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Eastern European Sweet and Sour Cabbage Soup

Dave Weinstein

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Eastern European Sweet and Sour Cabbage Soup

This is my Grandmother's recipe for sweet and sour cabbage soup, with one slight modification (the substitution of Bavarian Sauerkraut for regular Sauerkraut).

  • 1 2-3lb green cabbage
  • 1 lemon
  • 1 onion
  • 1 c sugar
  • 1 14oz can of Bavarian Sauerkraut
  • 1 12oz can of Tomato Paste
  • 1 28oz can of Sliced or Chopped tomatoes
  • 1 T salt

Slice the cabbage and put it in a large pot.

Chop the onion, and put it in the same pot.

Cut the lemon in half, and squeeze the juice and pulp of the entire lemon into the pot.

Add the sugar, salt, and all of the canned ingredients to the mixture.

Take each can, fill it once with water, and pour the water into the mixture.

Bring the soup to a boil, and then lower heat to a simmer. The soup should be cooked for several hours, until it no longer smells of cabbage; the cabbage should be soft and translucent. The soup will cook down a fair bit in volume; the longer it cooks the more pronounced the flavor will be. If you cook it down too much (either the first day or when reheating it), just add some water and cook it some more.

Ingredient Notes

You may substitute normal saurkraut for the Bavarian Saurkraut if you like.

If you want to use meat, put a tablespoon or so of olive oil in the soup pan first, and sautee a soup bone in it. Then follow the rest of the instructions as written.

Keywords: Soup, Jewish, Easy, Vegetarian

( RG1724 )

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