Sourcabbagesoup Recipes

HUNGARIAN SWEET 'N' SOUR CABBAGE SOUP

Steps:

• Heat the olive oil in a soup pot over medium heat.
• Add the onion, garlic, and caraway seeds, and saute, stirring frequently, until the onion is translucent.
• Stir in the paprika, and cook for 1 minute while stirring continuously.
• Add the diced tomatoes (with juice), tomato puree, cold water, and vinegar. Bring the soup to a simmer,.
• Simmer for 5 minutes.
• Add the cabbage and lemon zest; continue to simmer uncovered for 30 minutes, until the cabbage is tender.
• Add the honey.
• Season the soup with the salt and pepper and the optional smoked paprika.

CABBAGE SOUP

Steps:

• Heat the oil in a large, heavy-bottomed pot over medium-high heat, until shimmering. Add the mushrooms and cook, stirring, until soft and brown, about 5 minutes. Add the onions and cook stirring, until soft and golden, about 8 minutes. Add the celery, carrots, peppers and garlic and cook, stirring, until the vegetables begin to brown and become fragrant, about 5 minutes. Stir in the soy sauce, garlic and onion powder, 2 teaspoons salt and 1 teaspoon pepper.
• Add the cabbage to the pot and stir until it begins to wilt, about 2 minutes. Pour in the crushed tomatoes, chicken broth and 1 cup water. Stir to combine. Bring to a boil then reduce to a simmer and cook until the cabbage is tender, 30 to 45 minutes. Season with salt and pepper.

TRADITIONAL RUSSIAN SOUR CABBAGE (SAUERKRAUT) SOUP

Steps:

• Gather the ingredients.
• Rinse meat and pat dry. In a large saucepan or Dutch oven, place pieces of pork shoulder and spareribs and sear lightly on all sides.
• Add the sauerkraut and water, and bring to a boil. Skim off any foam that rises to the surface. Reduce heat, cover partially and simmer for 1 1/2 hours, adding more water, if necessary.
• In a medium skillet, sauté onion, leek, parsnip, and carrot in 1 tablespoon butter until translucent. Sprinkle with 1 tablespoon flour, add tomatoes, 1 cup of the pork stock, bay leaf, and peppercorns. Bring to a boil, reduce heat, and simmer 5 minutes, whisking often to incorporate the flour.
• Transfer to the saucepan containing the pork stock, meat, and sauerkraut. If using potatoes, now is the time to add them. Bring to a boil, reduce heat and simmer, covered, for 30 minutes. Adjust seasonings.
• Divide meat among heated bowls. Remove the bay leaf from the soup and ladle into bowls. Serve with sour cream or heavy cream and dill sprigs, if desired. Accompany with rye bread.

CABBAGE SOUP DIET RECIPE

Steps:

• Instant Pot Cabbage Soup: 1) To make the detox cabbage soup in the pressure cooker, press the saute function. Heat oil and cook onion, bell pepper, and celery for about 5 minutes, or until softened. Stir every now and then. Add garlic and cook for 1 minute. Add tomato, broccoli slaw, cabbage, broth, tomato paste, pepper, and turmeric. Stir and secure lid. 2) Set on high for 15 minutes, or press the soup function and set for 15 minutes. Allow natural release, about 20 minutes. Remove lid and stir in spinach and lemon juice. Stir in salt but do not go overboard.
• Slow Cooker Cabbage Soup: 1) Heat a large nonstick skillet over medium heat, add oil and cook onion, bell pepper, and celery for about 5 minutes, or until softened. Stir every now and then. Add garlic and cook for 1 minute. Transfer to the slow cooker. 2) Stir in all the other ingredients for the cabbage soup diet recipe, except spinach, lemon juice, and salt. Secure lid and cook for 2-4 hours on high, or 8-10 hours on low. Remove lid and stir in spinach and lemon juice. Stir in salt but go easy.
• Cabbage Soup on the Stovetop: 1) Heat a large nonstick pot or dutch oven over medium heat, add oil and cook onion, bell pepper, and celery for about 5 minutes, or until softened. Stir every now and then. Add garlic and cook for 1 minute. 2) Stir in all the other ingredients, except spinach, lemon juice, and salt. Increase heat to medium-high and bring to a boil. Reduce heat to medium-low, stir, cover, and let simmer for 30 minutes, or until veggies are tender. Remove lid and stir in spinach and lemon juice. Stir in just enough salt to taste.

