Sweet And Sour Red Cabbage Soup - {Eastern European} Recipe - Cooking Index
Sweet And Sour Red Cabbage Soup - {Eastern European} Recipe - Cooking Index
Sharp and stimulating, this Eastern European favorite is related to borscht, but uses red cabbage instead of red beets. It has a vegetable pickle bite, but far more aromatic and savory because it's steaming hot. The raisins are terrific -- a great textual and taste counterpoint.
Courses: Soup| 2 tablespoons | 30ml | Butter |
| 1 | Onion - sliced | |
| 1 | Tart apple - cored, peeled, | |
| And sliced | ||
| 3 cups | 438g / 15oz | Lightly-chopped shredded red cabbage |
| 4 cups | 948ml | Beef stock |
| (but vegetable stock is fine) | ||
| 1/2 cup | 118ml | Cider vinegar |
| 1/4 cup | 40g / 1.4oz | Brown sugar |
| 1/2 teaspoon | 2.5ml | Salt |
| 1/4 teaspoon | 1.3ml | Freshly-ground black pepper |
| 1/4 teaspoon | 1.3ml | Celery seed |
| 1/3 cup | 53g / 1.9oz | Raisins |
| 1/4 cup | 49g / 1.7oz | Apple butter |
| Garnish | ||
| Sour cream | ||
| Chopped apple with skin |
In a large saucepan, saute the apple and onion in the butter until tender. Stir in the cabbage and saute for 5 more minutes. Pour in the stock and vinegar and bring to a boil. Reduce heat, stir in sugar, salt, pepper, celery seed, and raisins -- then simmer, uncovered, for an hour. Stir in apple butter.
When ready to serve, ladle into bowls, top with a spoonful of sour cream, and sprinkle with chopped apple.
Serve hot as a first course to 8 -- and follow up with lots of buttery mashed potatoes and whatever. Definitely beer, if you're so inclined.
Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com
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