Sweet And Sour Beef Cabbage Soup Food

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 & SOUR BEEF-CABBAGE SOUP

Steps:

• Heat oil in a Dutch oven over medium heat. Add beef, caraway seeds and thyme and cook, stirring and breaking up the beef with a spoon, until it is mostly browned, about 4 minutes. Stir in pepper-onion mix and apple; cook, stirring, for 2 to 3 minutes more.
• Stir in broth, tomatoes, honey and paprika and adjust the heat so the mixture boils gently. Cook for 8 to 10 minutes to blend the flavors. Stir in cabbage and cook just until barely tender, 3 to 4 minutes more. Season with vinegar to taste, salt and pepper.

SWEET AND SOUR BEEF AND CABBAGE

Steps:

• Place a large skillet over medium heat; cook the ground beef, onion, celery, and green bell pepper in the hot skillet until the beef is completely browned, 7 to 10 minutes. Sprinkle the oats, 3/4 teaspoon salt, the garlic powder, and 1/8 teaspoon black pepper into the beef mixture. Arrange the cabbage wedges atop the beef mixture.
• Stir the tomato sauce, cider vinegar, and brown sugar together in a bowl; season with salt and pepper. Pour over the cabbage and beef mixture. Place a cover on the skillet and simmer until the cabbage is tender, 15 to 20 minutes.

SWEET AND SOUR CABBAGE BORSCHT

Steps:

• 1. Crockpot method: Core your cabbage and slice to ¼-½ thickness. Dump everything except lemon juice, (make sure you only add the 2 quart amount of water) into a large crockpot and cook, on low 10-12 hours or on high, 4-6 hours. Turn off heat and let rest for several hours. Skim off most of the fat that rises to the top. Even better refrigerate overnight and remove the congealed fat and then reheat on the stove (never reheat something in a crockpot). Add the lemon juice to the flavor you like. This is wonderful with homemade bread of your choice.
• 2. Oven method: combine meat, water and salt in a 5-quart pot. Bring to a simmer over high heat. Lower heat and simmer, uncovered, for 1 hour. After the hour, add your cored and sliced (see above) cabbage, ketchup,tomato paste,and sugar to the pot. Return to a simmer and cook, covered, for 2 hours longer, till meat is falling apart. Turn off heat and let rest for several hours. Skim off most of the fat that rises to the top. Even better refrigerate overnight and remove the congealed fat and then reheat adding the lemon juice to your taste. This is wonderful with homemade bread of your choice.

SWEET AND SOUR BEEF CABBAGE SOUP

Steps:

• 1. Heat oil on Med-High in a lg stock pot.
• 2. Brown ground beef with caraway seeds and thyme.
• 3. Stir in bell peppers, onions and apples cooking for 2-3 min.
• 4. Add broth, tomatoes, sugar and paprika. Simmer for 10 min.
• 5. Add cabbage and cook for 3-4 min.
• 6. Turn off the heat and add the vinegar. Add salt and pepper to taste.
• 7. Serve with a good crusty bread.

SWEET & SOUR BEEF-CABBAGE SOUP

Steps:

• Heat oil in a Dutch oven over medium heat. Add beef, caraway seeds and thyme, cook, stirring until beef is mostly browned, about 4 minutes.
• Add in pepper-onion mix and apple; cook, stirring for 2-3 minutes more.
• Stir in broth, tomatoes, honey and paprika and adjust the heat so the mixture boils gently. Cook for 8-10 minutes to blend the flavors.
• Stir in cabbage and cook until just barely tender, 3-4 minutes more. Season to taste with vinegar, salt and pepper.

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.

SWEET-AND-SOUR BEEF CABBAGE SOUP

Steps:

• In a Dutch oven, combine the water, beef, onion, tomatoes, cabbage, celery, carrot, sugar, vinegar and wine or broth if desired. Stir in the browning sauce, Worcestershire, tomato sauce, bouillon and seasonings. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, until vegetables are tender. , Combine flour and oil until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Refrigerate leftovers.

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.