Russian Cabbage Soup

Name: Russian Cabbage Soup
Prep time: 1 h
Cook time: 3 h
Total time: 4 h
Yield: 8 serving(s)
Ingredients: 1 1/2 lbs chuck, cut into 1 inch cubes; 2 cups cooked tomatoes, , chopped; 1 large onion, chopped; 1 bay leaf; 1 clove garlic, minced; 3 quarts cold water; 1 medium head of cabbage, shredded; 2 teaspoons white vinegar; 2 teaspoons white sugar; 1 teaspoon lemon juice; sour cream; salt and pepper

Submitted by Diana Adcock

"I found this recipe on the net doing a recipe request search."

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photo by lazyme

Ready In:: 4hrs
Ingredients:: 12
Serves:: 8

ingredients

1 ¹⁄₂ lbs chuck, cut into 1 inch cubes
2 cups cooked tomatoes, , chopped
1 large onion, chopped
1 bay leaf
1 clove garlic, minced
3 quarts cold water
1 medium head of cabbage, shredded
2 teaspoons white vinegar
2 teaspoons white sugar
1 teaspoon lemon juice
sour cream
salt and pepper

directions

In a large soup pot cover the beef, tomatoes, onion, bay leaf and garlic with cold water.
Let stand for 1 hour and simmer covered for 3 hours.
Remove the bay leaf, add cabbage, sugar, onion, salt and pepper.
Simmer for 15 minutes more.
Remove from heat, add lemon juice and offer Sour Cream at the table.

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Reviews

I found this recipe all over the web, so it seems to be the standard. It's good in a basic way but the flavor needed a little enhancing. I tasted it towards the end and decided to add beef stock, more vinegar, more sugar, a little bit of tomato juice (V-8 actually) and a splash of beer I was drinking. That turned it in to a four-star recipe.

Marla Swoffer
I have been to russia and they served something similar to this when I was at a small village's hospital- in the poorer regions of russia they do not put tomatoes or the meat in it.

Tracey Imper
Tasty soup. I made this in the crockpot for the Soups On! challenge for the Culinary Quest 2014. I cooked this for 3 hours on low and then added the cabbage for about another hour. It came out quite well, but I forgot to reduce the amount of the water for the crockpot. I really enjoyed a dollop on top of this - it reminded me of the flavor of a cabbage roll. Thanks, Dib's, for sharing.

lazyme
Very tasty but no WOW for us. I made this in the crockpot for Soup's On! Challenge in Culinary Quest 2014. I added the onion in the beginning, cooked on low for 5 hours then on high for 2. I considered it done when the onions were soft. I added the cabbage with 30 minutes before finishing. I recommend chopping the cabbage for easier eating. The shredded cabbage didn't fit in my soup spoon very well. I added a good deal of salt & pepper. Remember when using the crockpot, the liquid level doesn't go down, lol. That's ok, I like my soup brothy! The beef came out very tender. A very good recipe.<br/>xo Bethie made for Cruisin' Culinary Queens!

gerrish.elizabeth