Rating: 4.65 stars
14 Ratings
  • 5 star values: 10
  • 4 star values: 4
  • 3 star values: 0
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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. Recipe by Nancy Baggett for EatingWell.

Source: EatingWell Soups Special Issue April 2016

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total:
30 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a Dutch oven over medium heat. Add beef, caraway seeds and thyme and cook, stirring and breaking up the beef with a spoon, until it is mostly browned, about 4 minutes. Stir in pepper-onion mix and apple; cook, stirring, for 2 to 3 minutes more.

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  • Stir in broth, tomatoes, honey and paprika and adjust the heat so the mixture boils gently. Cook for 8 to 10 minutes to blend the flavors. Stir in cabbage and cook just until barely tender, 3 to 4 minutes more. Season with vinegar to taste, salt and pepper.

Nutrition Facts

about 1 3/4 cups
240 calories; protein 19.1g; carbohydrates 21.2g; dietary fiber 4.5g; sugars 15.2g; fat 9.3g; saturated fat 2.8g; cholesterol 52.9mg; vitamin a iu 1298.7IU; vitamin c 37mg; folate 43.7mcg; calcium 68.8mg; iron 3.4mg; magnesium 41.5mg; potassium 670.7mg; sodium 717.1mg; thiamin 0.1mg; added sugar 4g.

2 1/2 vegetable, 2 lean meat, 1/2 fat

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