Rating: 4.69 stars
13 Ratings
  • 5 star values: 10
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

My version of an old favorite Ashkenazi Jewish recipe. I make a stock first, then make the soup. This allows for de-fatting for a healthier soup, but you need to make this on two days, so time accordingly. For a healthier version, use sucralose instead of sugar - there is virtually no taste difference in sweet and sour recipes such as this one. Using Savoy cabbage gives the soup superlative texture and flavor.

Recipe Summary test

prep:
1 hr 30 mins
cook:
5 hrs 30 mins
additional:
1 day
total:
1 day
Servings:
12
Yield:
12 servings
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
For the stock:
For the soup:

Directions

Instructions Checklist
  • Combine the beef shanks and water in a large stock pot. Bring to a boil and reduce the heat to a very low simmer. Use a strainer to skim off any foam on the surface. Add the carrot pieces, whole onions, celery stalks, bay leaf, and peppercorns. Simmer for 4 hours, skimming the surface occasionally.

    Advertisement
  • Strain the stock. Discard the vegetables but reserve the meat. Allow the stock to cool to room temperature, then transfer to a covered container and refrigerate overnight. When the beef shanks are cool, remove the meat from the bones. Discard bones and gristle. Dice the meat and any remaining marrow into small cubes. Cover the container and refrigerate overnight.

  • The next day, heat the vegetable oil in a stock pot or Dutch oven over medium heat. Stir in the garlic and 1 diced onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the paprika and cook 1 additional minute, stirring constantly. Gradually add the cabbage and cook, stirring occasionally, until slightly wilted and reduced in bulk, about 8 minutes.

  • Remove the beef stock from the refrigerator; skim and discard any fat. Pour the stock into the pot; stir in the reserved chopped beef. Add the tomatoes with their juice. Bring the soup to a boil, and then reduce the heat to a simmer. Cook the soup, partially covered, until the cabbage is quite soft, about 1 hour.

  • Stir in the lemon juice, sugar, dill, salt, and pepper. Add more water, if desired, for a thinner soup. Cook for 5 minutes, uncovered. Taste and adjust the seasonings before serving.

Nutrition Facts

247 calories; protein 25.3g; carbohydrates 22.3g; fat 6.9g; cholesterol 51.6mg; sodium 146mg. Full Nutrition
Advertisement

Reviews (14)

Most helpful positive review

Rating: 5 stars
01/25/2011
My husband s favorite soup is cabbage. I have searched for just the right recipe for years. My search is over!! He LOVED it! This recipe is sweet & sour cabbage soup sensational!! It makes approximately 10 quarts so you will have enough for a crowd or enjoy the leftovers! Thank you for sharing JOHNTHEBEAR fantastic!!! Read More
(26)

Most helpful critical review

Rating: 3 stars
09/30/2011
This was a decent recipe but it lacked the richness of flavor that I am used to from other russian cabbage soup recipes I've tasted. It was also extremely heavy on the dill even after halfing the requested amount. I think next time I might try sweetening it with wine instead to add a more authentic feel and a bit more flavor. Read More
(4)
13 Ratings
  • 5 star values: 10
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/25/2011
My husband s favorite soup is cabbage. I have searched for just the right recipe for years. My search is over!! He LOVED it! This recipe is sweet & sour cabbage soup sensational!! It makes approximately 10 quarts so you will have enough for a crowd or enjoy the leftovers! Thank you for sharing JOHNTHEBEAR fantastic!!! Read More
(26)
Rating: 5 stars
02/25/2011
Awesome soup! The broth is incredible! Read More
(19)
Rating: 5 stars
01/24/2011
We really loved this we are having it again tonight this recipe makes quite alot for two people but I would make again. Read More
(13)
Advertisement
Rating: 5 stars
09/21/2011
I love this recipe didn't change a thing. It is an authentic old world flavor that well worth the time and work. It freezes well and reheats beautifuly so don't worry about the volume -- in fact once you taste it you will be glad you have a full pot! Read More
(10)
Rating: 4 stars
03/01/2012
Lovely soup though we didn't take the time to produce the wonders of home made broth. My suggestions/changes? a) With store bought broth don't add salt until the end then add only a touch at a time. once the salt limit is reached it can be over reached quickly. b) if you want a more savory version add plenty of pepper at the beginning (to taste) and then add salt to taste at the end. c) if you want a sweeter version use red cabbage then at the end correct seasonings using balsamic vinegar lemon juice sugar and then add salt only if needed - leaving out pepper entirely.... an utterly different soup but a great change of pace. Read More
(10)
Rating: 5 stars
10/04/2012
Love this soup. The lemon juice provides just the right counterpoint to the sugar without the harshness of vinegar. This is comfort food at its healthful best. Read More
(5)
Advertisement
Rating: 3 stars
09/30/2011
This was a decent recipe but it lacked the richness of flavor that I am used to from other russian cabbage soup recipes I've tasted. It was also extremely heavy on the dill even after halfing the requested amount. I think next time I might try sweetening it with wine instead to add a more authentic feel and a bit more flavor. Read More
(4)
Rating: 5 stars
10/22/2011
Awesome! I used leftover regular cabbage and simmered most of the day. Will freeze and take for lunch throughout the winter. Mmmm...thanks! Read More
(4)
Rating: 5 stars
06/29/2016
This is the only recipe on this site that I would be afraid to lose. This soup is one of my favourite things in the world. Don't used premade broth. Make your own. A Read More
(3)