I was also looking for the same recipe. I actually have it written down somewhere by my grandmothers's sister (Aunt Nettie) but can't find it :( - this looks like what we're looking for (by the way, Aunt Nettie says to take the beef out of the soup after it's done or it will turn sour - the only thing I remember from her original recipe) Credits From: The Jewish Holiday Kitchen by Joan Nathan (Schocken Books)
- Sweet-and-Sour Cabbage Soup
- The Author says: This recipe comes from cookbook author Lisa Yockelson's late mother, Irene. "My mother always used-top rib and plain water, although I enrich the soup with a mixture of beef broth and water. I think it makes a more well-rounded, full bodied soup." Lisa remembers eating the soup throughout the year and especially at Hanukkah." --Joan Nathan
- 2 pounds top rib (flat brisket)
- 1 quart light beef broth
- 1 quart water
- 2 onions, diced
- 3 cups tinned tomatoes, finely chopped, with their juice
- 1 cup tomato sauce
- 2 pounds cabbage, coarsely shredded or very thinly sliced
- 1 teaspoon sour salt
- 1/2 teaspoon freshly ground black pepper, or to taste
- 2 tablespoons sugar
- 3 tablespoons golden raisins
Combine the top rib, broth, and water in a 10-quart soup pot or kettle. Bring to a boil over moderate heat and skim off the gray residue for 5 minutes, or until every last bit of residue has been cleaned off the top. Add the onions, tomatoes, tomato sauce, cabbage, sour salt, black pepper, and sugar.
Bring to a boil, stirring occasionally, then cover and simmer 3 hours, until the meat is very tender. Stir in the raisins, set the lid to the pot slightly askew, and simmer 20 minutes. Taste, correct the seasoning, adding additional salt and pepper as necessary.
Serve the soup with boiled potatoes, a side of meat accompanied by a good strong horseradish, and dark bread.
Yield: 8 servings
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Submitted By: Elona Shukron
Sweet and Sour Cabbage Soup