Sweet-and-Sour Beef Cabbage Soup Recipe

3.5 3 3
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Sweet-and-Sour Beef Cabbage Soup Recipe

Read Reviews
3.5 3 3
Publisher Photo
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.
MAKES:
8-10 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8-10 servings
TOTAL TIME:
Prep/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 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).
Originally published as Sweet-and-Sour Beef Cabbage Soup in Taste of Home February/March 1994, p51

Nutritional Facts

1 cup: 161 calories, 4g fat (0 saturated fat), 10mg cholesterol, 578mg sodium, 27g carbohydrate (23g sugars, 1g fiber), 5g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

  • 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
  1. In a Dutch oven, combine the water, beef, onion, tomatoes, cabbage, celery, carrot, sugar, vinegar and wine or broth if desired. Stir in the browning sauce, Worcestershire, tomato sauce, bouillon and seasonings. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, until vegetables are tender.
  2. 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).
Originally published as Sweet-and-Sour Beef Cabbage Soup in Taste of Home February/March 1994, p51

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Reviews forSweet-and-Sour Beef Cabbage Soup

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MY REVIEW
2124arizona User ID: 845443 269759
Reviewed Jul. 21, 2017

"This soup is tasty especially when it's cold outside!!"

MY REVIEW
Checca User ID: 5357718 6502
Reviewed Oct. 2, 2014

"Very flavorful. I substituted browned ground beef, worked out great. I did add more cabbage to make it a bit more hearty. I also only used 1/2 cup sugar instead of a whole cup. I am looking forward to the leftovers."

MY REVIEW
jasem User ID: 2070960 6119
Reviewed Aug. 13, 2011

"I followed recipe exactly and could not eat it. ONE CUP of sugar??! It has to be a typo?!"

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