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arthur schwartzs russian sweet and sour cabbage soup

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Beef

Arthur Schwartz's Russian Sweet and Sour Cabbage Soup

Adapted very slightly

Ingredients

  • 2 pounds flanken or short ribs
  • 1/2 teaspoon salt
  • 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)
  • 2 pounds cabbage, cored and shredded (about 10 cups)
  • 2 quarts water
  • 2 teaspoons salt
  • 1/2 teaspoon freshly ground pepper
  • 6 tablespoons sugar
  • 1/4 cup freshly squeezed lemon juice or white wine vinegar or 1 teaspoon fine sour salt
  • 2 1/2 to 3 pounds potatoes (4 to 6 large), boiled and peeled
  • Snipped fresh dill (optional)?

Directions

  • Sprinkle the meat on all sides with salt, then place it in a heavy, 8-quart pot. Place over medium-high heat and sear until browned on both sides, turning several times. Remove and set aside on a plate.
  • Immediately add the oil and the sliced onion. Saute for 5 minutes, until onions are wilted.
  • Add the tomato wedges and stir with the onions for 2 or 3 minutes, until the tomato juices start bubbling.
  • Add half the cabbage. Place the meat on the cabbage, then top with the remaining cabbage. Add water, salt, pepper and sugar. Cover and bring to a boil.
  • Lower heat and simmer, covered, very gently, for 2 to 2 1/2 hours, stirring occasionally, until the meat is so tender it practically falls apart when prodded with a fork.
  • Stir in the lemon juice and taste for seasoning, adjusting with additional salt, pepper, sugar or lemon juice, as desired.
  • Refrigerate the soup overnight, then skim off the hardened fat. Strip the meat into large pieces, discarding bones. Return the meat to the soup. Reheat the soup.
  • Serve piping hot in a deep bowl with a boiled potato on the side, or serve in a flat bowl with quarters or chunks of potato in the bowl with the soup. Sprinkle with dill only if you are one of those cooks who feel compelled to garnish; the mahogany colored soup is beautiful as is.
  • Advance Preparation: The soup is much better if made a day ahead and reheated. It also freezes very well. In either case, however, it's flavor will require refreshening. Taste carefully for salt, pepper and lemon juice.

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