Sweet and Sour Cabbage Soup

4.7
(14)
14 Reviews
4 Photos

This hearty sweet and sour cabbage soup is my version of an old favorite Ashkenazi Jewish recipe. I make a stock first, then make the soup. This allows for de-fatting the soup, but you need to make this on two days, so time accordingly. Using savoy cabbage gives the soup superlative texture and flavor.

Submitted by JOHNTHEBEAR
Updated on August 23, 2023
4
4
Prep Time:
1 hr 30 mins
Cook Time:
5 hrs 30 mins
Additional Time:
1 day
Total Time:
1 day 7 hrs
Servings:
12
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Ingredients

Original recipe (1X) yields 12 servings

For the stock:

  • 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

For the soup:

  • 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

  • ¼ cup white sugar

  • ¼ cup chopped fresh dill

  • salt and freshly ground black pepper to taste

Directions

  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.

  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.

  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.

  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.

  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.

Cook’s Note

You can use sucralose instead of sugar, if you prefer. There is virtually no taste difference in sweet and sour recipes such as this one. 

22 home cooks made it!

Nutrition Facts (per serving)

380 Calories
12g Fat
14g Carbs
52g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 380
% Daily Value *
Total Fat 12g 16%
Saturated Fat 4g 19%
Cholesterol 118mg 39%
Sodium 149mg 6%
Total Carbohydrate 14g 5%
Dietary Fiber 3g 11%
Total Sugars 7g
Protein 52g 105%
Vitamin C 12mg 14%
Calcium 100mg 8%
Iron 7mg 37%
Potassium 922mg 20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.