¾ inch pieces

1 large celery stalk

1 28 ounce can tomatoes

1½ pounds green cabbage about ½ of a medium head sliced (discard rough ribs)

2 teaspoons salt

½ coarsely ground black pepper

1 16 once bag drained sauerkraut drained but not rinsed

⅓ cup packed dark brown sugar

⅓ cup fresh lemon juice

½ cup fresh dill sprigs for garnish
Directions:
Directions:
In dutch oven brown meat on medium high heat on all sides then transfer to bowl. Reduce heat to medium and add carrots, parsnips, onion and celery and cook stirring frequently until vegetables are golden about 15 minutes.

Return steak to dutch oven add tomatoes and their juice and 8 cups of water to boiling over high heat. Reduce to low, cover and simmer 1 hour. Add cabbage, salt and pepper heat to boiling over high heat then reduce heat to low, cover and simmer 1 hour longer or until meat is very tender.

With tongs transfer steak to cutting board. Skim fat from soup and cut meat into ¾ inch chunks. Discard bone and fat. Return meal to dutch oven, add sauerkraut, brown sugar and lemon juice and cook for 15 minutes. Stir in dill sprigs just before serving. Great served with hot homemade bread

 

 

 

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