Arthur Schwartz’s Russian Sweet and Sour Cabbage Soup  Arthur Schwartz’s Russian Sweet and Sour Cabbage Soup 12811 arthur schwartzs russian sweet and sour cabbage soup

Arthur Schwartz’s Russian Sweet and Sour Cabbage Soup

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recipe image  Arthur Schwartz’s Russian Sweet and Sour Cabbage Soup 7c4125dc9a54ca6a78ed67e92ec4877a l

Arthur Schwartz's Russian Sweet and Sour Cabbage Soup  Arthur Schwartz’s Russian Sweet and Sour Cabbage Soup gif base64 R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw
Listing by James Ransom
  • Serves
    6 to 8
Creator Notes

Tailored very a limited from —Nicholas Day

  • Test Kitchen-Accepted


  • 2 kilos

    flanken or short ribs

  • 1/2 teaspoon


  • 2 tablespoons

    vegetable oil

  • 1

    gigantic Bermuda onion, lower in half and sliced

  • 2 to three kilos

    ripe tomatoes (3 to 5 gigantic), cored and lower into wedges (or one 28- or 35-ounce can Italian plum tomatoes)

  • 2 kilos

    cabbage, cored and shredded (about 10 cups)

  • 2 quarts


  • 2 teaspoons


  • 1/2 teaspoon

    freshly flooring pepper

  • 6 tablespoons


  • 1/4 cup

    freshly squeezed lemon juice or white wine vinegar or 1 teaspoon finest sour salt

  • 2 1/2 to three kilos

    potatoes (4 to 6 gigantic), boiled and peeled
  • Snipped original dill (non-well-known)?

  1. Sprinkle the meat on either side with salt, then space it in a heavy, 8-quart pot. Space over medium-excessive heat and sear till browned on every side, turning several times. Rob away and space aside on a plate.
  2. Straight away add the oil and the sliced onion. Saute for 5 minutes, till onions are wilted.
  3. Add the tomato wedges and trail with the onions for 2 or 3 minutes, till the tomato juices starting up up bubbling.
  4. Add half the cabbage. Space the meat on the cabbage, then top with the final cabbage. Add water, salt, pepper and sugar. Duvet and utter to a boil.
  5. Lower heat and simmer, covered, very gently, for 2 to 2 1/2 hours, stirring ceaselessly, till the meat is so relaxed it practically falls aside when prodded with a fork.
  6. Toddle within the lemon juice and fashion for seasoning, adjusting with further salt, pepper, sugar or lemon juice, as desired.
  7. Refrigerate the soup overnight, then soar off the hardened stout. Strip the meat into gigantic objects, discarding bones. Return the meat to the soup. Reheat the soup.
  8. Abet piping hot in a deep bowl with a boiled potato on the side, or back in a flat bowl with quarters or chunks of potato within the bowl with the soup. Sprinkle with dill simplest within the occasion you is prone to be a form of cooks who feel compelled to garnish; the mahogany colored soup is gorgeous as is.
  9. Attain Preparation: The soup is map higher if made a day ahead and reheated. It also freezes very well. In either case, nonetheless, or not it is flavor would require refreshening. Style fastidiously for salt, pepper and lemon juice.

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