Reviewed: Feb. 7, 2012

This soup was delicious! The only thing I did differently was omit the beef and left it as just a veggie soup.

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4 users found this review helpful

Reviewer:

RainbowJewels

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Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Green, Ohio, USA

Reviewed: May 29, 2011

warning, the house smells pretty terrible while this is cooking! The soup itself turned out okay, but I was the only one in my family willing to eat it. I guess, no matter how it is cooked, cabbage really isn't our thing (despite the fact that we got about 20 of them last year from our CSA!). I'm glad I tried this, but I won't be making it again.

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5 users found this review helpful

Reviewer:

ScottFamily

Cooking Level: Expert

Home Town: Warrenton, Virginia, USA

Living In: Bel Air, Maryland, USA

Reviewed: Apr. 3, 2009

I receive a head of cabbage each month through Angel foods and soup is about the only thing my family will eat so soup it is! This was very good although I did add a large can of tomato juice and also used homemade chicken broth sitting in the freezer instead of water.

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6 users found this review helpful

Reviewer:

BabyCakes

Cooking Level: Intermediate

Reviewed: Jan. 25, 2009

Great soup. We added more vegetables. The soup needed a lot more flavoring. We added a lot (way too much) of salt. Next time we make this, we are going to use chicken stock or vegetable stock. Thanks for the recipe.

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15 users found this review helpful

Reviewer:

pritty1npink

Cooking Level: Beginning

Reviewed: Dec. 29, 2008

This turned out really good but I did add a little more to spice it up. I added minced garlic, black pepper, salt & cayenne pepper. Thanks!

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10 users found this review helpful

Reviewer:

texasmomma

Cooking Level: Intermediate

Home Town: Crockett, Texas, USA

Reviewed: Oct. 16, 2008

Turned out to have a nice deep flavor. At first it seemed like there wouldn't be enough water for the vegetable ratio but the vegetables shrunk a bit. I didn't know what spices to throw in to really get it flavorful. I added a little garlic and pepper. Next time I might throw in a few pasta noodles. Was very hearty and traditional.

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4 users found this review helpful

Reviewer:

ayk

Cooking Level: Beginning

Living In: Los Angeles, California, USA

Reviewed: Sep. 28, 2008

We forgot the tomato's and it was still wonderful. The second day we added the tomato's and it had a totally different taste. 2 meals in 1. Everyone loved it.

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7 users found this review helpful

Reviewer:

Ellen S.

Cooking Level: Expert

Reviewed: Mar. 4, 2008

When ever I make Ukranian or Russian Cabbage Soup and have no lemon or citric acid, I take a Vitamin C tablet and throw it in. That takes care of the citric acid. Have been using this for years and it really works well.

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81 users found this review helpful

Reviewer:

ZAS

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: San Diego, California, USA

Reviewed: Oct. 26, 2001

I was looking for a sweet & sour cabbage soup, so I "bumped" this one a little bit: 1/3 c. apple cider vinegar and 1/3 cup sugar in place of the citric acid and the sugar in the recipe gave the soup just the flavor I was looking for. To keep the cabbage a little crisper, don't add it until the last 1/2 hour of the cooking time. This soup is definitely better the 2nd day!

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36 users found this review helpful