Sweet and Sour Cabbage Soup Recipe

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Ingredients:

Serving

for the stock
4 lb bone-in beef shank
12 cups water
3 carrots, peeled and cut into 3-inch pieces
3 onions, peeled
4 stalks celery with leaves
1 bay leaf
16 peppercorns
for the soup
2 tbsp vegetable oil
1 onion, peeled and diced
2 cloves garlic, minced
1 tbsp sweet hungarian paprika
1 head savoy cabbage, coarsely chopped
1 (14.5 oz) can diced tomatoes with juice
1 lemon, juiced
1/4 cup white sugar
1/4 cup chopped fresh dill
salt and freshly ground black pepper to taste

Directions:

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. Add the carrot pieces, whole onions, celery stalks, bay leaf, and peppercorns. Simmer for 4 hours, skimming the surface occasionally.
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.
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. 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.
Remove the beef stock from the refrigerator; skim and discard any fat. Pour the stock into the pot; stir in the reserved chopped beef. 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.
Stir in the lemon juice, sugar, dill, salt, and pepper. Add more water, if desired, for a thinner soup. Cook for 5 minutes, uncovered. Taste and adjust the seasonings before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	250.07 Kcal (1047 kJ)
Calories from fat	75.01 Kcal
		% Daily Value*
Total Fat	8.33g	13%
Cholesterol	58.97mg	20%
Sodium	129.54mg	5%
Potassium	758.7mg	16%
Total Carbs	8.73g	3%
Sugars	5.33g	21%
Dietary Fiber	1.82g	7%
Protein	34.12g	68%
Vitamin C	7.4mg	12%
Vitamin A	0.2mg	5%
Iron	3.1mg	17%
Calcium	79mg	8%

Amount Per 100 g
Calories	52.61 Kcal (220 kJ)
Calories from fat	15.78 Kcal
		% Daily Value*
Total Fat	1.75g	13%
Cholesterol	12.41mg	20%
Sodium	27.25mg	5%
Potassium	159.61mg	16%
Total Carbs	1.84g	3%
Sugars	1.12g	21%
Dietary Fiber	0.38g	7%
Protein	7.18g	68%
Vitamin C	1.6mg	12%
Iron	0.7mg	17%
Calcium	16.6mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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