TANGY SWEET & SOUR CABBAGE SOUP
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!
Provided by Michelle Berteig
Categories Low Cholesterol
Time 3h
Yield 10 serving(s)
Number Of Ingredients 16
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!
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Nombuyiselo Lucia
[email protected]I made this soup for a potluck and it was a huge hit. Everyone loved it!
Joseph Jack
[email protected]This soup is perfect for a cold winter day. It's so warm and comforting.
Robert Baker
[email protected]I'm a vegetarian and I love this soup. It's so hearty and filling. I usually add some tofu or tempeh for extra protein.
Edwin Nyachio
[email protected]This soup is a great way to get your kids to eat their vegetables. My kids loved the sweet and sour flavors.
Rafena Bacchus
[email protected]I love this soup! It's so flavorful and comforting. I always make a big batch so I can have leftovers for lunch the next day.
Dannyplays mendez
[email protected]This soup was really easy to make and it turned out great! I especially liked the addition of pineapple.
Sqxibzz
[email protected]The soup was good, but it was a bit too sweet for me. I think I would have preferred it if there was less sugar.
Munasdeen Mohamed
[email protected]This soup was a bit too sour for my taste. I think I would have preferred it if there was less vinegar.
Mahamudul Hashan
[email protected]I was a bit hesitant to try this soup because I'm not a big fan of cabbage. But I was pleasantly surprised! The flavors were well-balanced and the soup was very satisfying.
AQIB EDIT
[email protected]This soup is a great way to use up leftover cabbage. It's also a healthy and affordable meal. I would definitely recommend it.
Regina Waweru
[email protected]I've made this soup several times and it's always a hit. It's so easy to make and the flavors are amazing. I love the combination of the sweet and sour flavors.
M. Asif Azeemi
[email protected]This soup was a delightful blend of tangy and sweet flavors. The cabbage and carrots added a nice crunch, and the tomatoes and pineapple gave it a vibrant color. I followed the recipe exactly and it turned out perfectly. My family loved it!