Grandma's Best Cabbage Soup

Summary

Ingredients

For the broth:

• 250 g soup meat (beef brisket, lean)
• 1 liter water
• 1 teaspoon, heaped beef broth, instant (beef paste or stock cube)
• 0.5 ½ onion (s)
• 1 bunch soup greens (leek, celery, carrots, parsley, onion)
• 1 tablespoon balsamic vinegar
• some salt and pepper

For the soup:

• 0.5 ½ onion (s)
• 2 teaspoons, leveled sugar or honey
• 3 bay leaves, dried
• 30 g butter
• 2 tablespoon balsamic vinegar
• 5 tomato (s), peeled
• 100 g cooked ham
• 0.5 teaspoon ½ caraway seeds
• some salt and pepper

Also:

• 0.5 ½ kl. Head white cabbage
• 3 sausages (Viennese)
• 1 teaspoon sugar or honey
• 0.5 ½ bunch parsley, fresh
• possibly salt and pepper

For the decoration:, possibly

• 1 cup sour cream
• 0.5 ½ bunch dill, fresh

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Instructions

1. For the meat broth, clean the soup greens thoroughly, if necessary peel the celery and roughly cut everything. Peel and roughly dice the onion. Bring the water with the beef paste to the boil, add the whole soup meat, the onion cubes, soup greens, balsamic vinegar and a little salt and pepper. Let the meat broth simmer in a closed saucepan for around 1.5 hours, stirring occasionally.
2. Meanwhile, for the soup, finely dice the onion and melt the butter in a saucepan. Cook the onion cubes with sugar (or honey), bay leaves and balsamic vinegar over low to medium heat for about 15 minutes until translucent (do not brown). Dice the peeled tomatoes and the boiled ham and add them together with caraway seeds and a little salt and pepper and simmer gently in an open pan for another 15 minutes. Then skim off 1/8 of the meat stock and mix it into the soup. Let simmer gently for another 30 minutes.
3. Wash the cabbage thoroughly, remove the stalk and cut into fine strips. Cut the wiener sausages into fine slices and coarsely chop the parsley.
4. Filter the broth through a sieve and collect the liquid. Remove the soup meat, cut away the fat and roughly dice the remaining meat. If desired, the carrots can also be removed, diced and used again.
5. Bring the finished meat broth to the boil and cook for another 15 minutes with the white cabbage, sausages, parsley, soup meat, possibly carrots and sugar (or honey). Then add the soup and cook everything together for another 15 minutes. Finally, season with salt and pepper if necessary.
6. If you like, you can add a dollop of creamy, stirred sour cream with some chopped, fresh dill to the soup for serving.