Beef Cabbage Soup Recipe

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I make this good hearty soup with chunks of beef often during fall and winter. The cabbage-sauerkraut is a nice combination and provides an interesting texture.

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Beef Cabbage Soup Recipe

Prep: 5 min. Cook: 3-3/4 hours

Yield: 12 Servings

5 225 230

Ingredients

1 beef roast (1-1/2 pounds)
1 to 2 tablespoons vegetable oil
1 onion, chopped
1 pound carrots, sliced
3 celery ribs, chopped
4 tomatoes, peeled and cut into wedges
1 tablespoon salt
1/2 teaspoon pepper
1 teaspoon dill seed
1 tablespoon chopped fresh parsley
2 pounds cabbage, shredded
1 pound sauerkraut, rinsed and drained
1 garlic clove, minced
2 tablespoons butter

Directions

In a large kettle, brown met in oil on both sides. Add onion, carrots, celery, tomatoes, salt, pepper, dill seed, parsley and enough water to cover. Cook, covered, about 2 hours. In a large skillet, saute cabbage, sauerkraut and garlic in butter until cabbage is wilted. Add cabbage mixture to meat. Simmer, covered, 1-1/2 hours. Remove meat and cut into bite-size pieces; return to kettle and heat through. Yield: 12-14 servings (3-1/2 quarts).

Nutritional Facts 1 serving (1 cup) equals 183 calories, 9 g fat (3 g saturated fat), 42 mg cholesterol, 923 mg sodium, 14 g carbohydrate, 5 g fiber, 14 g protein.

Originally published as Peasant Soup in Bountiful Harvest Cookbook , p58