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Publisher Photo
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.
MAKES:
12 servings
TOTAL TIME:
Prep: 5 min. Cook: 3-3/4 hours
MAKES:
12 servings
TOTAL TIME:
Prep: 5 min. Cook: 3-3/4 hours

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).
Originally published as Peasant Soup in Bountiful Harvest Cookbook 1994, p58

Nutritional Facts

1 cup: 183 calories, 9g fat (3g saturated fat), 42mg cholesterol, 923mg sodium, 14g carbohydrate (7g sugars, 5g fiber), 14g protein.

  • 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
  1. 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).
Originally published as Peasant Soup in Bountiful Harvest Cookbook 1994, p58

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