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

10/12/2009

rebeccagrenier

This recipe is a keeper. It is very nutritious, low-calorie, and tasty due to the wonderful flavor combinations and ground beef.

I did not have the frozen bell pepper and onion mix, so just used 2.5 cups of chopped onions, green and red bell peppers instead. And the only apple I had was Macintosh, so I just used that. Anyway this recipe turned out great, highly recommended.

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10/08/2009

JoanRyder

This was quick, easy & delicious! Next time, however, I'll eliminate or cut back on the apple amount and rely on the little bit of honey for its sweetness. A winner!

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10/08/2009

Anonymous

Was delish and so easy! Next time, however, I may eliminate or cut back on the apple for a less sweet bite and rely instead on that little bit of honey.

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09/26/2009

Anonymous

I made this soup with a few modifications and it was amazing! I added some carrots, mushrooms and used fresh Yummy peppers (very sweet) and fresh red onion. I also used low-salt broth and low salt stewed tomatoes and Napa Cabbage. To enhance the German flavor, I also grated in a bit of fresh ginger. I cooked it about 2 hours longer than the recipe required. That helped intensify the flavor without added salt.

The one thing I did do that I now regret is adding some Ditalini pasta. The pasta absorbed too much broth even though I added it at the very end. I suggest that pasta be cooked separately and added at serving time.

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