Cabbage Soup I

Cabbage Soup I

12 Reviews 1 Pic
Recipe by  Bill

“The best cabbage soup you will ever try and plus it is easy to make.”

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Adjust Servings

Original recipe yields 4 to 5 servings



  1. In a large stock pot combine the cabbage, tomatoes with liquid, beef brisket, carrot, onion and celery. Cover with cold water and season with citric acid and sugar to taste. Simmer over low heat for at least 2 hours or until all ingredients are tender. Add additional seasoning to taste.

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Reviews (12)

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When ever I make Ukranian or Russian Cabbage Soup and have no lemon or citric acid, I take a Vitamin C tablet and throw it in. That takes care of the citric acid. Have been using this for years and it really works well.



I have used this recipe before - it has been handed down in my family for many generations. I have found that you can substitute lemon juice for the citric acid with almost the same results.



I was looking for a sweet & sour cabbage soup, so I "bumped" this one a little bit: 1/3 c. apple cider vinegar and 1/3 cup sugar in place of the citric acid and the sugar in the recipe gave the soup just the flavor I was looking for. To keep the cabbage a little crisper, don't add it until the last 1/2 hour of the cooking time. This soup is definitely better the 2nd day!

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Amount Per Serving (4 total)

  • Calories
  • 456 cal
  • 23%
  • Fat
  • 30.4 g
  • 47%
  • Carbs
  • 22.3 g
  • 7%
  • Protein
  • 23.5 g
  • 47%
  • Cholesterol
  • 83 mg
  • 28%
  • Sodium
  • 372 mg
  • 15%

Based on a 2,000 calorie diet



previous recipe:

Healing Cabbage Soup


next recipe:

Cabbage Fat-Burning Soup