This was a great recipe! It has lots of flavor and taste. The only thing I did differently was using stew beef instead of ground beef. I would recommend 1 T of cider vinegar vs. 2.
Sweet & Sour Beef-Cabbage Soup
From EatingWell: September/October 2009
This wholesome sweet-and-sour soup combines beef, caraway seeds, sweet paprika and cabbage—ingredients that star in a number of German dishes. It is particularly nice served with crusty rye bread. For an even heartier soup, add diced cooked potatoes along with the cabbage.
35 Reviews for Sweet & Sour Beef-Cabbage Soup
I just made this for the first time. I was a bit skeptical when reading the ingredients, but decided to give it a try based on the reviews. This is GREAT! I used grass fed beef, a fresh vidalia onion, fresh red bell pepper and agave nectar instead of honey. Those are the only changes I made and it is fabulous. Love, love love and this is now a favorite in my recipe book.
It is very filling. A very good soup to make during the winter season. The only thing I didn't like was the apple. The beef broth and the tomatoes did not go well with the apple. I think next time I will omit it or just use less.
Awesome! It's filling, tasty and both of us love it. Have had it several times and it's a keeper.
Delighted the colder weather is here again- time to start enjoying this soup! It's great as is, but have made a few changes. I ALWAYS DOUBLE the onions, peppers, and cabbage- like the extra veggies. A bit of hot pepper adds some zing. I live in Turkey and beef is VERY expensive here, so now make it most of the time with ground chicken thighs. I still use the beef broth, and add 1- 1 1/2 TBSP Worcestershire sauce to up the meatiness. Equally delicious!! Soup freezes beautifully so always ready to go. Yet another Eating Well recipe that's in my top 10 favorite recipes!!