Russian Cabbage Soup Recipes

Steps:

• Place sliced potatoes and beets in a medium saucepan over high heat; cover with stock, and boil until vegetables are tender. Remove potatoes and beets with a slotted spoon, and reserve stock.
• Melt butter in a large skillet over medium heat. Stir in onions, caraway seeds, and salt; cook until onions become soft and translucent. Then stir in celery, carrots, and cabbage. Mix in reserved stock; cook, covered, until all vegetables are tender, about 10 minutes.
• Add potatoes and beets to the skillet. Season with black pepper and dill weed. Stir in cider vinegar, honey, and tomato puree. Cover, reduce heat to medium low, and simmer at least 30 minutes. Serve topped with sour cream, extra dill weed, and chopped fresh tomatoes.

Steps:

• In a large soup pot cover the beef, tomatoes, onion, bay leaf and garlic with cold water.
• Let stand for 1 hour and simmer covered for 3 hours.
• Remove the bay leaf, add cabbage, sugar, onion, salt and pepper.
• Simmer for 15 minutes more.
• Remove from heat, add lemon juice and offer Sour Cream at the table.

Steps:

• Cut chuck steak into cubes.
• Combine vegetable stock and beer in a Dutch oven and bring to a boil. Add chuck steak and return to a boil; skimming off and discarding any foam from the top. Add olive oil, paprika, and pepper. Reduce heat and simmer until meat is very tender, 1 to 2 hours.
• Add cabbage, onions, carrots, garlic, basmati and wild rice; simmer for 30 minutes. Add tomato puree, diced tomatoes, and sugar; simmer for another 30 minutes. Season with salt and pepper and serve.

Steps:

• Crumble the ground beef into a large pot. Add the diced tomatoes, tomato sauce, beef bouillon cubes, carrots, onion, vinegar, sugar, salt and pepper. Pour in 1 quart of water, and bring to a boil. Stir to break up the beef while heating. Once the soup comes to a boil, cover and simmer for 30 minutes over low heat.
• Pour in another quart of water, and return to a slow boil. Add garlic and cabbage. Simmer for 25 minutes, until cabbage is tender. Ladle into soup bowls to serve.

Steps:

• Put meat and onion in crock pot and cover with beef broth and tomatoes.
• Cook on low for three hours.
• Add the rest of the ingredients.
• Cook on low for three hours.
• Add salt and pepper as needed.

Steps:

• Crumble the ground beef into a large pot. Add the diced tomatoes, tomato sauce, beef bouillon cubes, carrots, onion, vinegar, sugar, salt and pepper.
• Pour in 1 quart of water, and bring to a boil. Stir to break up the beef while heating. Once the soup comes to a boil, cover and simmer for 30 minutes over low heat.
• Pour in another quart of water, and return to a slow boil. Add garlic and cabbage. Simmer for 25 minutes, until cabbage is tender. Ladle into soup bowls to serve.

Steps:

• In a medium-to-large stewpot or crockpot, layer the above ingredients in the following order: Bacon, 1/4 of the cabbage, 1/4 of the sauerkraut, 1/4 of the tomatoes, 1/4 of the barley.
• Layer the remaining cabbage, sauerkraut, tomatoes and barley in the same amounts and order.
• If there appears to be insufficient tomato juice, add about 1 cup water.
• Salt and pepper if desired.
• Cover, cook on high for about 20 minutes, then reduce heat to simmer and cook for an additional 3-5 hours, checking occasionally to make sure your heat is low enough that the soup does not burn.