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Feb 2, 2011 11:08PM
lago
wrote:
Sweet & Sour Cabbage Soup is very Russian and/or Jewish. I am not allowed to give out my mother's recipe but there are many online. It's really hard to screw up. I do use brown sugar, not white sugar in the recipe. I also use sour salt (citric acid) instead of salt. Below are links to recipies that sound pretty close to my moms:
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Sweet and sour cabbage borscht
Source: http://gotnomilk.wordpress.com/2008/01/16/sweet-and-sour-cabbage-borscht/
1 pound of flanken
2 tablespoons of canola oil
3 onions, chopped
2 28-ounce cans of crushed tomatoes, in puree
1/2 cup freshly squeezed lemon juice, more to taste
1/4 cup of brown sugar, more to taste
2 teaspoons of kosher salt
1/4 teaspoon of pepper
1 bay leaf
1 teaspoon freshly ground ginger
1 large head of cabbage, coarsely chopped
In a large pot, cover the flanken with water and boil for 15 minutes.
In a large Dutch oven, saute the onions in the oil until soft. Stir in the tomatoes plus one can's worth of water. Add the meat, stir, cover, and simmer for an hour. (or till cabbage is don)
Stir in the lemon juice, brown sugar, salt, pepper, bay leaf, and ginger. Add the cabbage, stir, and cook until the meat is tender and falling apart. (about 1 more hour).
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Hungarian Jewish Cabbage Soup
source: chowhound.chow.com/topics/355405
3-4 lbs. beef short ribs
2 T olive oil
2 T beef base
28 oz. can diced tomatoes with juice
3 T brown sugar
2 large onions, chopped
salt & pepper
1 large cabbage, cut in quarters, cored, and finely sliced
1/3 cup white wine vinegar
4 qt. water
• Brown short ribs in olive oil till well carmelized in 8 qt. soup pot. Remove, reserve for later.
• In same pot, cook onions till carmelized (15-20 min).
• Return short ribs, add cabbage and cook till cabbage is "sweated",
or starting to turn translucent.
• Add tomatoes, beef base, sugar, *vinegar, salt & pepper and cover with 4 qt. cold water.
• Bring to a boil, then turn heat to simmer and cook for 3 hours, stirring occasionally.
• Taste when finished and adjust seasoning, perhaps more s/p, sugar, or vinegar.
• Let pot sit overnight in fridge when cooled, then you can easily remove any fat.
• Remove short ribs and shred or dice meat in small pieces, return meat (not bones) to pot.
This improves with age, can be kept a week or fridge (not in original pot) or frozen for several months.
*[I use sour salt (citric acid) instead of salt & lemon juice instead of vinegar]
DONE!! goo.gl/IoaN6U • Tattoos 2.7.2012 • Nipples 10.6.2011 • Exchange 6.24.2011 • Chemo 1.18. 2011 • BMX 8.31.2010
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