Jewish Sweet and Sour Cabbage Soup

By JimMac

Ingredients

• 1 1/2 lbs. short ribs (boneless cut into small pieces), stew meat or brisket (cut into pieces)
• 1 clove of garlic (optional) minced
• 2 qts. Water
• 1 T beef base (in place of bouillon) I use Better Than Bouillon
• pepper to taste ( I use a grinder and grind in what looks sufficient)
• 3 T brown sugar (you can adjust later to taste before serving)
• 1/2 lemon - squeeze juice
• (or lemon juice NOT from concentrate – I use Sicilia Lemon juice when not using a lemon, again adjust to taste before serving)
• 1 T Worcestershire Sauce
• 1 T Caraway Seeds
• 1 lg. onion stuck with cloves (I use about 8)
• 2 cans diced tomatoes
• 1 sm. Cabbage ( about 1-1 1/2 lbs.) cuts into small pieces
• (you can add salt if you like, but I don’t)
• Olive Oil – two swirls around the bottom of the pressure cooker

Preparation

Step 1

DIRECTIONS
Cut beef into small pieces. Heat Pressure Cooker and when hot add the olive oil.
Heat oil and then add the meat and garlic if using and brown for 5 minutes.

Add the water, the beef base and the Worcestershire Sauce to the pressure cooker.
Close lid and cook 20 minutes once the pressure has risen at a simmer.
Use quick release to open the pot and add the remaining ingredients.
Close lid and cook and additional 5 minutes at a simmer once the pressure has risen.

Move pressure cooker to another burner and let pressure reduce on its own.
When cool enough to open and cool enough to taste, adjust the flavors with brown sugar and/or lemon juice.

Remove cloves from onion and chop and return to pot.
Serve and enjoy.