Sweet and Sour Cabbage Soup Recipe

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.