Jewish Deli Style Cabbage Soup
Other · Organized from the video by Sally That Girl in the Kitchen
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Ingredients
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Steps
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- 1
Prep the vegetables: peel and chop the onions, peel and cut carrots into thick rounds, and cut the cabbage into medium pieces after removing the core.
- 2
Heat 2 Tbsps avocado oil in a large Dutch oven or soup pot over medium heat for 2-3 minutes. Add the ribs and brown them on all sides for a few minutes until they release fat, then remove and set aside on a plate.
💡 Color means flavor; don't cook them all the way through yet.
🔥 medium heat⏱ 2-3 minutes
- 3
Add the chopped onions to the pot with the oil and rendered fat. Cook for about 4-5 minutes until soft and translucent. Add the carrots and cook for about 2 minutes.
💡 The bottom of the pot may turn brown; this is good for flavor.
⏱ 4-5 minutes⏱ 2 minutes
- 4
Stir in the tomato paste and paprika, cooking for about 2 minutes to bloom the spices and warm the paste.
⏱ 2 minutes
- 5
Add the beef broth, 2 cups of water, the bay leaf, and the reserved ribs with their juices. Bring to a boil over high heat, then lower to low. Cover and simmer for 1 hour, stirring occasionally.
💡 Stir a couple of times during the hour to ensure nothing sticks.
🔥 boil → high heat → simmer⏱ 1 hour
- 6
Add the cabbage, canned crushed tomatoes, and tomato juice. Cook covered on low for 30-35 minutes until the cabbage and carrots are tender.
💡 If the cabbage still has resistance at the spines after 30 minutes, cook for another 5 minutes.
⏱ 30-35 minutes⏱ 30 minutes⏱ 5 minutes
- 7
Add the kosher salt, ground black pepper, 1/2 cup of dark brown sugar, 1/4 cup of lemon juice, and the 1 cup of warm water. Stir well to incorporate. Let it simmer for 2-3 minutes, then remove the bay leaf.
💡 The warm water helps prevent shocking the soup.
🔥 simmer⏱ 2-3 minutes
- 8
Remove the ribs from the pot. Discard the bones, fat, and silver skin. Cut the lean meat into small pieces and return it to the soup.
💡 Count your ribs at the start to ensure you find all bones during the 'fishing expedition'.
- 9
Stir the meat back into the soup gently. If the soup is too thick, you can add an additional 1/2 cup of warm water if desired. Turn off the heat and serve warm.
Tips
- Count the number of ribs you put in so you can easily find them when fishing for bones later.
- The cabbage will release liquid as it cooks, so don't worry if the initial liquid level looks low.
- The balance of sweet and sour is achieved through the combination of brown sugar and lemon juice.
This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: Sally That Girl in the Kitchen on YouTube