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6 cups beef, chicken, or vegetable broth
For Top-of-Stove:
Simmer for 20 minutes or until carrots are tender. Adjust seasonings, and serve.
For Crockpot:
Add the rest of the ingredients. Cook on low for three hours. Add salt and pepper as needed.
Poster's Notes:
The recipe is true to my childhood, and I make it frequently, with variations.
For example, I use chuck roast instead of stew meat, add golden raisins, use white sugar instead of the brown sugar, and/or use a large can of tomatoes instead of all of the diced tomatoes, tomato sauce and ketchup. In fact, I usually make the soup with whatever beef bones I have on hand and flanken.
Posted by Gloria Whitman
Nutritional Info Per Serving: N/A
1 or 2 onions, chopped
1 pound beef stew meat, in small chunks
1 15-ounce can diced tomatoes, undrained
4 cups red or green cabbage, chopped or sliced thinly
2 cups sauerkraut, undrained (optional)
3/4 cup brown sugar
1/2 cup lemon juice
1/4 cup tomato sauce
1/4 cup ketchup
1/2 cup carrots, sliced thinly
1/2 cup celery, chopped (optional)
1/2 cup golden raisins (optional)
Salt, to taste
Pepper, to taste
Combine all ingredients adding cabbage last. Test sweet and sour, adding sour salt, if you have it.
Put meat and onion in crockpot and cover with beef, chicken, or vegetable broth and tomatoes. Cook on low for three hours.
This is rendition of the hearty sweet-and-sour soup that reflects my Russian-Jewish heritage. I obtained it online several years ago. The measurements are approximate and should be adjusted according to taste.