Sweet and Sour Cabbage Soup. A rich, long-simmered homemade beef stock is the base of this cabbage soup. It's an Ashkenazi Jewish recipe that is flavored with sweet paprika and fresh dill. For a healthier version, use sucralose instead of sugar – there is virtually no taste difference in sweet and sour recipes such as this one.
Serve the soup topped with a dollop of sour cream, if using. Taste soup and adjust seasoning with more balsamic vinegar, brown sugar, salt and/or pepper. Serve hot with a dollop of sour cream and chives. You can cook Sweet and Sour Cabbage Soup using 9 ingredients and 5 steps. Here is how you cook that.
Ingredients of Sweet and Sour Cabbage Soup
- You need 2-1/2 pound of purple cabbage.
- You need 2 tablespoons of salt.
- Prepare 1 cup of sweet and sour plum duck sauce.
- You need 1 quart of water.
- Prepare 1 pint of chicken stock.
- Prepare 1/2 cup of butter.
- It’s 1/4 cup of water.
- It’s 1 tablespoon of cornstarch.
- It’s To taste of red wine vinegar or hot vinegar sauce optional.
This wholesome sweet-and-sour soup combines beef, caraway seeds, sweet paprika and cabbage–ingredients that star in a number of German dishes. It is particularly nice served with crusty rye bread. For an even heartier soup, add diced cooked potatoes along with the cabbage. After one hour, add the cabbage and sauerkraut to the pot.
Sweet and Sour Cabbage Soup instructions
- Boil the chicken broth and water add half the salt and all the butter..
- Chop the cabbage and add to the boiling liquids. Cover and boil for 20-25.
- Measure the sweet and sour sauce..
- Add to the cabbage stir in well. Boil 10 minutes..
- Mix the cornstarch and broth. Add to the cabbage and stir till thickened just a bit. Add vinegar to your bowl if you like. Serve. I hope you enjoy!.
You may need more of each to taste, the soup should definitely be sweet, and sour. A "sweet"-and-sour soup like this does contain sugar. But look at the yield and the rest of the ingredients. A half-cup in a huge pot like this will yield only two teaspoons per bowl Heat oil in a large soup pot over medium heat. Add onion and sauté until soft.