Recipe by Michelle Berteig
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!
Top Review by Slatts
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!
- 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
Directions See How It's Made
- 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.