Russian Cabbage Soup

cabbage image

Cooperative Farmer, October-November 1986

This recipe came from the Cooperative Farmer newspaper, dated 1986.  Although I haven’t made it yet, I always love seeing old recipes that represent a part of our history.  When the cabbages are ready this fall, I’ll be making this one!

  • 3.5 qt water
  • 4 lb beef shanks or 2 lb short ribs
  • 2 T sugar
  • 2T salt
  • 1 bay leaf
  • 2/3 cup cider vinegar
  • 2 cup thinly sliced onions
  • 1 can (12 oz) crushed tomatoes
  • 4 cups sliced cabbage
  • 2 cups thinly sliced carrots
  • 1 lb julienne-cut beets

Instructions:

In a large saucepan, bring the water and beef to a boil.  Add the sugar, salt, bay leaf and vinegar.  Simmer for 30 minutes.  Add the onions and tomatoes.  Simmer about 2 hours until meat is tender.  Remove the beef and let cool.  When cool enough to handle, cut the beef into pieces and return to the pot, discarding the bones (or saving them for bone broth).  Add the cabbage, beets, and carrots to the soup and simmer another 15 minutes.  Serve with sour cream and black bread.

Eat your veggies,

Robin

Russian Cabbage Soup
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Ingredients
  1. 3.5 qt water
  2. 4 lb beef shanks or 2 lb short ribs
  3. 2 T sugar
  4. 2T salt
  5. 1 bay leaf
  6. 2/3 cup cider vinegar
  7. 2 cup thinly sliced onions
  8. 1 can (12 oz) crushed tomatoes
  9. 4 cups sliced cabbage
  10. 2 cups thinly sliced carrots
  11. 1 lb julienne-cut beets
Instructions
  1. In a large saucepan, bring the water and beef to a boil. Add the sugar, salt, bay leaf and vinegar. Simmer for 30 minutes. Add the onions and tomatoes. Simmer about 2 hours until meat is tender. Remove the beef and let cool. When cool enough to handle, cut the beef into pieces and return to the pot, discarding the bones (or saving them for bone broth). Add the cabbage, beets, and carrots to the soup and simmer another 15 minutes. Serve with sour cream and black bread.
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