SWEET AND SOUR CABBAGE SOUP

By Beefman-2

Ingredients

• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 2-3 tablespoons brown sugar
• 1 head of finely shredded green cabbage
• 16-ounce can crushed tomatoes
• 2-3 tablespoons cider vinegar or lemon juice
• 6 cups chicken broth
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Preparation

Step 1

1. Heat oil in a large soup pot over medium heat. Add onions and cook until soft. Add garlic and cook another minute or two.

2. Stir in sugar, then add the shredded cabbage and cook about 5-6 minutes until softened.

3. Stir in tomatoes, vinegar or lemon juice and broth. Add salt and pepper, bring to a boil and simmer, uncovered, about 20 minutes or until the cabbage is very tender. At this point, taste and adjust the sweet-sour balance to your taste, adding more sugar and vinegar or lemon juice (and salt/pepper) as needed.

Cook's note: For a meat-based soup, heat the oil and brown a 1- to 2-pound piece of salted and peppered brisket on both sides. Proceed as above, but use beef broth or a combination of beef broth and water instead of chicken broth. You will have to simmer the soup over low heat for 2-3 hours or until the meat is very tender. Then remove the meat, cool slightly, and shred or cut into small chunks – then add back into soup.