Ukrainian Cabbage Meat Soup A One Dish Meal Recipe
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
3 tablespoons vegetable oil
6 pounds beef with shin bones
Salt and freshly ground pepper to taste
4 tablespoons vegetable oil
3 large onions, peeled and finely chopped
4 large carrots, scraped and finely chopped
3 large stalks celery, trimmed and finely chopped
3 tablespoons vegetable oil
2 large cloves garlic, peeled and minced
1 large cabbage (approximately 21/2 pounds), cored and shredded
1 12 ounce can tomato paste
6 cups warm water
1/3 cup chopped flat-leaf parsley
10 cloves
1 large bay leaf
1 teaspoon celery seeds
3 tablespoons red wine vinegar
3 tablespoons dark brown sugar
3/4 cup golden raisins (optional)
Salt and freshly ground black pepper to taste
1/2 pint sour cream
3 tablespoons freshly chopped dill or 1 tablespoon dried
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.
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.
