There is a ton more flavor in this soup than I expected.
I had a nice and small beef chuck roast for the meat portion. For the pork I used a pork tenderloin. Both meats cooked very nicely in the soup. The infused a great amount of flavor. And in the end, they were both very moist and delicious.
The cabbage and onion cook so nicely they almost melt when you eat them. I used a red onion, so it had a bit more sweetness than a white onion.
The soup has a very rye flavor. Or at least that’s what it tasted like to me.
The sour cream gave the soup a nice bit of creaminess at the end.
The soup was hearty and delicious. It was a great meal. My husband’s only complaint was that it didn’t make enough! He only had enough for one bowl of leftover soup!
RUSSIAN CABBAGE SOUP
1/2 Pound Lean Beef
1/2 Pound Pork
1 Large Head White Cabbage, Shredded
1 Large Tomato. Quartered
1 Onion, Sliced
5 Cups Stock
1 Bay Leaf
2 Teaspoons Salt
1/4 Teaspoon pepper
Sour Cream
Combine meats and vegetables in a kettle. Add stock. Add seasonings and simmer over low for several hours until the meat is tender. Remove meat from soup and slice. Return to pot. Serve garnished with sour cream.
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