FBD

Sweet & Sour Cabbage Soup

Tangy-sweet cabbage soup with sauerkraut, tomato juice, raisins, brown sugar, and lemon juice, cooked with beef meatballs.

AmericanBeefIntermediate60 minBy Northstar

Ingredients

Servings
10
  • 1 whole large cabbage, shredded
  • 2 whole carrots, shredded
  • 2 lb sauerkraut, with liquid
  • 46 oz large can tomato juice
  • 1 can water
  • 1 tsp peppercorns
  • 1 tsp dill weed
  • 1 cup raisins
  • 0.3 cup packed brown sugar
  • 0.3 cup lemon juice
  • 1 lb ground beef
  • 1 whole onion, minced fine
  • 0.3 cup raw rice
  • 1 whole egg
  • 1 pinch salt, pepper, dill to taste

Instructions

  1. 1

    Put cabbage, carrots, sauerkraut, raisins, tomato juice, water, peppercorns, and dill in a large pot.

  2. 2

    Bring to a boil.

  3. 3

    Add brown sugar and lemon juice. Cook until cabbage is soft and flavors are blended. Adjust seasoning — may need more sugar and lemon.

  4. 4

    For meatballs: mix ground beef, minced onion, raw rice, egg, salt, pepper, and dill. Shape into meatballs.

  5. 5

    Cook meatballs directly in the cabbage soup until done.

Tags

soupsweet and sourEastern Europeansauerkrautmeatballscabbage soup