Tangy Sweet & Sour Cabbage Soup
- Ready In:
- 3 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.
Join The Conversation
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.
Superb! The sweet and sour with the lemon/brown sugar really makes it. I used vege stock instead of beef consomme and elk burger instead of steak. I halved the recipe using savoy cabbage because it's smaller and it still made enough for four people. I also added one half cup of pearl barley. Thanks for posting!
RECIPE SUBMITTED BY
Busy professional, love to cook but have very little time. Married 32 years, no kids, but 3 cats who are my furry children. Very creative, hobbies include sewing, beadwork, knitting, crocheting, all types of handwork. Loved the old 'Zaar and had found lots of favorite recipes...