HOT AND SOUR CABBAGE SOUP

Steps:

• NOTE: One cup of seasoned rice vinegar is the same as 3/4 cup white rice vinegar plus 1/4 cup sugar plus 2 teaspoons salt. I used this substitution and it was great.
• Spray a large soup pot with some cooking spray, and heat over medium heat. Add onion, and saute until soft.
• Meanwhile, quarter your cabbage, remove the core, and shred the cabbage with a large chef's knife. Add tomatoes, cabbage, undrained mushrooms, and broth to the pot and stir well.
• Add the soy sauce, vinegar, chili flakes and salt. Bring to a boil, cover, then turn heat down to medium low. Simmer for 20 minutes or until cabbage is the desired tenderness.
• Grind a lot of fresh black pepper over the top and serve.

THE BEST CABBAGE SOUP

Steps:

• In a large stock pot or Dutch oven, heat the oil over medium-high heat until shimmering. Add turnip, carrot, onion, and celery, and cook until softened, about 10 minutes.
• Add broth, cabbage, apple, bay leaves, and 1 teaspoon dill. Bring to a boil. Cover and reduce heat; simmer until vegetables are tender, about 30 to 40 minutes.
• Remove bay leaves and stir in pickle or lemon juice. Season to taste with salt and pepper. (I like 1 teaspoon salt and 1/2 teaspoon pepper.) Garnish with sour cream and more fresh dill if desired.

HOT AND SOUR CABBAGE SOUP

Steps:

• Pour chicken stock into a large pot. Stir the crumbled ground pork into the stock, and simmer over medium heat until the pork is cooked through and no longer pink, about 15 minutes. Stir in the cabbage, bean sprouts, green onions, corn, mushrooms, ginger, garlic, vinegar, sesame oil, Szechwan sauce, soy sauce, and cayenne pepper, and cook 5 minutes more. Adjust seasonings to taste.

CABBAGE SOUP

Steps:

• In a stockpot, cook the cabbage, celery and onion in water until tender. Add bouillon, salt, pepper, beef and tomato sauce. Bring to a boil; reduce heat and simmer 10 minutes. Stir in brown sugar and ketchup; simmer another 10 minutes to allow flavors to blend.

SWEET AND SOUR CABBAGE SOUP

Steps:

• Combine the beef shanks and water in a large stock pot. Bring to a boil and reduce the heat to a very low simmer. Use a strainer to skim off any foam on the surface. Add the carrot pieces, whole onions, celery stalks, bay leaf, and peppercorns. Simmer for 4 hours, skimming the surface occasionally.
• Strain the stock. Discard the vegetables but reserve the meat. Allow the stock to cool to room temperature, then transfer to a covered container and refrigerate overnight. When the beef shanks are cool, remove the meat from the bones. Discard bones and gristle. Dice the meat and any remaining marrow into small cubes. Cover the container and refrigerate overnight.
• The next day, heat the vegetable oil in a stock pot or Dutch oven over medium heat. Stir in the garlic and 1 diced onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the paprika and cook 1 additional minute, stirring constantly. Gradually add the cabbage and cook, stirring occasionally, until slightly wilted and reduced in bulk, about 8 minutes.
• Remove the beef stock from the refrigerator; skim and discard any fat. Pour the stock into the pot; stir in the reserved chopped beef. Add the tomatoes with their juice. Bring the soup to a boil, and then reduce the heat to a simmer. Cook the soup, partially covered, until the cabbage is quite soft, about 1 hour.
• Stir in the 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.

UKRAINIAN SWEET AND SOUR CABBAGE SOUP

Steps:

• In a large saucepan, saute the apple and onion in the butter until tender. Stir in the cabbage and saute for 5 more minutes.
• Pour in stock and vinegar; bring to a boil. Reduce heat and stir in sugar, salt, pepper, celery seed, and raisins. Simmer, uncovered, for an hour. Stir in apple butter.

SWEET RUSSIAN CABBAGE SOUP

Steps:

• Crumble the ground beef into a large pot. Add the diced tomatoes, tomato sauce, beef bouillon cubes, carrots, onion, vinegar, sugar, salt and pepper. Pour in 1 quart of water, and bring to a boil. Stir to break up the beef while heating. Once the soup comes to a boil, cover and simmer for 30 minutes over low heat.
• Pour in another quart of water, and return to a slow boil. Add garlic and cabbage. Simmer for 25 minutes, until cabbage is tender. Ladle into soup bowls to serve.