Tangy Sweet Sour Cabbage Soup Food

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 TANGY CABBAGE SOUP

Steps:

• Heat oil in a large saucepan over medium heat. Stir in cabbage, celery, onion, and garlic. Cook until onion is translucent, about 5 minutes. Stir in water and vegetable bouillon. Add diced tomatoes, tomato paste, and vinegar. Continue stirring, slowly adding sugar until broth reaches the desired sweetness.
• Season soup with paprika, cayenne, rosemary, thyme, salt, and pepper. Bring to a boil; reduce heat and simmer until vegetables are tender, 40 minutes to 1 hour.

SWEET-AND-SOUR CABBAGE

Steps:

• In a large skillet, combine drippings or oil, brown sugar, vinegar, water, salt and pepper. Cook for 2-3 minutes or until hot, stirring occasionally. Add cabbage; cover and cook for 10 minutes over medium-low heat, stirring occasionally. Add apples, cook, uncovered, for about 10 minutes more or until tender, stirring occasionally.

UKRAINIAN SWEET AND SOUR CABBAGE SOUP

Steps:

• In a large saucepan, saute the apple and onion in the butter until tender. Stir in the cabbage and saute for 5 more minutes.
• Pour in stock and vinegar; bring to a boil. Reduce heat and stir in sugar, salt, pepper, celery seed, and raisins. Simmer, uncovered, for an hour. Stir in apple butter.

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.

RED CABBAGE SWEET & SOUR

Steps:

• Combine all ingredients in a 10-12 quart stainless steel soup pot.
• Bring to a boil, stir, cover, and simmer over low heat, stirring occasionally--about 1 hour.
• Salt to taste.
• NOTE* replace with water and two beef bouillon cubes.

TANGY SWEET & SOUR CABBAGE SOUP

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 WITH RAISINS

Steps:

• Brown the beef in in large dutch oven or stock pot over medium high heat.
• After a few minutes, add the onion, and continue cooking until the onions are transparent, and most of the pink is gone from the meat, about 10 minutes total.
• Drain any excess grease from the meat and onions, and return to the pan.
• Add the cabbage and 1/4 cup of the water, cover, and cook over medium heat until the cabbage is limp and getting tender, but still holds its shape, stirring occasionally, about 15 minutes.
• Add the remaining ingredients, and simmer until the vegetables in the soup are as tender as you would like, about 30 minutes.
• Serve with additional lemon juice and fresh ground pepper, to taste.
• Like many soups, this is much better the second day after the flavors have a chance to blend.

TANGY SWEET AND SOUR PORK

Steps:

• Drain pineapple, reserving the juice; set pineapple aside. Add enough water to juice to measure 3/4 cup. Combine the cornstarch, soy sauce, honey, bouillon, garlic, pepper and pineapple juice mixture until smooth; set aside. , Heat oil in a large skillet; cook and stir pork and green pepper for 6-8 minutes or until pork is no longer pink and green pepper is crisp-tender. , Stir pineapple juice mixture; add to the skillet with pineapple. Bring to a boil. Cook and stir for 1-2 minutes or until thickened and bubbly. Serve with rice.

SWEET AND SOUR CABBAGE SOUP

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.

HOT AND SOUR CABBAGE SOUP

Steps:

• Pour chicken stock into a large pot. Stir the crumbled ground pork into the stock, and simmer over medium heat until the pork is cooked through and no longer pink, about 15 minutes. Stir in the cabbage, bean sprouts, green onions, corn, mushrooms, ginger, garlic, vinegar, sesame oil, Szechwan sauce, soy sauce, and cayenne pepper, and cook 5 minutes more. Adjust seasonings to taste.