Prep 30 mins
Cook 2 hrs 30 mins
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!
- 3 lbs chuck roast or 3 lbs chuck steaks or 3 lbs beef short ribs
- 1 onion, chopped
- 3 parsnips, peeled and diced
- 3 carrots, peeled and diced
- 1 -2 stalk celery, diced
- 28 ounces stewed tomatoes
- 3 (10 3/4 ounce) cans condensed beef consomme
- 1 cabbage, coarsely shredded
- 14 ounces sauerkraut, drained
- 2 -3 lemons, juiced
- 2⁄3 cup brown sugar (or more)
- salt, to taste
- pepper, to taste
- garlic powder, to taste
- 1 -2 tablespoon olive oil
- 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.
DH and enjoyed this soup. Not something we would normally make but that is what ZWT is all about! I added cider vinegar like you suggested because it was a bit on the sweet side for us and needed some more zing. Thanks for taking us on a new taste experience!
I would give this 6 stars if I could. This is without a doubt the BEST cabbage soup. Forget the pictures and just enjoy the soup. Freezes perfect. I gave it as gifts to people with the flu and they raved and raved. I never rate, but this is outstanding.
I agree with Ice Cool Kitty that this soup is strangely addicting! I made this exactly as posted, using beef short ribs (as I think they pack a lot of flavor) and Savoy cabbage. I used the juice of 2 large lemons and 2/3 cup brown sugar (not packed tightly). The soup was seasoned perfectly, and was worth the long cooking time. When the soup had cooled a little, I removed the short ribs, discarding the bones, and dicing the meat before adding it back in. The sweet/sour ratio was perfect for me. All I know is, I keep finding myself dipping back into the pot for another spoonful. Like I said, strangely addicting! Made for ZWT7.