Best Sweet And Sour Cabbage Soup With Raisins Recipes

MEL MARKON'S SWEET-AND-SOUR CABBAGE SOUP

Steps:

• Boil meat in water using a stainless steel or enameled kettle. Skim froth as it rises; then simmer for 1 hour, Transfer meat with a slotted spoon to a cutting board and trim away bones and fat. Skim fat off broth.
• Cube meat into small pieces then add back to broth. Add remaining ingredients and simmer for 30 to 60 minutes.

VEGETARIAN SWEET AND SOUR CABBAGE SOUP

Steps:

• Heat oil in a large pot over medium heat; add garlic and cook until soft.
• Add the onion and sauté until transluscent.
• Add 3 c vegetable broth, carrots, tomatoes and purée, tomato paste, ketchup, sugar and the bay leaf.
• Bring to a boil then reduce to a simmer and cook for 10 minutes.
• Crush the whole tomatoes and continue to simmer until carrots are tender (10 more minutes).
• Discard bay leaf and, using an immersion blender, blend until slightly chunky (this step is not necessary, texture is good).
• Add lemon juice and cabbage and remaining 3 cups vegetable broth (there will be a LOT of cabbage, but it will cook down).
• Again, bring to a boil, then reduce heat and simmer until the cabbage is done however you like it (1 hour for al dente,2 hours for soft, or anywhere in between).
• Add 3-6 cups water, until the soup reaches your desired consistency.
• Add the raisins 10 minutes before serving.
• Season with salt and pepper.
• Serve with sour cream.

TANGY SWEET & SOUR CABBAGE SOUP

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!

SWEET AND SOUR CABBAGE SOUP

Steps:

• In a large pot heat olive oil over moderate heat and cook the onions until translucent.
• Add the minced garlic and crushed red pepper flakes and cook, stirring for 1 minute.
• Stir in the balsamic vinegar and the brown sugar and bring to a simmer.
• Add the cabbage and stir to combine.
• Add the tomatoes and the chicken stock and bring to a simmer.
• Season with salt and pepper, to taste.
• Simmer the soup uncovered, for 30-40 minutes until the cabbage is very tender.
• Taste soup and adjust seasoning with a bit more balsamic vinegar, brown sugar, salt &/or pepper.
• Stir in parsley.
• Serve hot with a dollop of sour cream and fresh chives.

SWEET AND SOUR CABBAGE SOUP

Steps:

• Combine the beef shanks and water in a large stock pot. Bring to a boil and reduce the heat to a very low simmer. Use a strainer to skim off any foam on the surface. Add the carrot pieces, whole onions, celery stalks, bay leaf, and peppercorns. Simmer for 4 hours, skimming the surface occasionally.
• Strain the stock. Discard the vegetables but reserve the meat. Allow the stock to cool to room temperature, then transfer to a covered container and refrigerate overnight. When the beef shanks are cool, remove the meat from the bones. Discard bones and gristle. Dice the meat and any remaining marrow into small cubes. Cover the container and refrigerate overnight.
• The next day, heat the vegetable oil in a stock pot or Dutch oven over medium heat. Stir in the garlic and 1 diced onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the paprika and cook 1 additional minute, stirring constantly. Gradually add the cabbage and cook, stirring occasionally, until slightly wilted and reduced in bulk, about 8 minutes.
• Remove the beef stock from the refrigerator; skim and discard any fat. Pour the stock into the pot; stir in the reserved chopped beef. Add the tomatoes with their juice. Bring the soup to a boil, and then reduce the heat to a simmer. Cook the soup, partially covered, until the cabbage is quite soft, about 1 hour.
• Stir in the lemon juice, sugar, dill, salt, and pepper. Add more water, if desired, for a thinner soup. Cook for 5 minutes, uncovered. Taste and adjust the seasonings before serving.