Sweet and Sour Cabbage Soup

This comforting sweet and sour cabbage soup is a Jewish recipe that uses savoy cabbage, a rich homemade beef stock, sweet paprika, and fresh dill.

• Preparation Time: 1 hr 30 mins
• Cooking Time: 5 hr 30 mins
• Total Time: 7 hr
• Calories: 380 Calories

Ingredients

• 1 lemon, juiced
• 2 tablespoons vegetable oil
• 1 bay leaf
• 2 cloves garlic, minced
• salt and freshly ground black pepper to taste
• 12 cups water
• 1 (14.5 ounce) can diced tomatoes with juice
• 1 onion, peeled and diced
• 4 pounds bone-in beef shank
• 16 peppercorns
• 3 onions, peeled
• 1 tablespoon sweet Hungarian paprika
• 3 carrots, peeled and cut into 3-inch pieces
• 4 stalks celery with leaves
• 1 head Savoy cabbage, coarsely chopped
• 0.25 cup white sugar
• 0.25 cup chopped fresh dill

Recipe Instructions

Step 1

Combine beef shanks and water in a large stock pot. Bring to a boil and reduce heat to a very low simmer. Use a strainer to skim off any foam on the surface. Add carrot pieces, whole onions, celery stalks, bay leaf, and peppercorns. Simmer for 4 hours, skimming the surface occasionally.

Step 2

Strain the stock. Discard the vegetables but reserve meat. Allow stock to cool to room temperature, then transfer to a covered container and refrigerate overnight. When beef shanks are cool, remove meat from the bones. Discard bones and gristle. Dice meat and any remaining marrow into small cubes. Cover the container and refrigerate overnight.

Step 3

The next day, heat vegetable oil in a stock pot or Dutch oven over medium heat. Stir in garlic and 1 diced onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Add paprika and cook 1 additional minute, stirring constantly. Gradually add cabbage and cook, stirring occasionally, until slightly wilted and reduced in bulk, about 8 minutes.

Step 4

Remove beef stock from the refrigerator; skim and discard any fat. Pour stock into the pot; stir in reserved chopped beef. Add tomatoes with their juice. Bring soup to a boil, and then reduce the heat to a simmer. Cook the soup, partially covered, until cabbage is quite soft, about 1 hour.

Step 5

Stir in lemon juice, sugar, dill, salt, and pepper. Add more water, if desired, for a thinner soup. Cook for 5 minutes, uncovered. Taste and adjust the seasonings before serving.