Russian Cabbage Soup

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   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 Members Profile Send Private Message Find Members Posts Add to Buddy List Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4945	Post Options Post Reply Quote HistoricFoodie Report Post Thanks(0) Quote Reply 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 Members Profile Send Private Message Find Members Posts Add to Buddy List Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4945	Post Options Post Reply Quote HistoricFoodie Report Post Thanks(0) Quote Reply 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