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NEWSFLASH - FOR SALE!! A once in a lifetime opportunity exists to acquire this unique, beautiful and historic property. The untimely death of one of the proprietors, reluctantly forces need for immediate sale. Please see contact information below if you might be interested. |
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- - - 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.
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