SWEET RUSSIAN CABBAGE SOUP
This is a simple recipe for a wonderful rich cabbage soup.
Provided by Ron Shepherd
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cabbage Soup Recipes
Time 1h10m
Yield 4
Number Of Ingredients 13
Steps:
- Crumble the ground beef into a large pot. Add the diced tomatoes, tomato sauce, beef bouillon cubes, carrots, onion, vinegar, sugar, salt and pepper. Pour in 1 quart of water, and bring to a boil. Stir to break up the beef while heating. Once the soup comes to a boil, cover and simmer for 30 minutes over low heat.
- Pour in another quart of water, and return to a slow boil. Add garlic and cabbage. Simmer for 25 minutes, until cabbage is tender. Ladle into soup bowls to serve.
Nutrition Facts : Calories 688.2 calories, Carbohydrate 55.5 g, Cholesterol 127.8 mg, Fat 35.9 g, Fiber 10.4 g, Protein 36.9 g, SaturatedFat 14.4 g, Sodium 2396.3 mg, Sugar 42.3 g
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 CABBAGE
Here it is, my Mother's sweet and sour cabbage recipe! Whenever served guests will ask for the recipe. Quite simple to make, and can easily be doubled for a dish to pass, etc...
Provided by Uncle 12
Categories Low Protein
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- add shredded cabbage to boiling water, cover and boil about 15 minutes until crisp tender, drain.
- fry bacon until crisp, crumble and reserve 1 tbsp drippings.
- stir in brown sugar, water, salt pepper and onion.
- cook until thick, add to cabbage and stir in bacon.
BOHEMIAN SWEET AND SOUR CABBAGE
This recipe is so old it could be considered "antique." It was my Grandmother's recipe. When I prepared it, I was an adult but it definitely rang childhood memory bells. I did remember the delicious taste. My Grandmother wrote out this recipe as I am reproducing it and on the recipe she noted that this dish is good with roast pork or pork chops, dumplings and applesauce. An excellent meal from Central Europe! (Bread dumplings are now available in the freezer section of the supermarket.)
Provided by Lorraine of AZ
Categories Vegetable
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Brown the onion in the shortening, only to a golden color. Do not brown.
- Add the water, vinegar, sugar, salt and pepper. Bring the liquid to a boil. (This liquid is just enough for this size cabbage.).
- Put cabbage in; sprinkle with caraway seed if you wish.
- Boil for 1/2 hour.
- Sprinkle with flour. Stir it up and boil just a few seconds for the flour to dissolve.
- Grandmother notes that you shouldn't "put cooked cabbage in the freezer -- just in box." (Box is the old-time short way of saying "icebox" -- we would say refrigerator!).
GERMAN-STYLE SWEET AND SOUR RED CABBAGE SOUP
Provided by Rachael Ray : Food Network
Time 3h
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Serve with grilled Swiss or extra-sharp white Cheddar cheese on pumpernickel or whole grain bread.;
- Heat a large Dutch oven or soup pot over medium-high heat. Add 1 tablespoon extra-virgin olive oil, and bacon. Brown and crisp bacon and remove to a plate, draining off some fat if you have more than enough to lightly coat the bottom of the pot.
- Add the onions, carrots, caraway, and apples, and stir a few minutes. Then wilt in the cabbage and season with black pepper and some freshly grated nutmeg. Cover with the lid slightly ajar and wilt cabbage while you prepare the sachet. Fill the cheesecloth with the juniper berries, cloves, bay leaves, orange rind, and cinnamon, and use kitchen twine to tie it to the side of the pot. Drop it into the pot and stir into the cabbage. Add the vinegar, keeping your head back from the hot pot, brown sugar, stock, and water, and bring the soup to a boil. Reduce heat and simmer 1 to 1 1/2 hours, until cabbage is very tender and soup has thickened. Stir the bacon bits back in, then adjust the salt to your taste.
- Cool and store for a make-ahead meal, or serve with grilled cheese sandwiches.
SWEET & SOUR CABBAGE SOUP
This sweet and savory soup gets its tang from just a touch of cider vinegar and its sweetness from brown sugar. It's a perfect light meal when paired with a hearty bread and a refreshing salad and makes a wonderful first course.
Provided by Jodi Luber
Time 40m
Number Of Ingredients 13
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.
SWEET N "SAUR" CABBAGE SOUP
Provided by Rachael Ray : Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat a soup pot over medium high heat with extra-virgin olive oil. Add ham and lightly brown 2 to 3 minutes. Add shredded cabbage and stir in the onions and carrots as you finish chopping and grating them. Stir in the frozen hash browns and season the vegetables liberally with salt and pepper. Add in a bay leaf, cider, honey, beans, saurkraut and chicken stock. Place a lid on the pot and bring soup to a boil. Uncover and simmer 10 minutes until vegetables are tender. Stir in dill and adjust seasoning of soup. Serve the soup in shallow bowls and top with sour cream.
SWEET-AND-SOUR CABBAGE
Steps:
- Melt 2 tablespoons butter in a large skillet over medium heat. Add 3/4 teaspoon caraway seeds and 1 minced garlic clove; cook, stirring, 1 minute. Halve 2 pounds carrots lengthwise and cut into 2-inch pieces; add to the skillet along with 1/2 cup water, 3 tablespoons each brown sugar and cider vinegar, and salt and pepper to taste. Bring to a simmer, cover and cook 15 minutes. Stir in 4 cups shredded red cabbage and season with salt; cook 5 minutes. Remove from the heat and add a squeeze of lemon juice. Transfer to a bowl and top with torn fresh dill and parsley.
