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Sweet and Sour Cabbage Soup
Sweet and Sour Cabbage Soup
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Prep Time:
90 minutes
Cook Time:
330 minutes
Total Time:
1860 minutes
Delicious Jewish sweet and sour cabbage soup with savory savoy cabbage, flavorful beef stock, sweet paprika, and fragrant dill.
Ingredients:
  • 4 pounds bone-in beef shank
  • 12 cups water
  • 3 carrots, peeled and cut into 3-inch pieces
  • 3 onions, peeled
  • 4 stalks celery with leaves
  • 1 bay leaf
  • 16 peppercorns
  • 2 tablespoons vegetable oil
  • 1 onion, peeled and diced
  • 2 cloves garlic, minced
  • 1 tablespoon sweet Hungarian paprika
  • 1 head Savoy cabbage, coarsely chopped
  • 1 (14.5 ounce) can diced tomatoes with juice
  • 1 lemon, juiced
  • 0.25 cup white sugar
  • 0.25 cup chopped fresh dill
  • salt and freshly ground black pepper to taste
Instructions:
  • In a large stock pot, add beef shanks and water. Bring to a boil, then reduce heat to a very low simmer. Skim off any foam using a strainer. Add carrots, onions, celery, bay leaf, and peppercorns. Simmer for 4 hours, occasionally skimming the surface.
  • After straining the stock, discard the vegetables but keep the meat. Let the stock cool to room temperature, then transfer it to a covered container and refrigerate overnight. Once the beef shanks have cooled, remove the meat from the bones, discard the bones and gristle, and dice the meat and any remaining marrow into small cubes. Cover the container and refrigerate overnight.
  • The following day, warm vegetable oil in a large stock pot or Dutch oven over medium heat. Saute garlic and 1 diced onion until the onion is soft and translucent, around 5 minutes. Mix in paprika and stir continuously for 1 more minute. Slowly incorporate the cabbage and cook until slightly wilted and reduced in size, about 8 minutes, stirring occasionally.
  • Take the beef stock out of the refrigerator, skim off any fat, and pour it into a pot. Stir in the reserved chopped beef and add the tomatoes with their juice. Bring the soup to a boil, then lower the heat to a simmer. Cook the soup partially covered until the cabbage is very soft, approximately 1 hour.
  • Mix in the fresh and zesty lemon juice, sweet sugar, aromatic dill, savory salt, and a touch of pepper. For a lighter consistency, feel free to incorporate more water. Simmer uncovered for 5 minutes to blend the flavors. Sample the soup and tweak the seasonings to your preference before enjoying a delightful meal.

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