Sweet and Sour Cabbage Soup Recipe

Cook Time: 330 minutes

Beef Shank and Cabbage Soup

Original recipe (1X) yields 12 servings

Ingredients

For the stock:

• 4 pounds bone-in beef shank
• 12 cups water
• 3 carrots, peeled and cut into 3-inch pieces
• 3 onions, peeled
• 4 stalks celery with leaves
• 1 bay leaf
• 16 peppercorns

For the soup:

• 2 tablespoons vegetable oil
• 1 onion, peeled and diced
• 2 cloves garlic, minced
• 1 tablespoon sweet Hungarian paprika
• 1 head savoy cabbage, coarsely chopped
• 1 (14.5 ounce) can diced tomatoes with juice
• 1 lemon, juiced
• cup white sugar
• cup chopped fresh dill
• Salt and freshly ground black pepper to taste

Directions

Step 1: In a large stock pot, combine the beef shanks and water. Bring to a boil, then reduce the heat to a very low simmer. Skim off any foam that forms on the surface using a strainer. Add the carrot pieces, whole onions, celery stalks, bay leaf, and peppercorns. Let the mixture simmer for 4 hours, skimming the surface occasionally.

Step 2: Once the stock has simmered, strain it. Discard the vegetables, but keep the meat. Allow the stock to cool to room temperature, then transfer it to a covered and refrigerate overnight. When the beef shanks are cool, remove the meat from the bones, discarding the bones and gristle. Dice the meat and any remaining marrow into small cubes. Cover and refrigerate the meat overnight.

Step 3: The next day, heat the vegetable oil in a stock pot or Dutch oven over medium heat. Add the diced onion and minced garlic, cooking and stirring until the onion becomes soft and translucent, about 5 minutes. Stir in the paprika and cook for another minute, stirring constantly.

Step 4: Gradually add the chopped cabbage to the pot, stirring occasionally. Cook until the cabbage has slightly wilted and reduced in bulk, about 8 minutes.

Step 5: Remove the stock from the refrigerator. Skim off and discard any fat that has solidified. Pour the stock into the pot with the cabbage and stir in the reserved diced beef. Add the diced tomatoes along with their juice. Bring the soup to a boil, then reduce the heat to a simmer.

Step 6: Let the soup simmer, partially covered, until the cabbage is very soft, about 1 hour. Stir in the lemon juice, sugar, dill, salt, and pepper. If you'd like a thinner soup, add more water. Continue to cook for an additional 5 minutes, uncovered. Taste and adjust the seasonings as needed before serving.

Cooks Note

You can substitute sucralose for sugar if you prefer. There is virtually no taste difference in sweet and sour recipes such as this one.

Nutrition Facts (per serving)

• Calories: 380
• Fat: 12g
• Carbs: 14g
• Protein: 52g

Servings per Recipe: 12

Nutrition Breakdown:

• Total Fat: 12g (16%)
• Saturated Fat: 4g (19%)
• Cholesterol: 118mg (39%)
• Sodium: 149mg (6%)
• Total Carbohydrates: 14g (5%)
• Dietary Fiber: 3g (11%)
• Total Sugars: 7g
• Protein: 52g (105%)
• Vitamin C: 12mg (14%)
• Calcium: 100mg (8%)
• Iron: 7mg (37%)
• Potassium: 922mg (20%)

* Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

History of Sweet and Sour Cabbage Soup

Sweet and sour cabbage soup, often referred to as "Sour Cabbage Soup" or "Shchi," has deep roots in Eastern European cuisine, particularly among Jewish and Slavic communities. The dish is a fusion of flavors that combine the tanginess of cabbage with the sweetness of sugar, creating a harmonious contrast. Its origins can be traced back to the regions where cabbage was a staple, such as Poland, Russia, and Ukraine, where the vegetable has been grown for centuries. The soup reflects a historical need to preserve vegetables through fermentation and pickling, a technique that allowed for sustenance during harsh winters.

Regional Variations

Different regions in Eastern Europe have their own take on this soup, with variations that reflect local tastes and available ingredients. In Poland, for example, the soup is often made with sauerkraut for a sharper sourness, while in Ukraine, it may be served with a dollop of sour cream for added richness. Jewish versions of this soup, like the one shared here, emphasize the balance of sweet and sour, with the addition of fresh dill and lemon juice. The method of preparing the brothoften from beef shanks or bonesadds depth and richness, which distinguishes it from simpler vegetable-based soups.

How it Differs from Similar Dishes

While other cabbage soups like Borscht or Cabbage Borscht exist, this Sweet and Sour Cabbage Soup stands out due to its unique sweet and sour flavor profile. Borscht, for example, is typically made with beets, creating a distinctively earthy and deep flavor, while the sweet and sour cabbage soup leans more heavily on the combination of sugar, lemon juice, and the natural tang of cabbage. Additionally, this soup tends to have a heartier broth, often enriched with beef stock, which gives it a robust taste compared to the lighter, more vegetable-focused broths of other cabbage soups.

Where is it Served?

This soup is traditionally served in Eastern European households, especially during the colder months when comfort foods are particularly welcome. It is often part of holiday feasts, such as Rosh Hashanah for Jewish families, where the sweet aspect of the soup symbolizes a wish for a sweet new year. In many Slavic households, it is a regular feature on the table, especially in rural areas where cabbage is abundant. In modern times, the soup is served in restaurants specializing in Jewish, Ukrainian, or Polish cuisines, and is also commonly found in Jewish delis.

Interesting Facts

• The combination of sweet and sour in this soup is symbolic, representing the balance of lifes pleasures and hardships.
• In Jewish culture, cabbage soups like this are considered comfort food, often served during the colder months or on special occasions.
• Cabbage, the star ingredient in this dish, is a vegetable that has been cultivated for thousands of years, and was used extensively in medieval Europe for both culinary and medicinal purposes.
• Despite its hearty nature, this soup is quite versatile. You can adjust its flavor by varying the sweetness and sourness levels, using ingredients like honey or vinegar for different effects.
• Some variations of this soup include the addition of meatballs, sausage, or bacon, which provide extra richness and flavor to the broth.

FAQ about Sweet and Sour Cabbage Soup Recipe

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