Lemon-Infused Sweet and Sour Beef & Cabbage Soup
This delightful soup marries tender beef with a tangy and sweet broth, making it a comforting dish for any family gathering. Drawing inspiration from several traditional recipes, I crafted this version to perfectly balance the sourness of fresh lemon juice and the sweetness of brown sugar. The addition of hearty vegetables like parsnips, carrots, and cabbage creates a satisfying blend of textures and flavors. With a hint of cider vinegar for added zing, this soup is not only delicious but also a low-cholesterol option that your family will love to gather around. Perfect for chilly evenings, serve it with crusty bread for a heartwarming meal.
N/A
Servings
N/A
Calories
16
Ingredients
Ingredients
Chuck steaks or beef short ribs
3 lbs (trimmed of excess fat)
Onion
1 (chopped)
Parsnips
3 (peeled and diced)
Carrots
3 (peeled and diced)
Celery
1-2 stalks (diced)
Stewed tomatoes
28 ounces (canned)
Condensed beef consomme
3 (10 3/4 ounce) cans (canned)
Cabbage
1 (coarsely shredded)
Sauerkraut
14 ounces (drained)
Lemons
2-3 (juiced)
Brown sugar
2/3 cup (or more, to taste)
Salt
to taste
Pepper
to taste
Garlic powder
to taste
Olive oil
1-2 tablespoons
Water
3 cans
Instructions
1
In a large soup pot or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the beef chuck steaks or short ribs, seasoning them generously with salt, pepper, and your chosen spices. Brown the meat on all sides, which should take about 5-6 minutes. Once browned, remove the meat and set it aside on a plate.
2
In the same pot, add the chopped onion, diced parsnips, carrots, and celery. If necessary, add a little more olive oil to prevent sticking. Sauté these vegetables over medium heat, stirring frequently, until they are nicely browned and softened, around 8-10 minutes.
3
Stir in the 28 ounces of stewed tomatoes, breaking up any large chunks with your spoon. Let this simmer for a couple of minutes to blend the flavors.
4
Pour in the condensed beef consomme and add three cans of water (you can substitute with beef broth or French onion soup if desired). Stir well.
5
Return the browned meat to the pot, bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for one hour.
6
After one hour, incorporate the coarsely shredded cabbage and drained sauerkraut into the pot. Stir the ingredients well, cover again, and continue to simmer on low heat for another hour.
7
Once the second hour is up, add the juice of 2 to 3 lemons and 2/3 cup of brown sugar to the pot. Stir thoroughly to combine the flavors. Taste and adjust seasoning with additional lemon juice and brown sugar if desired—you want a harmonious balance of sweet and sour.
8
Serve hot, garnished as desired, and enjoy this comforting, tangy soup!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Lemon-Infused Sweet and Sour Beef & Cabbage Soup.
What are the primary flavor profiles of this soup?
This soup features a harmonious balance of tangy sourness from fresh lemon juice and sauerkraut and sweetness from brown sugar.
What kind of beef is recommended for this soup?
The recipe suggests using 3 lbs of chuck steaks or beef short ribs, trimmed of excess fat.
How long does the beef need to simmer before adding cabbage?
The beef should simmer for one hour in the broth before the cabbage and sauerkraut are added.
What vegetables are included in this beef and cabbage soup?
The soup includes onions, parsnips, carrots, celery, and a whole coarsely shredded cabbage.
How much brown sugar is used in the recipe?
The recipe calls for 2/3 cup of brown sugar, though you can add more to taste to reach your desired sweetness.
When should I add the lemon juice?
The juice of 2 to 3 lemons should be added at the very end of the cooking process, after the soup has simmered for two hours.
Can I substitute the beef consomme with something else?
Yes, you can substitute the condensed beef consomme with beef broth or French onion soup if desired.
How do I prepare the sauerkraut?
The 14 ounces of sauerkraut should be drained before being added to the pot.
Is this recipe considered a healthy option?
This soup is described as a low-cholesterol option that is hearty and satisfying.
What is the first step in making this soup?
The first step is to brown the beef chuck steaks or short ribs in olive oil in a large soup pot for about 5-6 minutes.
How long should the vegetables be sautéed?
The onion, parsnips, carrots, and celery should be sautéed for approximately 8-10 minutes until softened.
What type of canned tomatoes are used?
The recipe uses 28 ounces of canned stewed tomatoes, which should be broken up with a spoon while simmering.
What is the total simmering time for this recipe?
The total simmering time is two hours: one hour for the meat alone and another hour after adding the cabbage and sauerkraut.
How much water is added to the soup?
You add three cans of water, using the empty beef consomme cans as a measurement.
What spices are used for seasoning?
The beef is seasoned with salt, pepper, and garlic powder to taste.
What type of pot is best for this recipe?
A large soup pot or a Dutch oven is recommended for preparing this meal.
How should the cabbage be prepared?
The cabbage should be coarsely shredded before being stirred into the soup.
What should I serve with this soup?
This soup is best served hot, ideally with crusty bread for a heartwarming meal.
Can I adjust the sourness of the soup?
Yes, you can adjust the balance by adding more lemon juice if you prefer a more tangy flavor.
How many parsnips and carrots are needed?
The recipe requires 3 parsnips and 3 carrots, both peeled and diced.
Do I need to brown the meat on all sides?
Yes, you should brown the meat on all sides to develop flavor before removing it to sauté the vegetables.
Is garlic used in this recipe?
Yes, garlic powder is used as a seasoning for the beef.
What kind of oil is used for browning the meat?
The recipe calls for 1-2 tablespoons of olive oil.
Does the recipe use cider vinegar?
While the description mentions a hint of cider vinegar for added zing, the main souring agents in the ingredient list are lemon juice and sauerkraut.
How many stalks of celery are required?
The recipe calls for 1 to 2 diced stalks of celery.
Should the beef be trimmed?
Yes, the chuck steaks or short ribs should be trimmed of excess fat before cooking.
What is the texture of the soup?
The soup offers a satisfying blend of textures from tender beef and hearty vegetables like cabbage and parsnips.
Is this soup suitable for cold weather?
Yes, it is described as a comforting and heartwarming meal perfect for chilly evenings.
How do I ensure the flavor is balanced?
After the final simmering, taste the soup and adjust the lemon juice and brown sugar until you find a harmonious sweet and sour balance.