Hungarian Sweet N Sour Cabbage Soup Food

HUNGARIAN SWEET 'N' SOUR CABBAGE SOUP

Hungarian Sweet 'n' Sour Cabbage Soup image

Make and share this Hungarian Sweet 'n' Sour Cabbage Soup recipe from Food.com.

Provided by teresas

Categories Stew

Time 50m

Yield 8 cups, 6-8 serving(s)

Number Of Ingredients 15

Ingredients

2 teaspoons olive oil
1 medium red onion, diced
3 garlic cloves, minced (1 1/2 tsp)
1 tablespoon caraway seed
2 tablespoons sweet paprika
1 (14 ounce) can diced tomatoes with juice
1 cup tomato puree
3 cups cold water or 3 cups vegetable stock
2 tablespoons cider vinegar
4 cups green cabbage, shredded
2 teaspoons lemons, zest
1 tablespoon honey
salt
pepper
2 tablespoons smoked paprika (optional)

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.

Nutrition Facts : Calories 83.4, Fat 2.2, SaturatedFat 0.3, Sodium 121.3, Carbohydrate 16, Fiber 4.2, Sugar 9, Protein 2.6

SWEET AND SOUR CABBAGE SOUP

Sweet and Sour Cabbage Soup image

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.

Provided by JOHNTHEBEAR

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cabbage Soup Recipes

Time P1DT7h

Yield 12

Number Of Ingredients 17

Ingredients

4 pounds bone-in beef shank
12 cups water
3 carrots, peeled and cut into 3-inch pieces
3 onions, peeled
4 stalks celery with leaves
1 bay leaf
16 peppercorns
2 tablespoons vegetable oil
1 onion, peeled and diced
2 cloves garlic, minced
1 tablespoon sweet Hungarian paprika
1 head Savoy cabbage, coarsely chopped
1 (14.5 ounce) can diced tomatoes with juice
1 lemon, juiced
¼ cup white sugar
¼ cup chopped fresh dill
salt and freshly ground black pepper to taste

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.

Nutrition Facts : Calories 247.4 calories, Carbohydrate 22.3 g, Cholesterol 51.6 mg, Fat 6.9 g, Fiber 5.7 g, Protein 25.3 g, SaturatedFat 2 g, Sodium 146 mg, Sugar 12.4 g

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