Description
My version of an old favorite Ashkenazi Jewish recipe. I make a stock first, then make the soup. This allows for de-fatting for a healthier soup, but you need to make this on two days, so time accordingly. For a healthier version, use sucralose instead of sugar – there is virtually no taste difference in sweet and sour recipes such as this one. Using Savoy cabbage gives the soup superlative texture and flavor.
Ingredients
- 4 pounds bone-in beef shank
- 12 cups water
- 3 carrots, peeled and cut into 3-inch pieces
- 3 onions, peeled
- 4 stalks celery with leaves
- 1 bay leaf
- 16 peppercorns
- 2 tablespoons vegetable oil
- 1 onion, peeled and diced
- 2 cloves garlic, minced
- 1 tablespoon sweet Hungarian paprika
- 1 head Savoy cabbage, coarsely chopped
- 1 (14.5 ounce) can diced tomatoes with juice
- 1 lemon, juiced
- ¼ cup white sugar
- ¼ cup chopped fresh dill
- salt and freshly ground black pepper to taste
Instructions
- Combine the beef shanks and water in a large stock pot. Bring to a boil and reduce the heat to a very low simmer. Use a strainer to skim off any foam on the surface. Add the carrot pieces
- whole onions
- celery stalks
- bay leaf
- and peppercorns. Simmer for 4 hours
- skimming the surface occasionally.
- Strain the stock. Discard the vegetables but reserve the meat. Allow the stock to cool to room temperature
- then transfer to a covered container and refrigerate overnight. When the beef shanks are cool
- remove the meat from the bones. Discard bones and gristle. Dice the meat and any remaining marrow into small cubes. Cover the container and refrigerate overnight.
- The next day
- heat the vegetable oil in a stock pot or Dutch oven over medium heat. Stir in the garlic and 1 diced onion; cook and stir until the onion has softened and turned translucent
- about 5 minutes. Add the paprika and cook 1 additional minute
- stirring constantly. Gradually add the cabbage and cook
- stirring occasionally
- until slightly wilted and reduced in bulk
- about 8 minutes.
- Remove the beef stock from the refrigerator; skim and discard any fat. Pour the stock into the pot; stir in the reserved chopped beef. Add the tomatoes with their juice. Bring the soup to a boil
- and then reduce the heat to a simmer. Cook the soup
- partially covered
- until the cabbage is quite soft
- about 1 hour.
- Stir in the lemon juice
- sugar
- dill
- salt
- and pepper. Add more water
- if desired
- for a thinner soup. Cook for 5 minutes
- uncovered. Taste and adjust the seasonings before serving.
Prep Time: 1 hr 30 mins
Cook Time: 5 hrs 30 mins
Total Time: 1 day
Servings: 12