Cabbage and Beef Soup

Cabbage And Beef Soup

Serves 4

If you like cabbage and are looking for a delicious and hearty soup, this is for you. This soup is great as a main meal with a loaf of your favorite crusty bread.
Ingredients:

1-1/2 lbs. ground beef

Note: You can also use ground bison, turkey, chicken, pork or pork sausage meat taken out of the casings.

1 (14.5 ounce) can diced tomatoes

1 (8 ounce) can tomato sauce

2 beef bouillon cubes or packets (I use low sodium)

2 medium carrots, shredded

1 large onion, chopped

1 tablespoon white vinegar

1/2 cup white sugar

Note: You can reduce the sugar to your taste preference

1/2 teaspoon ground black pepper

2 quarts water, divided

3 garlic cloves, finely chopped or minced

1 head of cabbage, cored and cut into wedges
Method: 

Break the ground beef in chunks into a large saucepan.

Note: You can saute the ground beef first or allow it to cook with the rest of the ingredients.

Add diced tomatoes, tomato sauce, beef bouillon cubes, carrots, onion, vinegar, sugar and pepper.

Pour in 1 quart of water, and bring to a boil.

Stir to gently break up the meat while heating.

When the soup comes to a boil, cover and simmer for 30 minutes over low heat.

Pour in another quart of water, and return to a slow boil.

Add garlic and cabbage.

Simmer for 25 minutes, until cabbage is tender.

Ladle into soup bowls and serve with a dollop of sour cream on top ;)

Reuben Soup

Reuben Soup

Ingredients:

• 1 large onion, chopped
  
• 2 celery ribs, chopped
• 1-2 garlic clove, finely chopped or minced
  
• 3 Tbsp. butter
• 1/4 cup all-purpose flour
• 3 cups water
• 2 cans of low sodium beef broth or 4 packets or cubes of beef bouillon
• 1 large cooked corned beef, chopped
• 2 cups sauerkraut, drained
• 3 cups half and half
• 1 cup shredded Swiss cheese

Directions:

In a large saucepan, saute onion, celery and garlic in butter until tender.

Stir in flour until smooth.

Gradually stir in water and bouillon and bring to a boil, stirring constantly.

Reduce heat to low and simmer 8 minutes.

Stir in cooked corned beef, sauerkraut, half and half and Swiss cheese.

Cook for 30 minutes or until thickened.

Borscht Or Beet And Cabbage Soup

	In my opinion, this hearty and healthy borscht soups is one of the best I have ever eaten. This recipe should be doubled as it freezes well. Prep: 30 minutes Cook: 85 minutes Serves: 8	Lor

Ingredients:

6 cups water or 3 cups water and 3 cups homemade vegetable stock
3/4 Tbsp. salt
1 carrot, finely chopped or small dice

1/2 cup bell pepper, finely chopped and divided
1 stalk celery, peeled and chopped
2-3 medium beets
1/2 cup canned diced tomatoes
3 potatoes, quartered
1/3 cup butter
1 onion, chopped
1-1/2 cups canned tomatoes
3 cups finely shredded cabbage, divided
1/4 cup heavy cream
3/4 cup diced potatoes
1 Tbsp. dried dill weed
1/4 tsp. ground black pepper or to taste
salt and freshly ground black pepper are always to taste

Directions:

Place water, salt, carrots, 1/2 of the bell pepper, celery, beets, tomatoes, and quartered potatoes in a large stock pot over high heat. Bring to a boil.
Melt 1/3 cup butter in a separate skillet over medium heat.
Saute onions in butter until tender, approximately 5 minutes.
Stir in tomatoes, reduce heat to medium low, and simmer for 15 minutes.
Remove 1/2 cup of sauce from skillet, and set aside.
Stir half of the cabbage into the skillet with remaining sauce, and continue simmering 5 minutes more, or until tender.
Remove beets from boiling liquid.
Allow to cool and either dice or julienne.
Remove potatoes with a slotted spoon or tongs, and place in a bowl with remaining 1 tablespoon of butter and the cream.
You can either mash together until smooth or cube. The original recipe suggests the potatoes should be mashed.
Return the 1/2 cup of reserved onion-tomato sauce to the stock pot. Stir in diced potatoes, and either diced or julienned beets and simmer until just tender but still firm, approximately 5 minutes. Increase heat to a low boil, and stir in remaining cabbage, tomato sauce, and mashed potatoes.
Reduce heat and simmer a few minutes more.
Stir in remaining bell pepper, season with black pepper, and serve.
Note: I add 1 clove of minced garlic to this and I like to place a small spoonful of sour cream on top with a sprinkle of dill.