This soup is the epitome of Eastern European comfort food with its hearty warmth and diverse flavors. On a chilly night, few things are as satisfying as a big bowl of Sweet and Sour Cabbage Soup. Serve with a thick slice of Marble Rye!
Prep Time: 15 minutes Cook Time: 90 minutes Makes: 4–6 servings
1½ pounds (675 g) beef stew meat, or chuck roast cut into 1-inch (2.5-cm) cubes
6 cups (1.4 L) Chicken or Beef Broth (here or here)
1 medium head cabbage, about 1½ pounds (675 g), diced into 1-inch (2.5-cm) pieces
1 small onion, diced
2 tablespoons (30 ml) olive oil
14 ounces (580 ml) jarred diced tomatoes
2 tablespoons (30 ml) tomato paste
2 tablespoons (30 ml) honey
¼ cup (60 ml) apple cider vinegar
1 teaspoon paprika
1 teaspoon salt
½ teaspoon cayenne
Bring the meat and the broth to a boil in a large pot. Turn the heat down to medium-low so it comes to a simmer. Skim the froth that gathers on the top and cover. Allow it to simmer for 75 minutes, or until tender.
Preheat the oven to 425°F (218°C).
Toss the cabbage and onion with the olive oil and arrange on a baking sheet. Place in the preheated oven and roast for 45 minutes, stirring after 30.
After 75 minutes, remove the beef from the broth with a slotted spoon. Cut and/or shred into smaller pieces. Return back to the broth along with the roasted cabbage and onions, diced tomatoes, tomato paste, honey, vinegar, paprika, salt and cayenne.
Bring the soup to a boil and then turn down to medium and allow it to simmer, uncovered for 15–20 minutes.
Bubbe’s tip: Did you recently make enough brisket to kill a horse? If so, you can make a quick version of this soup with that. Just skip the boiling part at the beginning and add the brisket during the last 15–20 minutes.