Sweet and Sour Cabbage Soup

Name: Sweet and Sour Cabbage Soup
Prep time: 7 h
Cook time: 7 h
Total time: 7 h
Yield: 12
Cuisine: Global
Ingredients: 1 bay leaf; 2 kilograms bone-in beef shank; 411 grams diced tomatoes with juice; 3 carrots, peeled and cut into 3-inch pieces; 4 stalks celery with leaves; 59 milliliters chopped fresh dill; 2 cloves garlic, minced; 1 Tbsp sweet Hungarian paprika; 1 lemon, juiced; 1 onion, peeled and diced; 3 onions, peeled; 16 peppercorns; 12 servings salt and freshly ground black pepper to taste; 1 head Savoy cabbage, coarsely chopped; 2 Tbsps vegetable oil; 3 liters water; 59 milliliters white sugar

Sweet and Sour Cabbage Soup is a gluten free and dairy free main course. This recipe serves 12. One serving contains 210 calories, 23g of protein, and 6g of fat. This recipe covers 24% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 7 hours. A mixture of garlic, sugar, peppercorns, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. It is perfect for Autumn.

Instructions

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.

Ingredients you will need

Beef Shank

Stock

Water

Equipment you will use

Pot

Sieve

Add the carrot pieces, whole onions, celery stalks, bay leaf, and peppercorns. Simmer for 4 hours, skimming the surface occasionally.

Ingredients you will need

Celery Rib

Peppercorns

Bay Leaves

Carrot

Onion

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.

Ingredients you will need

Beef Shank

Vegetable

Stock

Meat

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.

Ingredients you will need

Vegetable Oil

Garlic

Onion

Stock

Equipment you will use

Dutch Oven

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.

Ingredients you will need

Cabbage

Paprika

Remove the beef stock from the refrigerator; skim and discard any fat.

Ingredients you will need

Beef Stock

Pour the stock into the pot; stir in the reserved chopped beef.

Ingredients you will need

Stock

Beef

Equipment you will use

Pot

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.

Ingredients you will need

Tomato