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Russian Cabbage Soup

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HistoricFoodie View Drop Down
Master Chef
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Joined: 21 February 2012
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 08 November 2013 at 16:11
next time, I absolutely intend to use beef, either in the form of brisket or some other similar cut.

Ron, when I first got this recipe, brisket was inexpensive; one of the so-called "cheap" cuts. I suspect that's why it was used.

Keep in mind this is, at base, a cabbage soup enriched with some meat. So anything you use should work well.

F'rinstance, I made a batch of it today. We had some mixed chopped beef/pork leftover from another project. So I formed it into small meatballs (about an inch in diameter), dusted them with flour, and browned them in bacon fat.

I added the meatballs the same time as the potatoes, so they'd finish cooking.

Worked like a charm. Certainly a slightly different taste/texture than brisket. But good nonetheless.

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HistoricFoodie View Drop Down
Master Chef
Master Chef


Joined: 21 February 2012
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Points: 4381
Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 25 October 2014 at 12:31
With fall coming in I figured it was time to make a batch of this soup. So that's what I did today, substituting Ukrainian kielbasa for the brisket---essentially the same approach Ron took when he first made it.

I also used home-canned tomatoes, which probably doesn't make a real difference, but makes me feel better.

I had most of a head of Savoy cabbage in the fridge, so used that. It provides a slightly different flavor that regular cabbage, but, again, not a major change. Just something in keeping with the idea of using what you have available.

One major change, of course, is the cook time. When I added the sausage, cut in slightly smaller than half-inch dice, I let it cook for about 15 minutes. Unlike with the brisket, I wasn't looking for it to break down, just warm through and have the kielbasa flavors infuse into the stock.

I also found that with the sausage I didn't have to adjust the seasoning with additional salt and pepper.
But we hae meat and we can eat
And sae the Lord be thanket
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