This soup holds a place near and dear to my heart, as it was a family favorite that my grandmother would always make for us. With an ultra-fresh slice (or two) of challah bread, this is on my top 5 penultimate comfort foods list. The original recipe calls for 3-4 pounds of flanken, but I am not a big meat eater, so I made the soup with one pound of lean meat, and with excellent results. Enjoy!
Sweet and sour cabbage borscht
1 pound of flanken
2 tablespoons of canola oil
3 onions, chopped
2 28-ounce cans of crushed tomatoes, in puree
1/2 cup freshly squeezed lemon juice, more to taste
1/4 cup of brown sugar, more to taste
2 teaspoons of kosher salt
1/4 teaspoon of pepper
1 bay leaf
1 teaspoon freshly ground ginger
1 large head of cabbage, coarsely chopped
In a large pot, cover the flanken with water and boil for 15 minutes.
In a large Dutch oven, saute the onions in the oil until soft. Stir in the tomatoes plus one can’s worth of water. Add the meat, stir, cover, and simmer for an hour.
Stir in the lemon juice, brown sugar, salt, pepper, bay leaf, and ginger. Add the cabbage, stir, and cook until the meat is tender and falling apart. (about 1 more hour).