Nutritional Info

Nutrition Facts

Serving Size 1 (519g)

Calories 981
Calories from Fat 655 (67%)
Amount Per Serving %DIV
Total Fat 72.8g 112%
Saturated Fat 32.6g 163%
Monounsaturated Fat 37g
Polyunsaturated Fat 3.2g
Trans Fat 0.0g
Cholesterol 190.4mg 63%
Sodium 3286mg 143%
Potassium 1474mg 31%
Total Carbohydrate 28.6g 10%
Dietary Fiber 4.3g 17%
Sugars 11.3g
Protein 44.1g 88%

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Recipe Description
You can substitute sauerkraut or lemon juice for the sour salt. Serve this with challah for dipping, if you like. This soup tastes even better the next day.
Prep time
30 min
Cook time
2 hr 40 min
Ready In
3 hr 10 min

Ingredients

Serves Tool

Serves To:USMetric
5 Pound(lb)  flank or brisket
2 Tablespoon(T)  vegetable oil
8 Ounce(oz)  large spanish onions, chopped
56 Ounce(oz)  tomatoes in puree, crushed
2 Tablespoon(T)  sour salt, or to taste
1/4 Cup(c)  dark brown sugar, packed, or to taste
2 Teaspoon(t)  fresh ginger, chopped
2 Teaspoon(t)  kosher (coarse) salt, or to taste
1/2 Teaspoon(t)  black pepper, freshly ground, or to taste
1   large cabbage, coarsely chopped
2   bay leaves

Preparation

Place the flanken or brisket in a large pot, add water to cover, and bring to a boil. Boil for 15 minutes. Meanwhlle, heat the oil in a Dutch oven or other large, heavy saucepan over medium heat. Add the onions and cook, stirring occasionally, until soft, about 10 minutes. Stir in the tomatoes. Fill one of the tomato cans with water, and pour it into the pot. Remove the meat from the boiling water and add it to the Dutch oven. Cover, and simmer for 1 hour. Stir in the sour salt, brown sugar, ginger, bay leaves, salt and pepper. Add the cabbage and cook until the meat is tender, about 1 hour more. Correct the seasonings. Remove the meat and cut it into bite sized pieces. Return the meat to the pot, and serve hot.

Additional notes

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