Thursday, December 3, 2015

Soup of the Day... Russian Sweet and Sour Cabbage Soup



Today's recipe... Remember... Disclaimer: Some folks don't always follow updated USDA canning methods, they may live in another country where the standards are not the same, they may use heirloom methods passed down through the generations, they may choose other canning methods not recommended. Use this recipe at your own discretion, or adapt it to your own method. I am sharing these recipes EXACTLY as they were sent to me and take NO responsibility for them.
Russian Sweet and Sour Cabbage Soup

Adapted from recipe found on food52

Makes 3 to 4 quarts

2 pounds stew meat 

2 tablespoons vegetable oil 

1 large Bermuda onion, cut in half and sliced 

2 to 3 pounds ripe tomatoes (3 to 5 large), cored and cut into wedges (or one 28- or 35-ounce can Italian plum tomatoes) or 2 pints of home canned stewed tomatoes with juice 

2 pounds cabbage, cored and shredded (about 10 cups) 

2 quarts water 

2 teaspoons canning salt 

1/2 teaspoon black pepper 

6 tablespoons sugar 

1/4 cup lemon juice or white wine vinegar 

2-1/2 to 3 pounds potatoes (4 to 6 large), peeled and cut into 1/2 inch pieces.

Add vegetable oil to a pan and heat. Brown stew meat, remove and allow to drain well.

Add to a large pot - stew meat, onion, tomatoes, water, salt, pepper, sugar, lemon juice or vinegar, and potatoes. Bring to a boil, reduce heat and heat for 15 mins. Add cabbage and allow to cook for an addtional 5 mins (you only want the cabbage to wilt down, not cook).

Using a slotted spoon divide soup solids between 3 or 4 quart jars to a little more then 1/2 full but not more then 2/3s full. Finish filling with soup liquid to 1 inch headspace. If there is not enough liquid divide equally among the jars and finish filing with hot water to 1 inch headspace. Remove air bubbles, wipe rims, and assemble lids.

Process in a pressure canner at 10 lbs of pressure for 90 mins for quarts (75 mins for pints).

To Serve: Sprinkle some dill weed on top of soup (OPTIONAL).

Tomorrow's Soup of the Day... Russian Vegetable Soup



1 comment:

  1. I made this today. Cooked it through and had it for supper. (I like to do a trial run before canning something new). It is amazing. My DH said to make this anytime. I don't have to tweak it. It's perfect as is. Can't wait to can a batch.
    Thank you.
    Linda

    ReplyDelete

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