Russian Cabbage Soup
Yield
2 quartsPrep
1 hrsCook
3 hrsReady
3 hrsTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
beef chuck roast
or rump, cut into 1" cubes |
|
| 2 | cups |
tomatoes
cooked, chopped |
|
| 1 | large |
onions
chopped |
|
| 1 | each |
bay leaves
|
*
|
| 1 | each |
garlic cloves
minced |
|
| 3 | quarts |
water
cold |
*
|
| 1Medium | head |
cabbage
shredded |
*
|
| 2 | tablespoons |
sugar
|
|
| 2 | tablespoons |
white vinegar
|
|
| 1 | tablespoon |
lemon juice
fresh |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
sour cream, light
for garnish |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
beef chuck roast
or rump, cut into 1" cubes |
|
| 473 | ml |
tomatoes
cooked, chopped |
|
| 1 | large |
onions
chopped |
|
| 1 | each |
bay leaves
|
*
|
| 1 | each |
garlic cloves
minced |
|
| 3 | quarts |
water
cold |
*
|
|
cabbage
shredded |
*
|
||
| 3E+1 | ml |
sugar
|
|
| 3E+1 | ml |
white vinegar
|
|
| 15 | ml |
lemon juice
fresh |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
sour cream, light
for garnish |
* |
Directions
In a large soup pot, cover the beef, tomatoes, onion, bay leaf, and garlic with the cold water.
Let stand for 1 hour. Simmer, covered, for 2 to 3 hours.
Remove the bay leaf and add the cabbage, sugar, vinegar, salt and pepper.
Simmer for 15 minutes or until the cabbage is tender.
Before serving, add the lemon juice and garnish each serving with a dollop of the sour cream.
