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LOCATION: Recipes >> Soups >> Ukrainian Sweet and Sour Bean and Cabbage Soup

Print this Recipe    Ukrainian Sweet and Sour Bean and Cabbage Soup

Ingredients (note: these are all approximate, and this makes a very large
quantity of soup - but I freeze what remains when we get tired of eating
it in ziploc bags, and it saves me time the next time I feel like making
it). By the way this is very easy, it just requires time in making the


2 turkey legs
2-3 med. onions, chopped

note: originally this was made with pork (neck) bones, but I have found
that turkey tastes very similar in stock, and there is less fat.

Boil this for several hours. Either proceed with recipe, or cool down and
refrig. until you feel like proceeding

1 bag of saurkraut which has been rinsed several times to remove some
salt (this is about 1 lb). You can chop this is you don't like long pieces
of saurkraut in your soup
3 shredded carrots (more or less)
1 chopped cabbage
1 small can of tomato paste
1 can of "white beans" (great northern beans are what I use)
salt and pepper to taste

Add the saurkraut to the stock, after removing meat/bones. Cook this covered
for about 45 minutes. Next add the shredded carrots. Cook for about 10 minutes.
Then add the chopped cabbage, cooking for about 15 minutes, or until the fresh
cabbage is tender. Then add the tomato paste, mixing until it's dissolved.
Now bring it back to boiling, and cook for a couple of minutes. Next dump the
beans in (you don't have to drain them). Heat til boiling, then cover it and
let it sit (if you're not too hungry) for about an hour so the flavors can
mix. If there is not enough liquid, you can add water or tomato juice.
Of course, add salt and pepper to taste. This soup is a hearty winter one
that goes well with black bread and butter!


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