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Post by haasfan on Sept 28, 2007 18:19:02 GMT -5
Easy to make and delicious. The colder it gets outside, the better this one pot meal is. Two long [they cookup better, i think] beef ribs cut in half seared in the bottom of your big soup pot. Add about one pound of so shredded cabbage to the browned meat and one large can of tomato juice plus one large can of whole tomatos. To that, mix in one teaspoon Sour Salt and two teaspoons brown sugar. Bring to a boil and simmer for about three hours. Meat falls off the bone and lends a wonderful richness to the soup. The Sour salt and sugar should be adjusted to your tastes, my version has a "twang" to it. Please remember, no cooked bones to your dogs.
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Post by treatmaker on Oct 2, 2007 23:00:27 GMT -5
Ha,
I love this soup! One of my co-workers had made it for us. I'm going to make this on the next cool fall day. I have one question, what is sour salt and where would I find it? I didn't see it in the Kosher aisle the other day.
Treatmaker
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Post by berlyn on Oct 3, 2007 0:44:44 GMT -5
This so perfect for cold weather!! I love cabbage and ribs, together sounds delish!! Damn, we are still in the 90's What is sour salt?? Have you ever tried the fire roasted tomatoes??
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Post by haasfan on Oct 3, 2007 5:37:12 GMT -5
sour salt is citric acid. in place of the sour salt, lemon juice does the job. the real trick is balancing the sweet and the sour but i'll tell you, it is one hell of a soup. as per the fire roasted tomats, never tried but, i will!
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Post by nana on Apr 30, 2018 13:57:20 GMT -5
I tried this last night! So simple and so good! True to form, practically the only ingredient I had out of the ones listed was the cabbage but I substituted ground beef for the ribs, and a quart of broth, a can of tomato puree, and some frozen cherry tomatoes I had from my garden for the tomato portion. Amazingly enough I had citric acid from some cheese making adventure, and of course I had brown sugar. To this I added salt and pepper and a bayleaf. (Not mentioned in the recipe but they seemed suitable.) 2 hours CWTGTO after bringing it to a boil in the well. Delicious and satisfying for a damp cold so called spring day!
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Post by Chuckie on Apr 30, 2018 15:38:20 GMT -5
I tried this last night! So simple and so good! True to form, practically the only ingredient I had out of the ones listed was the cabbage but I substituted ground beef for the ribs, and a quart of broth, a can of tomato puree, and some frozen cherry tomatoes I had from my garden for the tomato portion. Amazingly enough I had citric acid from some cheese making adventure, and of course I had brown sugar. To this I added salt and pepper and a bayleaf. (Not mentioned in the recipe but they seemed suitable.) 2 hours CWTGTO after bringing it to a boil in the well. Delicious and satisfying for a damp cold so called spring day! Guess this was posted long before my entry into the Chambers world ('09). Will have to try sometime, got ALL the stuff I LIKE in it!! Thanks for "bumping it up"!! CHEERS! Chuckie
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Post by nana on Apr 30, 2018 16:25:21 GMT -5
You're welcome! I like to scroll through recipes sometimes, just looking. There are a lot of good cooks and recipes here on this forum!
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Post by vaporvac on Apr 30, 2018 23:08:20 GMT -5
Nana, I agree! This forum has excellent recipes. I've been so remiss lately in that regard. I have these ingredients and want to empty my freezer of tomatoes so I'll report back. it sounds great!
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Post by nana on Apr 19, 2020 18:59:24 GMT -5
My friend Rachel Caspi gave me a recipe for a variation of this soup that was truly excellent. We couldn't stop eating it! Two tomatoes, coarsely chopped (I used two handfuls of frozen cherry tomatoes) 1 green cabbage, shredded 1 onion, sliced 1 28oz can tomatoes (I used canned whole tomatoes that I chopped up, but diced tomatoes would be fine too) 1 tsp salt 5 cups beef broth 1/4 cup cider vinegar 3 Tbsp brown sugar (I used maple syrup) 1 tsp lemon juice 1/4 cup raisins (I used chopped up prunes) pinch of nutmeg Cook first 5 ingredients ( tomatoes through salt) for about 8-10 minutes, stirring frequently, until cabbage starts to soften. Add remaining ingredients and stir well. Simmer about 20-30 minutes. Adjust seasonings, adding more brown sugar or lemon juice if needed, and add salt and pepper to taste. I made a batch of matzo balls to go with it. Not sure if that is traditional with this soup, but they were great with it!
