Sweet and Sour Cabbage Soup

Rating:
Servings:
30
Prep Time:
45 minutes
Cook Time:
3 Hours
Total Time:
4 Hours
A word from the cook
Traditional sweet and sour cabbage soup, a recipe from my Mother in-law.
Ingredients

Chuck roast or short ribs 3 lbs
Carrots 1 1/2 cups
Celery 4-5 stalks finally chopped, by hand
Onions 2 medium onions chopped
Garlic three cloves minced and put in last for browning
1 Large can tomato puree
1 Large can Stewed tomatoes (I use Italian for the added ingredients for flavor)
3 small cans tomato sauce
1 small can tomato paste
3 32oz vegetable soup
Water from one large can from tomatoes or a bit more.
1 bay leaf
1-2 TALB. Marjoram leaves (love it, gives awesome flavor)
5 little pieces red pepper flakes, optional
2 vegetable bullion cubes
1 cup of brown sugar, less if you don’t like it as sweet
1 ½ lemons squeezed into soup or more for more sour

Instructions

1) Brown chuck roast on both sides *in a very large pot, with crushed black pepper and kosher salt, rest to cool so you can cut in small piece to add to soup later.

2) While meat is browning I use my food processor to Chop
Carrots 1 1/2 cups
Celery 4-5 stalks finely chopped, by hand
Onions 2 medium onions chopped
Garlic three cloves minced and put in last for browning

In the same *very large pot I browned the meat in, add more oil and the above ingredients, they should be very soft but not browned.

3) Start adding bite size pieces of chuck (I take all the fat off, your choice)
Add:
1 Large can tomato puree
1 Large can Stewed tomatoes (I use Italian for the added ingredients for flavor)
3 small cans tomato sauce
1 small can tomato paste

4) Add: 3 boxes of organic vegetable soup
water from one large can from tomatoes or a bit more.

5) Add:
1 bay leaf
1-2 TALB. Marjoram leaves (love it, gives awesome flavor)
5 little pieces red pepper flakes, optional
2 vegetable bouillon cubes
1 cup of brown sugar, less if you don’t like it as sweet
1 ½ lemons squeezed into soup or more for more sour

After all is mixed in and boiling for a while, I taste to add more lemon or sugar or even tomato sauce for more depth. Then I add two nice size cabbages cut into medium pieces.

After it’s been cooking for an hour or two, I add a ½ of a very browned onion.

Served with sour cream (thats the russian part)

Enjoy!

2 Notes

  1. Ronny Sage

    My Favorite!

  2. marc-e marc

    Oy Vey! what good soup!