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Ukrainian Cabbage Meat Soup A One Dish Meal

Budget.Gourmet's picture
Ukrainian Cabbage Meat Soup is definitely a tasty One Dish Meal! A unique Soup that is simply irresistible, it is perfect for your parties or a grand dinner at home! I made this for my husband for our anniversary dinner and he loved it! Try the Ukrainian Cabbage Meat Soup for yourself!
Ingredients
  Vegetable oil 3 Tablespoon
  Beef with shin bones 6 Pound
  Salt To Taste
  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)
  Cloves 10
  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
Directions

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.

Recipe Summary

Cuisine: 
European
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Beef
Interest: 
Gourmet

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