Rating: 4.5 stars
14 Ratings
  • 5 star values: 10
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Source: EatingWell Soups Special Issue April 2016


Recipe Summary

30 mins


Ingredient Checklist


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.

  • 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