Sweet and Sour Cabbage Borscht

1
Esther Hardman

By
@hadassah45

This is like have stuffed cabbage in a soup and it is super easy and can be made in your crockpot. It is no secret that Jews love sweet and sour and I think that is why so many of us love chinese food! Using a cheap piece of beef and ingredients you probabaly have already on hand you can fill those stomachs quite easily and they will think you are a genius!
Note: A fresser, in yiddish is someone who really enjoys their food.

Rating:

★★★★★ 1 vote

Comments:
Serves:
6 snowshovelers or fressers
Prep:
15 Min
Cook:
8 Hr

Ingredients

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  • 2 lb
    boneless chuck roast, cut into 2 or 3 inch chunks
  • 2-4 qt
    water, 2 for crockpot method, 4 for stovetop method
  • 1 Tbsp
    salt
  • 1 large
    head of green cabbage, about 3 lbs.
  • 1 1/2 c
    ketchup (trust me, it works great)
  • 1-6 oz
    can tomato paste
  • 2 Tbsp
    sugar
  • 1/2 tsp
    (or more) freshly ground pepper
  • 1-2 Tbsp
    fresh lemon juice ( to taste)

How to Make Sweet and Sour Cabbage Borscht

Step-by-Step

  1. Crockpot method: Core your cabbage and slice to ¼-½ thickness. Dump everything except lemon juice, (make sure you only add the 2 quart amount of water) into a large crockpot and cook, on low 10-12 hours or on high, 4-6 hours. Turn off heat and let rest for several hours. Skim off most of the fat that rises to the top. Even better refrigerate overnight and remove the congealed fat and then reheat on the stove (never reheat something in a crockpot). Add the lemon juice to the flavor you like. This is wonderful with homemade bread of your choice.
  2. Oven method: combine meat, water and salt in a 5-quart pot. Bring to a simmer over high heat. Lower heat and simmer, uncovered, for 1 hour. After the hour, add your cored and sliced (see above) cabbage, ketchup,tomato paste,and sugar to the pot. Return to a simmer and cook, covered, for 2 hours longer, till meat is falling apart. Turn off heat and let rest for several hours. Skim off most of the fat that rises to the top. Even better refrigerate overnight and remove the congealed fat and then reheat adding the lemon juice to your taste. This is wonderful with homemade bread of your choice.

Printable Recipe Card

About Sweet and Sour Cabbage Borscht

Course/Dish: Beef Soups, Vegetable Soup




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