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.

READER'S COMMENT:

"Awesome! It's filling, tasty and both of us love it. Have had it several times and it's a keeper. "

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29 Reviews for Sweet & Sour Beef-Cabbage Soup

11/09/2009

Anonymous

I made this soup exactly as the recipe stated, and it came out great. I will definitely make it again.

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10/21/2009

Anonymous

Easy, very tasty and satisfying. The broth is superb. Followed the recipe to the tee and it made at least 6 servings - this is a keeper in my family also. I am hoping it will freeze well.

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10/21/2009

Anonymous

I too used fresh red onions and peppers, and I added some white wine to get that richness that I like in a soup. The result was absolutely delicious--filling and satisfying. Loved the combination of sweet and sour. I froze individual portions and, of course, the soup tasted even better the next day.

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10/19/2009

Anonymous

I was nervous about this recipe because usually I dislike paprika, but it was wonderful! I used a Fuji apple, and you couldn't tell there was apple in there so I'm not sure what the fuss was for the readers who didn't like it. Maybe it depends on how soft the apple gets?

I also used fresh peppers and onions since that's what I had, and mushrooms I was trying to use up. I used Napa cabbage---I think I would like it with more cabbage, but since Napa is softer (less dense) than regular cabbage it could just be that using Napa requires more than 3 cups.

The whole family enjoyed it! --giddy

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10/17/2009

Anonymous

This recipe was ok, very hearty but the caraway seeds were overwhelming. I would cut back on those, and maybe increase the paprika and a little more broth.

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