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Receta Russian Sweet And Sour Cabbage Soup

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Raciónes: 10
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Ingredientes

Cost per serving $0.73 view details
  • 1 Tbsp. vegetable oil
  • 2 med onions halved, and
  •     sliced crosswise
  • 3 med carrots cut 1/2" slices
  • 1 med green cabbage - (abt 1 1/2 lbs)
  • 2 x garlic cloves chopped
  • 1 1/2 tsp paprika (preferably Hungarian)
  • 3 1/2 c. chicken broth or possibly bouillon
  • 1 can whole peeled tomatoes - (14 1/2 ounce) with liquid
  • 2 c. water
  • 1/2 c. golden brown raisins, dry cherries,
  •     or possibly cranberries
  • 5 Tbsp. lemon juice divided
  • 3 Tbsp. brown sugar
  • 3 med potatoes - (1 lb) cut 3/4" chunks
  • 1/4 c. crushed ginger snaps - (abt 4 cookies)
  • 1/4 c. minced fresh dill
  •     (if using dry dill start with 1 tspn)
  • 1/2 tsp salt
  •     Freshly-grnd black pepper to taste

Direcciones

  1. Heat oil in Dutch oven over medium heat. Add in onions and carrots. Saute/fry till softened, stirring, about 5 min.
  2. Meanwhile, throw away any spoiled outer leaves from cabbage. Quarter the head, core and slice cabbage into 1/4-inch strips. Add in cabbage and garlic to onion mix. Cover and cook just till softened, stirring occasionally, about 5 min.
  3. Add in paprika and cook, stirring, 1 minute. Add in broth, tomatoes and water. Bring to a boil, partially cover and simmer 20 min.
  4. Meanwhile, squeeze lemon juice. Add in raisins and 3 Tbsp. of the juice to the soup. Stir in brown sugar and the potatoes.
  5. Bring soup to a boil, partially cover and simmer till the potatoes are tender, about 20 min.
  6. Stir in ginger snap crumbs (gingerbread cookies may be used), dill, the remaining lemon juice, salt and pepper. If necessary, adjust all seasonings, adjusting the sweet-sour balance by adding more lemon juice or possibly sugar.
  7. Serve warm with additional minced dill sprinkled over each serving. Use fresh parsley along with dry dillweed if fresh dill is not available, and be cautious when substituting dry dill; it can be overpowering.
  8. This recipe yields about 10 c..

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Nutrition Facts

Amount Per Serving %DV
Serving Size 328g
Recipe makes 10 servings
Calories 135  
Calories from Fat 15 11%
Total Fat 1.72g 2%
Saturated Fat 0.2g 1%
Trans Fat 0.04g  
Cholesterol 0mg 0%
Sodium 307mg 13%
Potassium 595mg 17%
Total Carbs 28.71g 8%
Dietary Fiber 4.7g 16%
Sugars 13.87g 9%
Protein 3.64g 6%
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