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Post by vaporvac on Apr 19, 2020 22:29:41 GMT -5
This is crazy as I just made something similar today!!!! I had an old recipe book that put cranberries in it so I used some that I had and it was fantastic!!! Nana, I like the idea of matzo ball. I used yuba and it was also good. I have a dumpling recipe that's stuffed with plums, so maybe you could use the prunes to stuff your matzoh balls for a change.
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Post by nana on Apr 20, 2020 7:05:37 GMT -5
My mom used to make potato dumplings and put a toast cube in the middle of each one, but that was a slightly stiffer "dough" than matzo balls. I guess it might work. I don't know if I would be committing some kind of crime against Jewish cooking by doing that! What is yuba?
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Post by mach12 on Apr 20, 2020 11:30:50 GMT -5
Man that looks good! We picked up a couple of heads of red cabbage the other day and I made rotkohl with one of the heads (to go with chicken schnitzel and spätzle) and was going to look for something to do with the other head but it looks like I just found it. I would have liked to have gotten one red and one regular cabbage but these days you go with what you have available. I'd think red cabbage would be fine with this soup. We've been having nice, sunny weather but the forecast is for cold and wet for the foreseeable future so a soup like this will be perfect.
My wife's the soup meister so I read this to her and she's pretty excited about it so we'll be giving it a try toward the end of the week.
Thanks for posting it!
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Post by Chuckie on Apr 20, 2020 11:59:11 GMT -5
I would have liked to have gotten one red and one regular cabbage but these days you go with what you have available. That's kind of where I was at making my soup yesterday Mach 12. We always do that soup bread and rosary Lenten Mondays, and since Lent got "canceled" this year, I had the broth setting around, also all those beans that we bought at the start of the season cuz we figured we used them in various soups. There are ALWAYS carrots and celery in the crisper drawer, and onions hanging in the sack above the basement steps. This soup kind of intrigues me, but I don't know if it's enough for me to try it. I don't put soup and "sweet" together in my mindset. Probably one of those things that if I DID make it, I would LOVE it! LOL. Who knows, I may get brave and TRY it, Nana!! We could STILL be locked down through May, so I have to do SOMETHING with my time!! LOL CHEERS!! Chuckie
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Post by vaporvac on Apr 20, 2020 12:33:19 GMT -5
Chuckie, if you like sweet and sour cabbage you will like this soup. I put a bit of homemadecrandberry chutney in a single soup bowl to see if I liked it before adding it to the whole thing. You could try that first. You crack me up with Lent being canceled this year! I also keep my onions hanging above the basement steps! Nana, I know those dumplings. I love that kind of food. Just mentioning spaetzle go me going mach12!!! I think fruit in the matzoh balls can be another pandemic recipe along with using nacho chips in your meatloaf! : -D I personally can eat soup all year round.
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Post by mach12 on Apr 20, 2020 15:25:21 GMT -5
I saw a recipe for spätzle where you add a pinch of nutmeg so tried that with this batch and it was okay but I prefer the traditional. This stupid tumor on my auditory nerve affects my sense of taste so I might feel different after they remove it but it's hard to beat regular spätzle. I also used sourdough crumbs I made from part of a loaf I baked and the schnitzel looks a little overdone but it came out fine. I used sourdough crumbs before and had the same thing. I've never made Matzo balls so am going to have to give that a try. Are they pretty standard or are there a lot of variations?
