I was served this in a restaurant and would love to make it. I like mine with sour cream on top.
- Sweet and Sour Cabbage Soup - - -
1 bone in beef chuck steak (1 1/2 inch thick - aprx. 3 pounds)
3 medium carrots peeled and cut in 3/4 inch pieces
3 medium parsnips or kohlrabi peeled and cut in 3/4 inch pieces
1 large onion cut in 3/4 pieces
1 large celery stalk
1 28 ounce can tomatoes
1 1/2 pounds green cabbage about 1/2 of a medium head sliced (discard tough ribs)
2 tsp. salt
1/2 tsp. coarsely ground black pepper
1 16 ounce bag drained sauerkraut drained by not rinsed
1/3 cup packed dark brown sugar
1/3 cup fresh lemon juice
1/2 cup fresh dill sprigs for garnish
In Dutch oven brown meat on medium high heat on all sides then transfer to bowl. Reduce heat to medium and add carrots, parsnips, onion and celery and cook stirring frequently until vegetables are golden about 15 minutes.
Return steak to dutch oven add tomatoes and their juice and 8 cups of water to boiling over high heat. Reduce to low cover and simmer one hour. Add cabbage, salt and pepper heat to boiling over high heat then reduce heat to low. Cover and simmer one hour longer or until meat is very tender.
With tongs transfer steak to cutting board. Skim fat from soup cut meat into 3/4 inch chunks. Discard bone and fat. Return meat to dutch oven. Add sauerkraut, brown sugar and lemon juice and cook for 15 minutes. Stir in dill sprigs just before serving. Great served with hot homemade bread.
I found the following posted at recipezaar.com they have
over 7,300 recipes listed under the term sweet and sour cabbage.
Pressure Cooker Russian Sweet & Sour Cabbage Soup
1/4 cup oil
4 tablespoons butter or margarine
1 onion, thinly sliced
4 cups grated red cabbage
4 cups grated white cabbage
2 cloves garlic, minced
1/2 cup seedless raisins
1/2 cup dark brown sugar
1 teaspoon caraway seeds
2 quarts chicken stock
1 cup dry white wine
1/4 cup cider vinegar
Heat oil and butter in pressure cooker, just until butter foams.
Add onion& cabbage, stirring until cabbage is wilted.
Add the remaining ingredients.
Cover with pressure cooker lid.
Set on high heat until the control jiggles.
Reduce the heat and cook for 10 minutes.
Remove from heat and let cool 5 minutes.
Run cold water over cooker to finish reducing pressure.
Serve with sour cream if desired.