TANGY SWEET & SOUR CABBAGE SOUP

Tangy Sweet & Sour Cabbage Soup image

Provided by Michelle Berteig

Time 3h

Yield 10 serving(s)

Number Of Ingredients 16

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
water

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!