Soup of the Day... Russian Sweet and Sour Cabbage Soup
Russian Sweet and Sour Cabbage Soup
Adapted from recipe found on food52
Makes 3 to 4 quarts
2 pounds stew meat
2 tablespoons vegetable oil
1 large Bermuda onion, cut in half and sliced
2 to 3 pounds ripe tomatoes (3 to 5 large), cored and cut into wedges (or one 28- or 35-ounce can Italian plum tomatoes) or 2 pints of home canned stewed tomatoes with juice
2 pounds cabbage, cored and shredded (about 10 cups)
2 quarts water
2 teaspoons canning salt
1/2 teaspoon black pepper
6 tablespoons sugar
1/4 cup lemon juice or white wine vinegar
2-1/2 to 3 pounds potatoes (4 to 6 large), peeled and cut into 1/2 inch pieces.
Add vegetable oil to a pan and heat. Brown stew meat, remove and allow to drain well.
Add to a large pot - stew meat, onion, tomatoes, water, salt, pepper, sugar, lemon juice or vinegar, and potatoes. Bring to a boil, reduce heat and heat for 15 mins. Add cabbage and allow to cook for an addtional 5 mins (you only want the cabbage to wilt down, not cook).
Using a slotted spoon divide soup solids between 3 or 4 quart jars to a little more then 1/2 full but not more then 2/3s full. Finish filling with soup liquid to 1 inch headspace. If there is not enough liquid divide equally among the jars and finish filing with hot water to 1 inch headspace. Remove air bubbles, wipe rims, and assemble lids.
Process in a pressure canner at 10 lbs of pressure for 90 mins for quarts (75 mins for pints).
To Serve: Sprinkle some dill weed on top of soup (OPTIONAL).
Tomorrow's Soup of the Day... Russian Vegetable Soup
Add vegetable oil to a pan and heat. Brown stew meat, remove and allow to drain well.
Add to a large pot - stew meat, onion, tomatoes, water, salt, pepper, sugar, lemon juice or vinegar, and potatoes. Bring to a boil, reduce heat and heat for 15 mins. Add cabbage and allow to cook for an addtional 5 mins (you only want the cabbage to wilt down, not cook).
Using a slotted spoon divide soup solids between 3 or 4 quart jars to a little more then 1/2 full but not more then 2/3s full. Finish filling with soup liquid to 1 inch headspace. If there is not enough liquid divide equally among the jars and finish filing with hot water to 1 inch headspace. Remove air bubbles, wipe rims, and assemble lids.
Process in a pressure canner at 10 lbs of pressure for 90 mins for quarts (75 mins for pints).
To Serve: Sprinkle some dill weed on top of soup (OPTIONAL).
Tomorrow's Soup of the Day... Russian Vegetable Soup
0 Response to "Soup of the Day... Russian Sweet and Sour Cabbage Soup"
Post a Comment