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Post by nana on Apr 21, 2020 11:51:22 GMT -5
I love that picture, Mach12! It looks like any number of meals I had growing up! Except my mom always, always had to have a wedge of lemon to spritz on her schnitzel. (Try to say that 5 times fast!😂)
There are probably as many variations on matzo balls as there are jewish grandmas, but here's how my mother in law taught me to do them: Well, I was going to post a picture of what she had written down, but it won't upload. I wonder if we reached the limit here? Or it could be my internet, it's really raining pretty heavily here right now. So here's her recipe:
6 eggs 1/4 cup oil or schmaltz 1/2 cup plain seltzer(you can use just plain water. I don't always have seltzer on hand) salt to taste (I use about a 1/2 tsp or so--they cook in salted water!) --Beat the eggs until foamy with a whisk, add the oil and salt, beat again, stir in the seltzer, and whisk in matzo meal slowly a little at a time, keep adding until the mixture thickens, something like oatmeal only a little looser. (It works out to about 1 1/2 cups of matzo meal needed.) --Cover and refrigerate at least several hours (my mother in law claimed it was best to mix them up in the morning and cook them that evening.) --Moisten your hands with cold water and form the mixture into small balls (about walnut sized) and drop into a large pot of salted, boiling water. Cover and let simmer for 20 minutes. Scoop out with a slotted spoon and add to your soup!
This makes a LOT. Over the years I have pared it down to 4 eggs, 6 Tbsps of seltzer, a scant 1/4 cup of oil and about a cup of matzo meal.
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Post by droppedstitch on Apr 21, 2020 13:16:12 GMT -5
There are probably as many variations on matzo balls as there are jewish grandmas, but here's how my mother in law taught me to do them: Well, I was going to post a picture of what she had written down, but it won't upload. I wonder if we reached the limit here? Or it could be my internet, it's really raining pretty heavily here right now. So here's her recipe: 6 eggs 1/4 cup oil or schmaltz 1/2 cup plain seltzer(you can use just plain water. I don't always have seltzer on hand) salt to taste (I use about a 1/2 tsp or so--they cook in salted water!) --Beat the eggs until foamy with a whisk, add the oil and salt, beat again, stir in the seltzer, and whisk in matzo meal slowly a little at a time, keep adding until the mixture thickens, something like oatmeal only a little looser. (It works out to about 1 1/2 cups of matzo meal needed.) --Cover and refrigerate at least several hours (my mother in law claimed it was best to mix them up in the morning and cook them that evening.) --Moisten your hands with cold water and form the mixture into small balls (about walnut sized) and drop into a large pot of salted, boiling water. Cover and let simmer for 20 minutes. Scoop out with a slotted spoon and add to your soup! This makes a LOT. Over the years I have pared it down to 4 eggs, 6 Tbsps of seltzer, a scant 1/4 cup of oil and about a cup of matzo meal. I need to get some matzo meal!!
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Post by Chuckie on Apr 21, 2020 20:05:41 GMT -5
There are probably as many variations on matzo balls as there are jewish grandmas, but here's how my mother in law taught me to do them: Well, I was going to post a picture of what she had written down, but it won't upload. I wonder if we reached the limit here? Or it could be my internet, it's really raining pretty heavily here right now. So here's her recipe: 6 eggs 1/4 cup oil or schmaltz 1/2 cup plain seltzer(you can use just plain water. I don't always have seltzer on hand) salt to taste (I use about a 1/2 tsp or so--they cook in salted water!) --Beat the eggs until foamy with a whisk, add the oil and salt, beat again, stir in the seltzer, and whisk in matzo meal slowly a little at a time, keep adding until the mixture thickens, something like oatmeal only a little looser. (It works out to about 1 1/2 cups of matzo meal needed.) --Cover and refrigerate at least several hours (my mother in law claimed it was best to mix them up in the morning and cook them that evening.) --Moisten your hands with cold water and form the mixture into small balls (about walnut sized) and drop into a large pot of salted, boiling water. Cover and let simmer for 20 minutes. Scoop out with a slotted spoon and add to your soup! This makes a LOT. Over the years I have pared it down to 4 eggs, 6 Tbsps of seltzer, a scant 1/4 cup of oil and about a cup of matzo meal. I need to get some matzo meal!! The E-V-I-L Chambers witches strike once AGAIN!!! Now I have to go buy a spätzle board, AND some matzo meal!!!! CHEER-LESS Chuckie!!!
