HUNGARIAN SWEET 'N' SOUR CABBAGE SOUP
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
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 SAUCE I
An excellent, traditional sweet and sour sauce. It is great served with meatballs, with tempura, or even over rice!
Provided by NAG_CA
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 12m
Yield 16
Number Of Ingredients 6
Steps:
- Place the sugar, vinegar, water, soy sauce, ketchup and cornstarch in a medium saucepan, and bring to a boil. Stir continuously until the mixture has thickened.
Nutrition Facts : Calories 43.2 calories, Carbohydrate 10.8 g, Protein 0.3 g, Sodium 236.3 mg, Sugar 9.6 g
SWEET & SOUR SPARERIBS
Absolutely delicious ribs! Best I ever had. My mom has been making this recipe and anyone who has ever tried it asks me for the recipe! ENJOY!
Provided by bikelap9
Categories Pork
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Place ribs on rack in a large shallow pan.
- Bake uncovered at 350°F for an hour and a half.
- Meanwhile, combine sugars and cornstarch in medium size pan over stove.
- Stir in ketchup, vinegar and water; bring to a boil.
- Cook and stir until thickened and clear.
- Remove ribs and rack from pan; discard fat.
- Pour about a cup and a half of the sauce over the ribs.
- Bake 30 minutes longer.
- Cut into serving pieces.
- Brush with remaining sauce.
- Yields 6 to 8 servings!
- Absolutely delicious!
SWEET-AND-SOUR FLANKEN
Flanken and brisket were popular cuts of meat with Jewish immigrants from eastern Europe at the turn of the 20th century, and frequently appear on Jewish holiday menus. From Eric and Bruce Bromberg of Manhattan's Blue Ribbon Restaurant, and posted in The Denver Post.
Provided by gregory schulte
Categories European
Time 4h30m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- In a large heavy-bottomed stockpot, combine all braising ingredients.
- Bring to a boil, then reduce to a simmer and cook, skimming any foam that forms until meat is tender but not falling off the bone, about 2 1/2 to 3 hours.
- Remove meat and set aside.
- Simmer remaining liquid another 15 minutes to reduce.
- Meanwhile, in a large saucepan, prepare sauce by combining cider and red wine vinegar and honey.
- Bring to a a boil then add carrots and shallots and cook at a boil until soft, but not fully cooked, about 10 minutes.
- Add wine.
- Once braising liquid in stockpot has reduced, use a slotted spoon to remove and discard solids, then carefully pour liquid through a mesh strainer and into saucepan with vinegars and honey.
- Bring liquid to a simmer and cook until it is thick enough to coat the back of a spoon, about 20-30 minutes.
- Season with salt and pepper.
- Add flanken, cover pot and cook until sauce is coating meat, about 15 minutes.
- Serve flanken over egg noodles or kugel.
- Accompany with a basket of toasted challah, honey and sea salt.
BALABOOSTA'S JEWISH FLANKEN RECIPE
This recipe is loosely based on a recipe which I found online at alaboostablogspot.com. It is great. I have changed it a bit to make it easier. I make this in a glazed clay pot but a heavy dutch oven will do. A balaboosta is yiddish for an "excellent homemaker..and more"-there is no exact translation. This recipe serves 2-4 people only. Double or triple for more. Flanken is very similar to shortribs ( its cross cut).
Provided by petlover
Categories Meat
Time 3h30m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- 1. Sprinkle the meat well, with salt and pepper, on both sides.
- 2. Heat oil in deep heavy pan and sear meat on both sides. Set meat aside.
- 3. In same oil sauté onion until golden.
- 4. In same oil add and sauté garlic for about 1 minute.
- 5. Add parsley, thyme, pepper flakes, crushed tomatoes ( with juice), lemon juice, Worcestershire and brown sugar. Mix and bring to a slow simmer.
- 6. Preheat oven to 300 degrees F.
- 7. Pour 1/2 of sauce into heavy dutch oven. Place meat over. Pour other 1/2 of sauce over. Pour hot water over. Cover.
- 8. Cook in oven for at least 3 hours ( more is better) or until the meat is very soft. . Check periodically and add water if flanken if needed.
MEL MARKON'S SWEET-AND-SOUR CABBAGE SOUP
Mel Markon's was an old Southside Chicago delicatessen, which has long since closed. This is the best Jewish-style cabbage soup I've found. Source: Gourmet Magazine December 1980.
Provided by Alan in SW Florida
Categories Onions
Time 2h15m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Boil meat in water using a stainless steel or enameled kettle. Skim froth as it rises; then simmer for 1 hour, Transfer meat with a slotted spoon to a cutting board and trim away bones and fat. Skim fat off broth.
- Cube meat into small pieces then add back to broth. Add remaining ingredients and simmer for 30 to 60 minutes.
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