(Since 1999)

RECIPE SECTION - Over 10,000 Recipes


Home   |   Articles   |   Food_Trivia   |   Today_in_Food History   |   Food_Timeline   |   RECIPES   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |   Food Festival_&_Events

You are here > Home > Recipes

Soups & StewsSoups with Meat: P - Z >  Russian Cabbage Soup


FREE Magazines and other Publications
An extensive selection of free food, beverage & agricultural magazines, e-books, etc.



More than 1,000 schools & classes listed for all 50 States, Online and Worldwide



300 Sensational Soups
by Carla Snyder & Meredith Deeds

If you're looking for a hearty soup, this one fits the bill. Lots of beef chunks and vegetables, along with cabbage and sauerkraut, make this soup a lusty dinner that will warm your family and friends from head to toe.
Serves 8


• 1/4 cup unsalted butter, divided
• 3 Ibs boneless beef chuck roast, trimmed and cut into 1/2-inch chunks
• 1 onion, chopped
• 2 carrots, chopped
• 1 stalk celery, chopped
• 2 cups diced celery root (celeriac)
• 2 cloves garlic, minced
• 1 bay leaf
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 8 cups beef stock
• 1/2 head savoy cabbage, cored and thinly sliced
• 2 cups sauerkraut, rinsed and water squeezed out
• 1/2 cup sour cream
• 2 tbsp chopped fresh dill

In a large pot, melt half the butter over medium-high heat until sizzling. Add beef, in batches, and saute until browned on all sides, about 5 minutes per batch, adding the remaining butter between batches. Remove with a slotted spoon to a warm plate.

2. Reduce heat to medium and add onion to the pot; saute until starting to soften, about 2 minutes. Add carrots, celery and celery root; saute until starting to soften, about 5 minutes. Add garlic, bay leaf, thyme, salt and pepper; saute for 1 minute.

3. Add stock and bring to a boil, scraping up any brown bits from the bottom of the pot. Return beef and any accumulated juices to the pot, cover, reduce heat to low and simmer gently until beef is tender, about 1 hour. Add cabbage and sauerkraut; increase heat to medium and simmer until cabbage is tender, about 10 minutes. Discard bay leaf. Taste and adjust seasoning with salt and pepper, if necessary.

4. Ladle into heated bowls and top each with a dollop of sour cream. Sprinkle with dill.

Substitute 3 lbs boneless pork shoulder blade (butt), trimmed and cut into 1/2-inch chunks, for the beef, and add 8 oz cooked sausage of your choice with the cabbage and sauerkraut.


  Home   |   About & Contact   |   Recipes Index   |   Kitchen Tips   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2024  James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo


Popular Pages