Latkes are heavy so they are often paired with soup and salad.
This is Dana's grandmother's recipe for cabbage soup. Savti has
a secret ingredient in her soup. She likes to use Granny Smith
apples to add an additional sweet and tartness to the recipe.
{Makes 12 servings}
You'll need:
3 tablespoons of olive oil
3 yellow onions - chopped
2 pounds of chuck steak plus additional bones
1 whole cabbage - shredded
1/4 cup of rice vinegar
1/4 cup of lemon juice
1/2 cup of brown sugar
1/4 teaspoon of salt
28 ounce can of tomatoes - chopped or crushed
3 apples - skinned and chopped into cubes
4 bay leaves
10 peppercorns
Some help from Grandma or another adult
Equipment:
Measuring cups and spoons
A heavy bottomed skillet or sauce pan
A 8 quart stock pot
A glass measuring cup
Cheesecloth
Kitchen twine
A large spoon
Heat the oil in the bottom of the skillet and sauté the
chopped onions.
Add the chuck steak and additional bones and brown. Transfer
everything to the large stock pot.
Cover the onions and meat with water.
Bring the water to a boil.
Reduce the heat to medium and cook about an hour.
Add the shredded cabbage and stir.
Mix the vinegar, lemon juice, brown sugar and salt together.
Add the vinegar/sugar mix, the can of tomatoes and the apples.
Stir.
Place the bay leaves and peppercorns on a square of cheese
cloth. Pull the edges of the cheese cloth together to form
a bag and tie it with the kitchen twine. Put the bag into soup.
Simmer the soup for another 45 minutes. Serve with the latkes.
