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Sweet-and-Sour Beef Cabbage Soup

 Sweet-and-Sour Beef Cabbage Soup
This soup has been a favorite of mine from a local restaurant for years. The owner said many people have requested the recipe, so I’m happy to share it with you.
8-10 ServingsPrep/Total Time: 30 min.

Ingredients

  • 8 cups water
  • 3/4 cup cubed cooked roast beef
  • 1 cup chopped onion
  • 1 cup chopped tomatoes
  • 1/2 cup shredded cabbage
  • 1/2 cup sliced celery
  • 1/3 cup chopped carrot
  • 1 cup sugar
  • 1/2 cup cider vinegar
  • 1/4 cup Burgundy wine or beef broth, optional
  • 2 tablespoons browning sauce
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons tomato sauce
  • 6 beef bouillon cubes
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried thyme
  • Salt and pepper to taste
  • 2 tablespoons all-purpose flour
  • 2 tablespoons canola oil

Directions

  • In a Dutch oven, combine the water, beef, onion, tomatoes, cabbage,
  • celery, carrot, sugar, vinegar and wine or broth if desired. Stir in

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Sweet-and-Sour Beef Cabbage Soup (continued)

Directions (continued)

  • the browning sauce, Worcestershire, tomato sauce, bouillon and
  • seasonings. Bring to a boil over medium heat. Reduce heat; simmer,
  • uncovered, until vegetables are tender.
  • Combine flour and oil until smooth; stir into pan. Bring to a boil;
  • cook and stir for 2 minutes or until slightly thickened. Refrigerate
  • leftovers.
  • Yield: 8-10 servings (2-3/4 quarts).
Nutritional Facts: 1 cup equals 161 calories, 4 g fat (trace saturated fat), 10 mg cholesterol, 578 mg sodium, 27 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.