Follow these steps for perfect results
butter
melted
onion
thinly sliced
Granny Smith apples
peeled, cored and sliced
shredded red cabbage
shredded
beef stock
cider vinegar
brown sugar
packed
salt
ground black pepper
ground
celery seed
raisins
apple butter
Melt butter in a large saucepan over medium heat.
Saute sliced onion and apple until tender.
Stir in shredded red cabbage and saute for 5 minutes.
Pour in beef stock and cider vinegar; bring to a boil.
Reduce heat to low.
Stir in brown sugar, salt, pepper, celery seed, and raisins.
Simmer, uncovered, for 1 hour.
Stir in apple butter and serve hot.
Expert advice for the best results
Adjust the amount of brown sugar and cider vinegar to taste.
For a richer flavor, use homemade beef stock.
Garnish with fresh dill or parsley before serving.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance; flavors improve over time.
Serve in a bowl, garnished with fresh herbs and a dollop of sour cream (optional).
Serve with crusty bread or rye bread.
Pair with a side salad.
Acidity complements the soup's flavors
Discover the story behind this recipe
A staple dish in Ukrainian cuisine, often served during the fall and winter months.
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