Cabbage Soup

Cabbage Soup this is a soup I always went to Brent’s Deli to eat. Well I took the dare and made it myself and it turned out so good.


This cabbage Soup recipe is so delicious!






I pressure canned the soup and (Bonus) entered it in the Fair so I now have this recipe all year long in my pantry.

Ingredients

For the stock:

4 pounds bone-in beef shank
12 cups water
2 onions, peeled

4 stalks celery with leaves

1 bay leaf
16 peppercorns


















This is to make the stock. That is the base for the soup.
 



Combine the beef shanks and water in a large stock pot. Bring to a boil and reduce the heat to a very low simmer. Cook on low for at least 4 hours we want the meat soft and peel right off the bones. This soup is a 2 day task for me but I do know that most people in this century do not have that kind of time. (So buy a crock pot)



Use a strainer to skim off any foam on the surface. Add the whole onions, celery stalks, bay leaf, and peppercorns. Skim the surface occasionally.

Now you need to separate the beef from the stock. Strain the stock. Discard the vegetables but reserve the meat and the stock. Allow the stock to cool to room temperature, then transfer to a covered container and refrigerate. When the beef shanks are cool, remove the meat from the bones. Discard bones and gristle. Dice the meat and place in the bowl holding the stock.




I do realize this is a bit of work but the stock is so important to the taste of the soup. The beef is so tender and delicious it melts in your mouth.  Now let us move on to the ingredients to get the soup made. Get your stock going the day ahead it will cook all day and then the next day the soup ingredients can be added and it will simmer for the flavor you want.

For the soup:

1 onion, peeled and diced
2 cloves garlic, minced
1 tablespoon Sweet Paprika
1 head Savory green cabbage, coarsely chopped
1 (14.5 ounce) can diced tomatoes with juice
1 lemon, juiced you should have a least 1/4 cup more or less depending on your taste
1/4 cup brown sugar – original recipe call’s out for white I like the rich taste of the brown
1/4 cup chopped fresh dill
salt and freshly ground black pepper to taste





Now you need to take your stock pot and add all the remaining ingredients.  Cook the soup until the cabbage is soft and the flavor is just what you want.

I cooked this soup for 2 hours and then Pressure Canned for throughout the year. 

Truly Nanny Lilly would be proud !



Here is the link to Pressure Can this soup.