Sweet Russian Cabbage Soup

Sweet Russian Cabbage Soup

Ron Shepherd 10

"This is a simple recipe for a wonderful rich cabbage soup."


1 h 10 m servings 688 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 688 kcal
  • 34%
  • Fat:
  • 35.9 g
  • 55%
  • Carbs:
  • 55.5g
  • 18%
  • Protein:
  • 36.9 g
  • 74%
  • Cholesterol:
  • 128 mg
  • 43%
  • Sodium:
  • 2396 mg
  • 96%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Crumble the ground beef into a large pot. Add the diced tomatoes, tomato sauce, beef bouillon cubes, carrots, onion, vinegar, sugar, salt and pepper. Pour in 1 quart of water, and bring to a boil. Stir to break up the beef while heating. Once the soup comes to a boil, cover and simmer for 30 minutes over low heat.
  2. Pour in another quart of water, and return to a slow boil. Add garlic and cabbage. Simmer for 25 minutes, until cabbage is tender. Ladle into soup bowls to serve.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Your rating



  1. 316 Ratings


Absolutely Fabulous! I have a bumper cabbage crop this year and was exploring my options when I ran across this offering. Here are my revisions: I cut the sugar in half as recommended by othe...

Excellent recipe. Followed other reviewer's suggestions and added 1/4 cup white vinegar for extra tang, used brown sugar instead of white, added 1 extra bouillon cube, and instead of adding ano...

This was just delicious. I used ground pork sausage instead of ground beef and that added a lot of flavor. We liked the sweetness, but I think I would cut the sugar back just a little bit. A ...

I took the suggestions of other reviewers and decreased sugar (used unrefined brown sugar)to 1/4 cup; increased the vinegar to 1/4 cup; added some cayenne pepper for heat; browned the ground bee...

When a bunch of kids like it - you know it's good! Took some of the other suggestions and added 2 cans of diced tomatoes (instead of 1 can) and changed to white sugar to brown with equal ratios...

This is a great soup. Easy, yummy and freezes well. I use Lipton onion soup instead of beef bouillon and onion to speed up the prep time without loosing any flavor. Thanks for a wonderful reci...

Absolutely wonderful! Nobody could get enough of it. I used Splenda instead of sugar but don't make any other changes. It is great as it is.

After placing the meat in the skillet to brown (1st step), I began to question if browning was indeed part of the directions. Upon rereading; It isn't. I see from the reviews, some people chose ...

FANTASTIC! I cut the sugar in half, and added more vinegar than was called for to suit our tastes. It tasted like stuffed cabbage without all the work. Thanks for a GREAT recipe!