Sweet And Sour Cabbage Soup Recipes

Steps:

• Serve with grilled Swiss or extra-sharp white Cheddar cheese on pumpernickel or whole grain bread.;
• Heat a large Dutch oven or soup pot over medium-high heat. Add 1 tablespoon extra-virgin olive oil, and bacon. Brown and crisp bacon and remove to a plate, draining off some fat if you have more than enough to lightly coat the bottom of the pot.
• Add the onions, carrots, caraway, and apples, and stir a few minutes. Then wilt in the cabbage and season with black pepper and some freshly grated nutmeg. Cover with the lid slightly ajar and wilt cabbage while you prepare the sachet. Fill the cheesecloth with the juniper berries, cloves, bay leaves, orange rind, and cinnamon, and use kitchen twine to tie it to the side of the pot. Drop it into the pot and stir into the cabbage. Add the vinegar, keeping your head back from the hot pot, brown sugar, stock, and water, and bring the soup to a boil. Reduce heat and simmer 1 to 1 1/2 hours, until cabbage is very tender and soup has thickened. Stir the bacon bits back in, then adjust the salt to your taste.
• Cool and store for a make-ahead meal, or serve with grilled cheese sandwiches.

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:

• Combine the cabbage, bouillon, tomatoes, tomato sauce, brown sugar, granulated garlic, salt, pepper, cloves and sour salt in a large pot. Add just enough water until you see the cabbage start to float. Bring to a boil, then simmer for 1 hour.
• Add the beef and continue to cook for 1 more hour.
• Adjust the seasoning and remove from the heat.

Steps:

• In a Dutch oven, combine the water, beef, onion, tomatoes, cabbage, celery, carrot, sugar, vinegar and wine or broth if desired. Stir in the browning sauce, Worcestershire, tomato sauce, bouillon and seasonings. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, until vegetables are tender. , Combine flour and oil until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Refrigerate leftovers.

Steps:

• Place the vegetable oil into a large pot over medium heat. Stir in the sliced onions, and cook until transparent, about 5 minutes. Add the tomatoes and tomato sauce, using a spoon to slightly chop the whole tomatoes. Season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Cover, and simmer for 20 minutes, stirring occasionally. Stir the cabbage into the tomatoes. Cover, and simmer 1 hour until the cabbage is tender and mixes easily with the tomatoes.
• Place the ground beef, eggs, finely chopped onion, rice, water, additional 1 1/2 teaspoons salt, and 1/4 teaspoon pepper in a mixing bowl. Mix together with hands until thoroughly blended. Add additional rice if mixture is too moist. Form into golf ball-sized meatballs. Place meatballs on a plate, and refrigerate 20 minutes to firm.
• Place meatballs on the surface of the tomato mixture. Cover and simmer over medium heat until the meatballs are firm and cooked through, about 15 minutes. Gently stir the meatballs into the tomato mixture. Cover the pot and continue to simmer 45 minutes more. Stir in the lemon juice, and taste for seasoning, adding additional lemon juice if required. Stir in the raisins, and honey. Add the brown sugar, a little at a time, tasting after each addition. Cook mixture over medium heat 15 minutes more.

Steps:

• Heat the olive oil in a soup pot over medium heat.
• Add the onion, garlic, and caraway seeds, and saute, stirring frequently, until the onion is translucent.
• Stir in the paprika, and cook for 1 minute while stirring continuously.
• Add the diced tomatoes (with juice), tomato puree, cold water, and vinegar. Bring the soup to a simmer,.
• Simmer for 5 minutes.
• Add the cabbage and lemon zest; continue to simmer uncovered for 30 minutes, until the cabbage is tender.
• Add the honey.
• Season the soup with the salt and pepper and the optional smoked paprika.

Steps:

• In a large skillet, combine drippings or oil, brown sugar, vinegar, water, salt and pepper. Cook for 2-3 minutes or until hot, stirring occasionally. Add cabbage; cover and cook for 10 minutes over medium-low heat, stirring occasionally. Add apples, cook, uncovered, for about 10 minutes more or until tender, stirring occasionally.

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!