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Sweet & Sour Beef-Cabbage Soup

September/October 2009

Your rating: None Average: 3.8 (219 votes)

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. "
Sweet & Sour Beef-Cabbage Soup

35 Reviews for Sweet & Sour Beef-Cabbage Soup

11/13/2009
Anonymous

I made this recipe almost exact. Only things we did different was to just add a bit more onion and bell pepper, I used a whole medium vidalia onion, and a medium green bell pepper. We also put in an extra cup of cabbage and beef broth, and of course just a little more on the seasonings too. And I loved the golden apple, didn't think I would but it was great. This recipe was amazing and completely delicious, we served it with Jewish Rye bread. I can't wait to go home and eat some more of it!!!

Comments
11/09/2009
Anonymous

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

Comments
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.

Comments
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.

Comments
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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