Russian cuisine is known for its flavorful soups, as well as for using cabbage in many recipes. This is partly because cabbage is one of those hardy vegetables that can survive the region's challenging climate. This coveted Russian recipe is traditionally made with sour salt, as lemons are notoriously difficult to find in Russia; however, it’s quite the opposite in Russian American cuisine where lemon juice is used because sour salt is difficult to find in America.
Recipe Servings: 6
Prep Time
20 minutes
+ 8 hours resting
+ 8 hours resting
Cook Time
2 hours 15 minutes
Total Time
10 hours 35 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Directions
- Season the short ribs with salt on both sides.
- Place the short ribs in a large cooking pot set over a medium-high heat and sear both sides until browned.
- Transfer the ribs to a plate and set aside.
- Combine the oil and onion in the pot, sautéing for about 5 minutes, until onions are soft.
- Stir in tomatoes and cook for 2–3 minutes, until the mixture starts to bubble.
- Add half the cabbage to the pot.
- Place the ribs on top of the cabbage and then add the remaining cabbage.
- Add the water, salt, pepper, and sugar.
- Cover and bring to a boil.
- Reduce heat and simmer for about 2 hours, stirring occasionally, until the meat falls easily from the bone.
- Stir in the lemon juice and season with additional salt and pepper to taste.
- Chill the soup in the refrigerator overnight.
- Remove the soup from the refrigerator and skim off the hardened fat on the surface.
- Strip the meat off the bones into the soup and discard the bones.
- Reheat the soup on the stove until hot, ladle it into six serving bowls, and then chunk a boiled potato into each bowl or serve each bowl with a boiled potato on the side.
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