JEWISH CABBAGE SOUP (sweet & sour)



JEWISH CABBAGE SOUP

Sweet and Sour



alt




INGREDIENTS:



4 to 5 lb. beef brisket
2 heads cabbage, cut in lge bite size chunks
3 lge. onions, chopped very coarsely
5 to 7 stalks of celery, sliced 1" thick on a diagonal
2 - 15 oz. cans stewed tomatoes
1 - 30 oz. can tomato sauce
1+1/2 c. (or more) brown sugar
1/2 c. cider vinegar
2 or 3 bay leaves
salt, white pepper and garlic powder to taste

 

DIRECTIONS:


- Braise all sides of the brisket in a large (10 qt.) heavy stew pot, then fill 3/4 full with water and seasonings, you may use beef or chicken stock in place of water

- Bring to a boil

- Then turn down to a simmer,

- Add stewed tomatoes and tomato sauce sauce

- Simmer 2 hours then add onions, celery and add cabbage, brown sugar and vinegar.

- Simmer 2 to 3 more hours.

- Remove meat and set aside for 10 or so minutes


Slice brisket against the grain and make sandwiches with the still steaming meat, place ample amounts of sliced beef on buttered Challah or Jewish rye bread, add a sprinkle of salt, then your choice of yellow or brown mustard, horseradish or horseradish sauce for the more delicate pallet.... then top it off with another thick slice of bread...serve while still warm with a huge kosher dill pickle next to it on the plate

..It is a perfect supper for a chilly winter night....oh heck, it is a perfect supper for any kind of night

If you decide to only have a bowl of soup, without the sandwich, make sure you serve this with a thick slice of fresh baked Challah bread and lots of butter....HOW PERFECT.

note: buttering the bottom slice of bread keeps the meat juices from making it too soggy

When I still lived in Chicago, my friend Georgette and I often ate at a Jewish places. One in particular was The Beldon. If I had soup, regardless of the daily choices this was the only soup I would order. I could never get enough

I recently braised the brisket on my stove top in the removable inner pot of my crock pot, then let the meat slow cook in the crock pot on low over night. In the morning I set the inner pot back on my stove top and continued with the recipe. The brisket turned out unbelievably moist and tender using this method,. (warning: not all crock pot inserts can be cooked in on a stove top) And, you will only need to simmer the rest of the soup's ingredients for an hour or so, till the cabbage is tender, if the meat was pre-cooked in your crock pot


PS This is not a cracker kind of soup, it really should be eaten with a thick slab of Challah and butter... Don't let this recipe pass you by...as soon as you taste it you'll understand why.






 


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