Sweet and Sour Cabbage and Beef Soup
This is the stick-to-your-ribs kind of soupthat usually takes hours to make. Starting with the sweet-sour pan juicesreserved from roast brisket, you get tangy-sweet flavors in less than 30minutes.
Ingrediënten
- 2 tablespoons vegetable oil
- 2 cups finely shredded cabbage
- 2 cups cooked carrots from Sweet and Sour Braised Brisket (preceding recipe)
- 3 cups pan juices from Sweet and Sour Braised Brisket (preceding recipe)
- 1 cup beef broth
- 1 ½ pounds cooked brisket cut into 1-inch cubes (about 3 cups)
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon crushed red pepper flakes (optional)
Instructies
- Heat the oil in a large Dutch oven.
- Add the cabbage and sauté over high heat 5 minutes or until limp, stirring frequently.
- Add the carrots, brisket juices, broth, brisket, salt, pepper, and crushed, red pepper flakes (if desired).
- 2 Bring the soup to a simmer.
- Cover and simmer 10 minutes, or until the soup is hot and the cabbage is tender.
Notes / Tips / Wine Advice:
Vary It!
In place of the cabbage, add 2 cups of frozen baby lima beans. Eliminate the vegetable sauté step, and instead, combine all the ingredients and simmer for 15 minutes or until the beans are soft. Also, you can pour leftover soup in single-serving portions into freezer containers. Leave about 1 inch of space, because liquid expands as it freezes.
--------------------------------------------------------------------------------------------------
