Ukrainian Cabbage Meat Soup A One Dish Meal
|Vegetable oil||3 Tablespoon|
|Beef with shin bones||6 Pound|
|Freshly ground pepper||To Taste|
|Vegetable oil||4 Tablespoon|
|Onions||3 Large, peeled, finely chopped|
|Carrots||4 Large, scraped and finely chopped|
|Celery stalks||3 Large, trimmed and finely chopped|
|Garlic clove||2 Large, peeled and minced|
|Cabbage||2 1⁄2 Pound, cored and shredded (1 Large Sized)|
|Tomato paste||12 Ounce (1 Can)|
|Warm water||6 Cup (96 tbs)|
|Chopped flat leaf parsley||1⁄3 Cup (5.33 tbs)|
|Bay leaf||1 Large|
|Celery seeds||1 Teaspoon|
|Red wine vinegar||3 Tablespoon|
|Dark brown sugar||3 Tablespoon|
|Golden raisins||3⁄4 Cup (12 tbs)|
|Freshly ground black pepper||To Taste|
|Sour cream||1⁄2 Pint|
|Freshly chopped dill/1 tablespoon dried dill||3 Tablespoon|
In a very large, heavy casserole, heat 3 tablespoons of oil until very hot.
Pat the meat dry and saute it for about 3 to 4 minutes on each side, or until it is a rich brown color.
Brown the meat in batches, without crowding.
Remove the meat to a bowl, season liberally with salt and pepper, and set aside.
Heat 4 tablespoons of oil in the casserole until hot, then add the onions, carrots, and celery.
Saute them over medium-high heat for 4 to 5 minutes until softened.
Pour in the last 3 tablespoons of oil and saute the garlic and cabbage for 1 to 2 minutes, stirring frequently.
Cover the pot, turn down the heat to medium, and let the cabbage cook for about 15 minutes until it is wilted.
Uncover the pan, raise the heat to medium high, and cook for 5 to 7 minutes longer, turning the vegetables often.
Stir in the tomato paste, water, parsley, cloves, bay leaf, celery seeds, vinegar, brown sugar, raisins, and a liberal amount of salt and pepper.
Bring to a boil, cover, and adjust the heat down so that the liquid is just simmering.
Cook slowly for at least 21/2 to 3 hours, or until the meat is very tender.
Skim off any fat on the surface.
Cut the meat into chunks, removing the bones, if desired.
I usually serve a bone with the marrow to each guest.