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Russian cabbage soup
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| Artist: |
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| Categories: |
Cabbage, Eastern European, Russian, Soups & Stews, Vegetables |
| Yield: |
2 |
| Rating: |
0 |
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Ingredients:
| 1 1/2
| lbs | Lean rump or chuck roast | | | -cut into 1" cubes | | 2
| cup | Cooked chopped tomatoes | | 1
| each | Large onion, chopped | | 1
| each | Bay leaf | | 1
| each | Clove garlic, minced | | 3
| | Quarts cold water | | 1
| each | Medium head cabbage, shredded | | 2
| tbsp | Sugar | | 2
| tbsp | White vinegar | | 1
| tbsp | Fresh lemon juice | | | Salt and pepper taste | | | Low-fat sour cream, for | | | -garnish |
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Procedures:
| 1 | In a large soup pot, cover the beef, tomatoes, onion, bay leaf, and garlic with the cold water. | | 2 | Let stand for 1 hour. | | 3 | Simmer, covered, for 2-3 hours. | | 4 | Remove the bay leaf and add the cabbage, sugar, vinegar, salt and pepper. | | 5 | Simmer for 15 minutes or until the cabbage is tender. | | 6 | Before serving, add the lemon juice and garnish each serving with a dollop of the sour cream. |
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