Difference between revisions of "Russian Cabbage Soup"
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* 1 tbsp fresh [[lemon juice]], [[salt]] and [[pepper]] to taste, | * 1 tbsp fresh [[lemon juice]], [[salt]] and [[pepper]] to taste, | ||
| − | == | + | == Procedures == |
# In a large soup pot, cover the [[beef]], [[tomato]]es, [[onion]], [[bay leaf]], and [[garlic]] with the cold [[water]]. | # In a large soup pot, cover the [[beef]], [[tomato]]es, [[onion]], [[bay leaf]], and [[garlic]] with the cold [[water]]. | ||
# Let stand for 1 hour. | # Let stand for 1 hour. | ||
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# Before serving, add the [[lemon juice]] and garnish each serving with a dollop of the [[sour cream]]. | # Before serving, add the [[lemon juice]] and garnish each serving with a dollop of the [[sour cream]]. | ||
| − | [[Category:Russian | + | [[Category:Russian cuisine]] |
| + | [[Category:Soup Recipes]] | ||
[[Category:Beef chuck and blade Recipes]] | [[Category:Beef chuck and blade Recipes]] | ||
[[Category:Beef round Recipes]] | [[Category:Beef round Recipes]] | ||
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[[Category:Tomato Recipes]] | [[Category:Tomato Recipes]] | ||
[[Category:Lemon juice Recipes]] | [[Category:Lemon juice Recipes]] | ||
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Latest revision as of 19:31, 26 June 2012
Ingredients
- 1½ lb lean rump or chuck roast
- 2 cups cooked chopped tomatoes
- 1 large onion, chopped
- 1 bay leaf
- 1 clove garlic, minced
- 3 quarts cold water
- 1 ea medium head cabbage,shredded
- 2 tbsp sugar
- 2 tbsp white vinegar
- 1 tbsp fresh lemon juice, salt and pepper to taste,
Procedures
- In a large soup pot, cover the beef, tomatoes, onion, bay leaf, and garlic with the cold water.
- Let stand for 1 hour.
- Simmer, covered, for 2 – 3 hours.
- Remove the bay leaf and add the cabbage, sugar, vinegar, salt and pepper.
- Simmer for 15 minutes or until the cabbage is tender.
- Before serving, add the lemon juice and garnish each serving with a dollop of the sour cream.
