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Sweet Russian Cabbage Soup

Sweet Russian Cabbage Soup

  • Prep

    10 m
  • Cook

    1 h
  • Ready In

    1 h 10 m
Ron Shepherd

Ron Shepherd

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

Directions

  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.
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Reviews

Clifford Randall Lyde
121

Clifford Randall Lyde

7/26/2006

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 others, two cans of diced tomatoes as 1 other reviewer recommended, about a pint less water, a pinch more salt and pepper and one additional beef bouillon cube. I also added a few extra veggies, cleaning out the fridge of all the little extra bits and pieces. This is definitely a keeper!

azul
85

azul

8/11/2008

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 another can of diced tomatoes as some suggested, added a few fresh diced tomatoes from the garden as well as the called for canned tomato sauce and canned diced tomatoes. I had to cook the cabbage longer than 25 minutes before it was tender - more like 35 min. Otherwise, I would not change this recipe.

Dehutchings
55

Dehutchings

2/7/2006

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 delicious and hearty stew that tastes good and freezes well.

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