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Post by mach12 on Apr 21, 2020 21:25:40 GMT -5
I love that picture, Mach12! It looks like any number of meals I had growing up! Except my mom always, always had to have a wedge of lemon to spritz on her schnitzel. (Try to say that 5 times fast!😂) There are probably as many variations on matzo balls as there are jewish grandmas, but here's how my mother in law taught me to do them: Well, I was going to post a picture of what she had written down, but it won't upload. I wonder if we reached the limit here? Or it could be my internet, it's really raining pretty heavily here right now. So here's her recipe: 6 eggs 1/4 cup oil or schmaltz 1/2 cup plain seltzer(you can use just plain water. I don't always have seltzer on hand) salt to taste (I use about a 1/2 tsp or so--they cook in salted water!) --Beat the eggs until foamy with a whisk, add the oil and salt, beat again, stir in the seltzer, and whisk in matzo meal slowly a little at a time, keep adding until the mixture thickens, something like oatmeal only a little looser. (It works out to about 1 1/2 cups of matzo meal needed.) --Cover and refrigerate at least several hours (my mother in law claimed it was best to mix them up in the morning and cook them that evening.) --Moisten your hands with cold water and form the mixture into small balls (about walnut sized) and drop into a large pot of salted, boiling water. Cover and let simmer for 20 minutes. Scoop out with a slotted spoon and add to your soup! This makes a LOT. Over the years I have pared it down to 4 eggs, 6 Tbsps of seltzer, a scant 1/4 cup of oil and about a cup of matzo meal. Thanks Nana! I'll gather up the ingredients and see what I can do. I'll probably try the reduced batch since it's just the two of us while we're in this stay home mode. I agree - you HAVE to have lemon with schnitzel. We ran out of lemons when I made flat bread and ful medames early last week and the grocery store was out but I did have some of that lemon juice in a jar. I just kinda set it off to the side when I took the picture. There are some things I prefer to use that lemon juice in, like the tarter sauce I make, so it was a good backup and it was fine. The one thing I didn't show in the picture was the cucumber salad. I wouldn't normally do a cucumber salad with rotkohl but the cucumbers were kind of soft and I didn;t want to risk having them spoil. Once made it'll stay good in the fridge for a couple of days, maybe longer, but ours never last past the next day. I got the this recipe from the justlikeoma.com page but sometimes add a pinch of cayenne, dried parsley flakes and dried basil. Ingredients: • 2 cucumbers, peeled and thinly sliced • 4 Tbsp white vinegar • 4 Tbsp water • 1 - 2 Tbsp granulated sugar • ½ tsp salt • 1 Tbsp fresh dill or ½ tsp dried dill Instructions: 1. Put thinly sliced cucumbers into serving bowl. 2. In separate bowl, mix together vinegar, water, sugar, and salt. Pour over cucumbers. 3. Sprinkle with dill and stir. Season with additional salt and/or sugar if needed. 4. Serves 4. 5. Hints: 6. Try using different types of vinegar ... white wine vinegar, cider vinegar ... or try your favorite. 7. If you have very tender English cucumbers, they do not have to be peeled. 8. Variation: Add some thinly sliced onions.
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Post by nana on Jun 27, 2020 18:17:44 GMT -5
Bumping this up because I made my cabbage soup today (a rather cool 70 degrees compared to what we’ve been dealing with!). I had the world’s smallest cabbage, so I augmented with lots of celery, and added browned ground beef as well. Delish!
