Great Grandma Elzbietas Lithuanian Cabbage Soup Recipes

LITHUANIAN CABBAGE SOUP (KOPUSTU SRIUBA)

Steps:

• In a large pot, place the sauerkraut, chicken stock, smoked meat, peppercorns and bay leaves. Add water to cover. Bring to a boil, reduce temperature, cover and simmer for 1 to 2 hours. Meat should be tender.
• Remove meat, discard bones, dice and return to the pot. Add the shredded cabbage, tomatoes and onion. Bring to a boil, reduce to a simmer and cook another hour or so.
• Add water, as necessary, to keep it soupy.
• To serve, remove the bay leaves and dish up, with hot boiled potatoes on the side.
• Note: If you prefer, substitute 1 cup shredded carrots for the tomatoes. Smoked turkey is a good substitute for the ham hocks. And there is nothing wrong with a nice hambone!
• Note2: You can drain and rinse the sauerkraut for a milder dish, but I think this is pretty mild, because of all the liquid and the fresh cabbage.
• Note3: You can reduce the amount of chicken stock if you need to - the meat will add a lot of substance to the liquid. I also have used the strained liquid left over after cooking a corned beef in the crock.

BESS FEIGENBAUM'S CABBAGE SOUP

Steps:

• In a 6-quart pot over medium-low heat, heat olive oil and add garlic. Cover and cook until garlic is tender but not browned, about 2 minutes. Add onion, and sauté until translucent. Add 3 cups water, carrots, tomatoes and purée, tomato paste, ketchup, brown sugar and bay leaf. Simmer at a lively bubble for 10 minutes, then crush whole tomatoes with potato masher or fork. Continue to simmer until carrots are tender, about 10 minutes. Discard bay leaf.
• Using an immersion blender, or working in batches with a stand blender, process mixture until it is coarse, not puréed. Return sauce to pot and add lemon juice, cabbage ribbons and 3 cups water. Place over medium-high heat and cook at a lively simmer until cabbage is cooked to taste, from al dente to meltingly soft, 1 to 2 hours. Add 3 to 6 cups water, to thin to desired consistency. Ten minutes before serving, stir in raisins and a few twists of black pepper. If desired, garnish each serving with a dollop of sour cream.

GREAT- GRANDMA ELZBIETAS LITHUANIAN CABBAGE SOUP

Steps:

• 1. Put ribs in pot, add water,seasonings, tomatoes, onion, cabbage. cook down some , add more water as needed. simmer until flavor is through soup and pork falls of the bones.(You can remove bones after soup and the pork is cooked. If you decide not to remove bones after cooked be "VERY CAREFUL EATING SO YOU DO NOT CHOKE ON ANY BONES"