SWEET-AND-SOUR BEEF CABBAGE SOUP
My sweet and sour cabbage soup is a standout crowd pleaser that is sure to satisfy even the pickiest of guests. -Mae Lavan, Chicago, Illinois
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8-10 servings (2-3/4 quarts).
Number Of Ingredients 19
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.
Nutrition Facts : Calories 161 calories, Fat 4g fat (0 saturated fat), Cholesterol 10mg cholesterol, Sodium 578mg sodium, Carbohydrate 27g carbohydrate (23g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges
SWEET-AND-SOUR BEEF CABBAGE SOUP
Comforting old world sweet and sour cabbage soup made with beef short ribs, cabbage, red wine vinegar, brown sugar and allspice.
Provided by Kelly ~ the hungry bluebird
Categories Soup
Time 1h45m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 251 kcal, Carbohydrate 19 g, Protein 18 g, Fat 12 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 49 mg, Sodium 298 mg, Fiber 3 g, Sugar 13 g, UnsaturatedFat 7 g, ServingSize 1 serving
TANGY SWEET & SOUR CABBAGE SOUP
A family favorite, I took bits and pieces from several recipes and tweaked it to our preferences. The first time I made this, I used the juice of 2 lemons, which was not enough, and probably 1 cup of brown sugar or a bit more, which was about right. In addition to the lemon juice, I added a bit of cider vinegar as well - the soup needed more of a sour taste. Turned out great!
Provided by Michelle Berteig
Categories Low Cholesterol
Time 3h
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- In a large soup pot or dutch oven, brown meat on all sides in olive oil under medium high heat. Season the meat with salt, pepper, or your favorite spices while cooking. When browned all over, remove the meat to a separate plate.
- Add the onion, parsnips, carrots and celery to the pot, plus a little more oil (if needed to prevent sticking). Cook over medium heat, stirring often, until browned and softened.
- Add in the can of stewed tomatoes, cutting up the large slices of tomatoes into smaller pieces.
- Add in the cans of beef consomme and 3 cans of water. You can also use beef broth or French onion soup as well.
- Place the meat back into the pot. Bring to a boil over high heat, then reduce heat to low, cover and simmer for one hour.
- After one hour, add the cabbage and sauerkraut to the pot. Again, bring to a boil, cover, and simmer on low heat for another hour.
- After another hour has gone by, add the juice of 2 or 3 lemons to the soup and the brown sugar. You may need more of each to taste, the soup should definitely be sweet, and sour.
- Enjoy!
SWEET AND SOUR CABBAGE SOUP
This is real comfort food! It is easy to prepare and oh so yummy. Recipe courtesy: Sara Moulton, 2003 - Television Food Network.
Provided by Manami
Categories Onions
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a large pot heat olive oil over moderate heat and cook the onions until translucent.
- Add the minced garlic and crushed red pepper flakes and cook, stirring for 1 minute.
- Stir in the balsamic vinegar and the brown sugar and bring to a simmer.
- Add the cabbage and stir to combine.
- Add the tomatoes and the chicken stock and bring to a simmer.
- Season with salt and pepper, to taste.
- Simmer the soup uncovered, for 30-40 minutes until the cabbage is very tender.
- Taste soup and adjust seasoning with a bit more balsamic vinegar, brown sugar, salt &/or pepper.
- Stir in parsley.
- Serve hot with a dollop of sour cream and fresh chives.
Nutrition Facts : Calories 305.7, Fat 14.8, SaturatedFat 2.6, Cholesterol 10.8, Sodium 552, Carbohydrate 33.6, Fiber 3.5, Sugar 19.4, Protein 11.5
SWEET AND SOUR CABBAGE SOUP
One of my absolute favorite soups is sweet and sour cabbage soup. Since I haven't been able to get to my usual place lately to get my fix, I've been having a terrible craving. So I decided to do something about it. After going through recipe after recipe that didn't come close to what I have become accustomed to, I came to...
Provided by Robert Kimmons
Categories Vegetable Soup
Time 6h15m
Number Of Ingredients 11
Steps:
- 1. In a large crock pot or stock pot add all of the ingredients, except for the cabbage. Note that if you less of a tang to your soup, adjust the vinegar from ½ a cup to 1/3 of a cup. If you want a sweeter soup, just increase the measurement by a tablespoon at a time and taste test it until satisfied. Start heating all the ingredients on high if cooking in a crock pot and over medium heat if cooking on the stove top.
- 2. Core the head of cabbage. Cut into quarters and slice the quarters into one inch segments, keeping the shape of the wedge. Then cut the wedge in the other direction so that you end up with spoon sized pieces of cabbage. Add the cut cabbage to the broth, working the cabbage down into the pot as much as possible.
- 3. Cook until cabbage is soft. I cooked mine in the crock pot for six hours on the high setting. Four probably would have been enough, but you can try it and judge for yourself. If cooking on the stove top, this should be about an hour and a half to two hours over medium heat.
SWEET AND SOUR CABBAGE SOUP
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
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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- In a large saucepan, cook the bacon over moderate heat until crisp. Remove the bacon with a slotted spoon and drain on paper towels. Pour off all but 1 tablespoon of the fat. Reduce the heat to moderately low. Add the onion, carrots, celery, and turnip and cook, stirring occasionally, until the vegetables start to soften, about 5 minutes.
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