Best 4 Sweet And Sour Cabbage Borscht Recipes
**Sweet and Sour Cabbage Borscht: A Refreshing Twist on a Classic Ukrainian Dish**
Borscht, a beloved Ukrainian soup, is renowned for its vibrant red color and rich, savory flavor. This versatile dish can be enjoyed hot or cold and offers endless possibilities for customization. In this article, we present two unique recipes for sweet and sour cabbage borscht, each bursting with a symphony of flavors that will tantalize your taste buds.
The first recipe, "Sweet and Sour Cabbage Borscht with Dried Fruits," introduces a delightful combination of sweet and sour notes, complemented by the natural sweetness of dried fruits. This vegetarian-friendly version features a medley of dried apricots, cranberries, and raisins, adding a chewy texture and a burst of fruity flavor to every spoonful.
The second recipe, "Sweet and Sour Cabbage Borscht with Meat," caters to meat lovers with the addition of tender pork ribs. The slow-cooked pork infuses the broth with a rich, savory flavor, while the addition of sauerkraut lends a tangy depth. This hearty and satisfying borscht is sure to warm you up on a cold day.
Whether you prefer a vegetarian or meat-based option, these sweet and sour cabbage borscht recipes offer a refreshing twist on the classic Ukrainian dish. With their vibrant colors, tantalizing aromas, and explosion of flavors, these soups are sure to become a staple in your kitchen.
SWEET AND SOUR CABBAGE BORSCHT
This is like have stuffed cabbage in a soup and it is super easy and can be made in your crockpot. It is no secret that Jews love sweet and sour and I think that is why so many of us love chinese food! Using a cheap piece of beef and ingredients you probabaly have already on hand you can fill those stomachs quite easily and they...
Provided by Esther Hardman
Categories Vegetable Soup
Time 8h15m
Number Of Ingredients 9
Steps:
- 1. Crockpot method: Core your cabbage and slice to ¼-½ thickness. Dump everything except lemon juice, (make sure you only add the 2 quart amount of water) into a large crockpot and cook, on low 10-12 hours or on high, 4-6 hours. Turn off heat and let rest for several hours. Skim off most of the fat that rises to the top. Even better refrigerate overnight and remove the congealed fat and then reheat on the stove (never reheat something in a crockpot). Add the lemon juice to the flavor you like. This is wonderful with homemade bread of your choice.
- 2. Oven method: combine meat, water and salt in a 5-quart pot. Bring to a simmer over high heat. Lower heat and simmer, uncovered, for 1 hour. After the hour, add your cored and sliced (see above) cabbage, ketchup,tomato paste,and sugar to the pot. Return to a simmer and cook, covered, for 2 hours longer, till meat is falling apart. Turn off heat and let rest for several hours. Skim off most of the fat that rises to the top. Even better refrigerate overnight and remove the congealed fat and then reheat adding the lemon juice to your taste. This is wonderful with homemade bread of your choice.
SWEET-AND-SOUR CABBAGE
"I HELPED MOTHER shred the cabbage and cut up the apples for this recipe. The touch of tartness is wonderful with the sauerbraten. This is one part of the meal that is even tastier if it can be made ahead."
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, combine drippings or oil, brown sugar, vinegar, water, salt and pepper. Cook for 2-3 minutes or until hot, stirring occasionally. Add cabbage; cover and cook for 10 minutes over medium-low heat, stirring occasionally. Add apples, cook, uncovered, for about 10 minutes more or until tender, stirring occasionally.
Nutrition Facts : Calories 82 calories, Fat 4g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 99mg sodium, Carbohydrate 13g carbohydrate (12g sugars, Fiber 1g fiber), Protein 1g protein.
SWEET AND SOUR BORSCHT SHOOTERS
This is the classic sweet and sour summer beet soup served as a shooter any time of the year. You can add a little vodka to it if you like, but I usually leave it out. The piquant taste is enough for us. Fix a tray of shooters at once so people can just help themselves.
Provided by Lillian Julow
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Borscht
Time 3h20m
Yield 30
Number Of Ingredients 7
Steps:
- Place beets and their juices, 3/4 cup vegetable broth, 1/2 cup sour cream, lemon juice, and sugar into a blender. Blend until smooth; thin with more vegetable broth, if desired. Taste and season with salt as needed.
- Transfer borscht to a bowl. Cover and chill at least 3 hours or overnight.
- Whisk borscht; spoon 3 to 4 teaspoons into each shooter. Top each shooter with about 1/2 teaspoon of sour cream.
Nutrition Facts : Calories 32.1 calories, Carbohydrate 4.9 g, Cholesterol 2.7 mg, Fat 1.4 g, Fiber 0.5 g, Protein 0.5 g, SaturatedFat 0.8 g, Sodium 69.8 mg, Sugar 3.9 g
CABBAGE BORSHT
This German soup with cabbage, potatoes, tomato, and dill may be made with either chicken or beef. Finished with dill, and great with a dollop of sour cream.
Provided by STAR20
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cabbage Soup Recipes
Time 1h45m
Yield 10
Number Of Ingredients 11
Steps:
- Place chicken in a large pot of water. Bring to a boil, reduce to a simmer, and cook approximately 30 minutes. Remove from water, cool, and shred into bite-size pieces. Discard skin and bones.
- In a large stock pot, heat 1 gallon of water with tomato soup and salt. Bring to a low boil. Place cabbage, potatoes, carrot, onion, chicken, and bay leaf in pot, and return to a simmer. Cook at a very low simmer until vegetables are tender, approximately 20 minutes. Add parsley and dill, taste and adjust seasoning with salt if needed, and serve.
Nutrition Facts : Calories 308 calories, Carbohydrate 31.3 g, Cholesterol 59.8 mg, Fat 10.5 g, Fiber 5.7 g, Protein 23.5 g, SaturatedFat 2.9 g, Sodium 966.3 mg, Sugar 8.2 g
Tips:
- Use a Dutch oven or large pot to cook the soup. This will help to evenly distribute the heat and prevent the soup from sticking.
- Shred the cabbage thinly. This will help it to cook evenly and absorb the flavors of the other ingredients.
- If you don't have any fresh cabbage, you can use sauerkraut instead. Just be sure to rinse it well before using.
- Add the vegetables to the soup in stages. This will help to prevent them from getting overcooked.
- Simmer the soup for at least 30 minutes, or until the vegetables are tender. This will help to develop the flavors of the soup.
- Serve the soup with a dollop of sour cream or yogurt and a sprinkle of fresh dill.
Conclusion:
Sweet and sour cabbage borscht is a delicious and hearty soup that is perfect for a cold winter day. It is also a very versatile soup, so you can easily customize it to your own liking. For example, you can add more vegetables, such as carrots, celery, or potatoes. You can also add different types of meat, such as beef, chicken, or sausage. And, of course, you can adjust the amount of sugar and vinegar to suit your own taste. No matter how you make it, sweet and sour cabbage borscht is sure to be a hit with your family and friends.
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