Recipe: Sweet-and-Sour Cabbage Soup

Sweet-and-Sour Cabbage Soup

The Author says: This recipe comes from cookbook author Lisa Yockelson's late mother, Irene. "My mother always used-top rib and plain water, although I enrich the soup with a mixture of beef broth and water. I think it makes a more Eell-rounded, full bodied soup." Lisa remembers eating the soup throughout the year and especially at Hanukkah." --Joan Nathan

2 pounds top rib (flat brisket)
1 quart light beef broth
1 quart water
2 onions, diced
3 cups tinned tomatoes, finely chopped, with their juice
1 cup tomato sauce
2 pounds cabbage, coarsely shredded or very thinly sliced
1 teaspoon sour salt
1/2 teaspoon freshly ground black pepper, or to taste
2 tablespoons sugar
3 tablespoons golden raisins

Combine the top rib, broth, and water in a 10-quart soup pot or kettle. Bring to a boil over moderate heat and skim off the gray residue for 5 minutes, or until every last bit of residue has been cleaned off the top. Add the onions, tomatoes, tomato sauce, cabbage, sour salt, black pepper, and sugar.

Bring to a boil, stirring occasionally, then cover and simmer 3 hours, until the meat is very tender. Stir in the raisins, set the lid to the pot slightly askew, and simmer 20 minutes. Taste, correct the seasoning, adding additional salt and pepper as necessary.

Serve the soup with boiled potatoes, a side of meat accompanied by a good strong horseradish, and dark bread.

Yield: 8 servings

From: The Jewish Holiday Kitchen by Joan Nathan (Schocken)