- Have you tried this recipes?
17 weeks 5 days ago - Eat local. Eat fresh. Eat in
28 weeks 3 days ago - foods
30 weeks 11 hours ago - Hack your Collards
31 weeks 6 days ago - Fleechski
1 year 2 weeks ago - Coconut milk adds delciousness
1 year 12 weeks ago - apparently you really have
1 year 13 weeks ago - I am glad that you joined us
1 year 14 weeks ago - Crunchy Oat Bars
1 year 15 weeks ago - THANKS, I WAS COOKING
1 year 35 weeks ago
Czechoslovakian Cabbage Soup
Summary
| Yield | |
|---|---|
| Source | Nutbread and Nostalgia, page 49 |
| Prep time | 3 1⁄2 hours |
| Flavors | tomato cabbage beef Czechoslovakian sauerkraut Tabasco |
| Mealtime | Soup |
Description
A great winter soup that is classic Eastern European.
Ingredients
Instructions
Put the beef bones, onions, carrots, garlic, and bay leaf in an oven-proof pan, and then put the beef shortribs on top. Add the thyme and paprika over top.
Bake for about 20 minutes at 450° or until meat is nicely browned.
Add everything to a large soup pot (look at the amounts of water and other ingredients. It will need to hold about 20 cups or so).
Add the water, cabbage, tomatoes, salt and Tabasco sauce to the soup pot and cook over high heat until it starts boiling. Cover and let it simmer for 1 1/2 hours.
Take off the cover and skim off the fat. Add the parsley, lemon juice, sugar, and sauerkraut and cook uncovered for another hour.
Remove the bones and shortribs and take the meat off the shortrib bones, cut into pieces, and put it back in the pot. Simmer for another couple of minutes.
Serve in soup bowls with a dollop of sour cream.
Notes
I usually skip the sugar, and use whatever hot sauce I have around. Lemon juice can be replaced with white vinegar to taste.
This can also be made completely vegetarian if you skip the beef and bones and add some high quality vegetable broth.
Comments
THANKS, I WAS COOKING
THANKS, I WAS COOKING CABBAGE SOUP AND WHEN I TASTED IT I FOUND IT LACKING!WHEN I READ YOUR RECIPIE AND SAW THAT YOU ADDED RIBS,VINEGAR,HOT SAUCE AND PARSLEY I REMBERED I HAD COOKED LEFTOVER RIBS WHICH I ADDED AS WELL AS A BAY LEAF WHICH I FORGOT AND SOME RICE WINE VINEGAR BUT NOT MUCH AS WELL AS HOT SAUCE BUT AGAIN NOT MUCH AND IT CAME OUT FANTASTIC....THANK YOU SO VERY MUCH!
Worked out great with more water
Recalling my issue with not enough broth in the Linda soup, I doubled the water for this recipe.
I'm really happy with how it turned out. I was a little short on cabbage, so I added a bunch of celery. The bones and short ribs browned nicely and added a lot of flavour. In the past, I've just browned them a bit in the pot, but roasting them in the oven is a crucial step for the full flavour to develop.