Cookbooks?

I'm trying to thin out my cookbook collection as well as some other things. If you're curious, you can check what I have for sale at Friday's Child Books. Thanks!

Wednesday, June 24, 2015

Cecil's Sweet and Sour Cabbage Borscht

From Cecil's Deli, St. Paul, via

Minnesota Eats Out
by Kathryn Strand Koutsky and Linda Koutsky
Minnesota Historical Society Press
2003

[added notes by me in brackets]

2# meaty soup bones
6 c. water
1 small onion, minced
2 ribs celery, thinly sliced
2 carrots, peeled and grated
1/2 head of cabbage, thinly sliced and cut crosswise into 1- to 2-inch sections [I think the dense storage cabbage with glossy leaves works slightly better than Napa cabbage.]
1 can (14.5 oz) whole or diced tomatoes, with juice
2/3 c. or 12 oz can of tomato puree [this is how the recipe reads. I know 2/3 c. does not equal 12 oz.  On the other hand, I only ever see LARGE cans of tomato puree, so I have substituted a 6 oz can of tomato paste whisked together with an equal amount of water, and it works.]
1 t. sour salt (citric acid, if not available, use salt and the juice of 1 lemon)
generous 1/2 c. sugar
Salt and pepper to taste


Place bones in a large soup pan; add water.  Bring liquid to a simmer.  Cover pan and allow liquid and bones to continue simmering until broth has a good beefy taste.  Skim off foam or put broth through a strainer, retaining liquid.  [And if the soup bones you find are like the ones I tend to find, and you don't remove fat in advance, you'll probably want to remove some of the fat now as well.]  When bones cool, cut meat off bones and cut into small pieces.  Return beef and broth to soup pan; add minced onion, celery and carrot.  Bring to a simmer.  Add sliced cabbage, tomatoes, tomato puree, sour salt and sugar.  (If using whole tomatoes, break them apart with a potato masher.)  Allow soup to simmer at least 30 minutes, until the cabbage is soft.  Taste.  Soup should be fairly sweet.  Adjust seasoning with salt & pepper, if desired.

Serve hot, makes about 10 servings. 

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