Make Ahead
Arthur Schwartz's Russian Sweet and Sour Cabbage Soup
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12 Reviews
btglenn
October 8, 2016
My Russian mother would only use about 1/2 tablespoon of sugar in her version of the recipe. She would put down any so called Russian recipe with this much sugar by calling it "Poilish" (or from Poland.)
candace
February 25, 2016
This recipe was too sweet for me, and I cut the sugar to less than half. BUT, I am not here to trash the recipe :) I really wanted to save the pot of soup, so I the the potatoes in cut in chunks, added some curry, cumin, turmeric, chills, and fresh coriander. It was a lovely Indian-ish stew. I hope this helps anyone else that felt like I did.
LeeLeeBee
March 27, 2014
We loved this recipe, although we preferred it on the sour end and reduced the sugar to three tablespoons.
beejay45
February 18, 2014
Love this, but I think I'd swap in red cabbage because I like it and usually have some on hand. Love the sweet and sour! Thanks.
rosalind5
February 18, 2013
We had this tonight and it was delicious (thank you!); as promised, my three year old loved it. My only quibble with the recipe as written is that the dill is a lovely, fresh addition to the soup, not to be missed in my opinion.
Robert P.
January 11, 2013
This appears to be a modernized traditional stew/soup ... thank you for the submission; I cannot wait to try this out. Gotta find a heart healty replacement for the ribs, this would probably taste great with a real oily (strong flavored) fish!
PassTheKnife
December 8, 2012
Looks great. I'm going to use this recipe to baptize my new slow cooker. A quick question, first: In my experience short ribs always taste best after 5 or 6 hours of cooking - if I want to cook the meat that long, should I put off adding the tomatoes and cabbage until the last couple hours of cooking?
AntoniaJames
December 6, 2012
Oh, goodness! How perfect for these cold, rainy winter days. Definitely on the must-make list here. ;o)
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