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Post by Chuckie on Jul 12, 2020 17:58:33 GMT -5
Easy to make and delicious. The colder it gets outside, the better this one pot meal is. Two long [they cookup better, i think] beef ribs cut in half seared in the bottom of your big soup pot. Add about one pound of so shredded cabbage to the browned meat and one large can of tomato juice plus one large can of whole tomatos. To that, mix in one teaspoon Sour Salt and two teaspoons brown sugar. Bring to a boil and simmer for about three hours. Meat falls off the bone and lends a wonderful richness to the soup. The Sour salt and sugar should be adjusted to your tastes, my version has a "twang" to it. Please remember, no cooked bones to your dogs. O-M-G, made this tonight, DELISH!!! I DID however make some changes. I bought 3 small (3" long?) beef rib bones that had been marked down, browned them as suggested in the 7 quart kettle. I also had just under a pound of hamburger that I browned in a skillet w/a half a Vidalia onion, then drained. I put 2 - 28oz cans of diced tomatoes, the remainder of a bottle of tomato juice in the icebox, and a box of chicken broth to fill the pot up, + 3 bay leaves. Was SCRUMPTIOUS, and BOY did it have a " WANG" to it!! I upped the brown sugar to 3 tsps (1-TBS) and the citric acid to 1.5 tsps. SHOULD have left the citric amount ALONE!!! Also needed salt IMHO, but I didn't add ANYTHING ELSE until I tasted it--was about 5 hours in the well CWTGTO after 20 minutes gas on. I was REALLY tempted to add a can of rotel tomatoes too but refrained... This will DEFINITELY become part of the Lenten soup rituals to be sure!! CHEERS! Chuckie
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Post by nana on Oct 12, 2020 17:41:57 GMT -5
Bumping this up again because I made it tonight. I had three ENORMOUS cabbages to make sauerkraut and half of the last cabbage just would not fit in my crock. It’s soup season!
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Post by Chuckie on Oct 12, 2020 19:12:17 GMT -5
Bumping this up again because I made it tonight. I had three ENORMOUS cabbages to make sauerkraut and half of the last cabbage just would not fit in my crock. It’s soup season! LOL, was JUST thinking to meself of making that for dwayner when he got back from his Iowa Chambers expedition, and the cooler Fall weather returns. Get bread bakin' Monkey outta hibernation too!! He's cutting out before this lad gets outta bed!! Shhhhhhhhhhhhh, don't tell him!! CHEERS! Chuckie
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Post by nana on Oct 13, 2020 15:10:35 GMT -5
Mum’s the word!
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Post by Chuckie on Oct 15, 2020 21:59:37 GMT -5
You can blab all you want NOW, we had it for supp tonight!! Methinks we have another "convert" to S&SCS! CHEERS! Chuckie
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Post by dwayner2 on Oct 27, 2020 14:37:36 GMT -5
Just saw this post and YES! The stuff was awesome! I think we had it for breakfast too...LOL! Being of Czech heritage we all love cabbage. I’m going to try this soon down at Mom’s.
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Post by vaporvac on Oct 29, 2020 17:15:52 GMT -5
So I FINALLY made this soup and it WAS delish. I gave a big glass jar to my PICC who popped by to give a socially distanced hand with a clogged sink and it was a hit. This is definitely staying in the soup repertoire. Thanks!!!
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Post by nana on Oct 30, 2020 12:02:40 GMT -5
Which version did you guys make? The original or my friend’s? Both are excellent, but I kind of like the bit of interest the dried fruit and nutmeg gives my friend’s recipe. It’s vegetarian as written, but I often add meat to mine to satisfy the carnivores in my life—either hamburger meat if I’m strapped for time, or some kind of slow cooking stew meat or ribs if I have all day. I’ve even used ground pork. All good!
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Post by Chuckie on Oct 30, 2020 12:39:06 GMT -5
Which version did you guys make? The original or my friend’s? Both are excellent, but I kind of like the bit of interest the dried fruit and nutmeg gives my friend’s recipe. It’s vegetarian as written, but I often add meat to mine to satisfy the carnivores in my life—either hamburger meat if I’m strapped for time, or some kind of slow cooking stew meat or ribs if I have all day. I’ve even used ground pork. All good! I used about 3 beef short ribs, and a pound of ground beef too; otherwise original recipe. CHEERS! Chucki
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Post by vaporvac on Oct 30, 2020 17:18:38 GMT -5
I made your friend's version. No meat here, but did use some crumbles and a soysage! I was going to make matza balls, but found some dried mini-cheese ravioli that weren't getting any fresher, so I decided to use them up. I don't think there is a "wrong" way to make this soup! I also served mine with a dollop of yogurt for some extra tang and nutrition. YUM!!! Oh yeah, I also had some leftover beets so I threw those in to give it a borschty flair! Finishing it off tonight.
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