Sweet And Sour Cabbage Borscht Recipes

SWEET-AND-SOUR CABBAGE

Sweet-and-Sour Cabbage image

"I HELPED MOTHER shred the cabbage and cut up the apples for this recipe. The touch of tartness is wonderful with the sauerbraten. This is one part of the meal that is even tastier if it can be made ahead."

Provided by Taste of Home

Categories Side Dishes

Time 35m

Yield 6-8 servings.

Number Of Ingredients 8

Ingredients

2 tablespoons bacon drippings or vegetable oil
1/4 cup packed brown sugar
3 tablespoons vinegar
1 cup water
1/4 teaspoon salt
Dash pepper
4 cups shredded red cabbage
2 apples, peeled and sliced

Steps:

In a large skillet, combine drippings or oil, brown sugar, vinegar, water, salt and pepper. Cook for 2-3 minutes or until hot, stirring occasionally. Add cabbage; cover and cook for 10 minutes over medium-low heat, stirring occasionally. Add apples, cook, uncovered, for about 10 minutes more or until tender, stirring occasionally.

Nutrition Facts : Calories 82 calories, Fat 4g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 99mg sodium, Carbohydrate 13g carbohydrate (12g sugars, Fiber 1g fiber), Protein 1g protein.

SWEET AND SOUR CABBAGE BORSCHT

Sweet and Sour Cabbage Borscht image

This is like have stuffed cabbage in a soup and it is super easy and can be made in your crockpot. It is no secret that Jews love sweet and sour and I think that is why so many of us love chinese food! Using a cheap piece of beef and ingredients you probabaly have already on hand you can fill those stomachs quite easily and they...

Provided by Esther Hardman

Categories Vegetable Soup

Time 8h15m

Number Of Ingredients 9

Ingredients

2 lb boneless chuck roast, cut into 2 or 3 inch chunks
2-4 qt water, 2 for crockpot method, 4 for stovetop method
1 Tbsp salt
1 large head of green cabbage, about 3 lbs.
1 1/2 c ketchup (trust me, it works great)
1-6 oz can tomato paste
2 Tbsp sugar
1/2 tsp (or more) freshly ground pepper
1-2 Tbsp fresh lemon juice ( to taste)

Steps:

1. Crockpot method: Core your cabbage and slice to ¼-½ thickness. Dump everything except lemon juice, (make sure you only add the 2 quart amount of water) into a large crockpot and cook, on low 10-12 hours or on high, 4-6 hours. Turn off heat and let rest for several hours. Skim off most of the fat that rises to the top. Even better refrigerate overnight and remove the congealed fat and then reheat on the stove (never reheat something in a crockpot). Add the lemon juice to the flavor you like. This is wonderful with homemade bread of your choice.
2. Oven method: combine meat, water and salt in a 5-quart pot. Bring to a simmer over high heat. Lower heat and simmer, uncovered, for 1 hour. After the hour, add your cored and sliced (see above) cabbage, ketchup,tomato paste,and sugar to the pot. Return to a simmer and cook, covered, for 2 hours longer, till meat is falling apart. Turn off heat and let rest for several hours. Skim off most of the fat that rises to the top. Even better refrigerate overnight and remove the congealed fat and then reheat adding the lemon juice to your taste. This is wonderful with homemade bread of your choice.

SWEET AND SOUR BORSCHT SHOOTERS

Sweet and Sour Borscht Shooters image

This is the classic sweet and sour summer beet soup served as a shooter any time of the year. You can add a little vodka to it if you like, but I usually leave it out. The piquant taste is enough for us. Fix a tray of shooters at once so people can just help themselves.

Provided by Lillian Julow

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Borscht

Time 3h20m

Yield 30

Number Of Ingredients 7

Ingredients

2 (15 ounce) cans whole baby beets
¾ cup vegetable broth, or more if needed
½ cup sour cream
⅓ cup fresh lemon juice
⅓ cup white sugar
salt to taste
5 tablespoons sour cream, or as desired

Steps:

Place beets and their juices, 3/4 cup vegetable broth, 1/2 cup sour cream, lemon juice, and sugar into a blender. Blend until smooth; thin with more vegetable broth, if desired. Taste and season with salt as needed.
Transfer borscht to a bowl. Cover and chill at least 3 hours or overnight.
Whisk borscht; spoon 3 to 4 teaspoons into each shooter. Top each shooter with about 1/2 teaspoon of sour cream.

Nutrition Facts : Calories 32.1 calories, Carbohydrate 4.9 g, Cholesterol 2.7 mg, Fat 1.4 g, Fiber 0.5 g, Protein 0.5 g, SaturatedFat 0.8 g, Sodium 69.8 mg, Sugar 3.9 g

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