Reviewed: Oct. 9, 2009

Thanks TXTEACH for this recipe. The only change I made was to use kale instead of cabbage other than that I followed the recipe as it is. Very tasteful, hearty and filling and the left overs are just perfect for cold/snowing days. Thanks for sharing and I will make again. :0)

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newheart and Mr.Max

Cooking Level: Expert

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Reviewed: Sep. 12, 2009

I have to say, I really had my doubts about this recipe, but I had the majority of the ingredients on hand, and it intrigued me enough to finally make it. My 7 year old and my mother are in love with this soup now. My mom called me a gourmet cook after eating this! lol I'm exceptionally pregnant at the moment, so I'm not sure I can give it a fair review from me, as all I want is a vanilla milkshake at the moment. I expected not to like it, but I did actually eat a bowl of it, and I have to say, it was surprisingly good! At the very least I will be making this again for my mother.

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Amy F.

Cooking Level: Intermediate

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Reviewed: Apr. 26, 2009

I have made this dish several times and it vanish just like that. Next, was the challenge of making it for 30 people. I was a bit uncomfortable, but when served, the soup was gone with 2 hours. They wanted more. Good Recipe !!!!!

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Thomas Riddley

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Living In: Riverside, California, USA

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Reviewed: Apr. 12, 2009

Big hit for Easter.I nixed the cabbage and added carrots though.

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SWRDPRINCESS

Cooking Level: Expert

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Reviewed: Mar. 24, 2009

I would say the serving size is a bit off. 2 servings was enough to feed 4 people lunch at my house. I made a vegetarian version of this by using vegetarian sausage (plus a dash of smoke flavoring) and vegetable broth instead of the beef. It has a nice, peppery warmth to it, but not so much as to be too spicy. My ultra-picky teenager (home sick with a sore throat) said this was good and ate nearly all of hers!

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Mary M.

Cooking Level: Expert

Living In: Overland Park, Kansas, USA

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Reviewed: Jan. 20, 2009

This soup is delicious--it did take me a couple of bites before I got it, but it's delicious. My husband and 4-year old loved it too--will definitely make again.

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PTSMOOT

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Reviewed: Nov. 16, 2008

This makes a TON of food! I halved the recipe and had enough leftovers to feed me and my fiance for another 4-5 meals. I added 2 tbsp worcestershire sauce to my halved recipe and the results were tasty.

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Luey

Cooking Level: Intermediate

Home Town: Maplewood, Minnesota, USA

Living In: Columbus, Ohio, USA

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Reviewed: Oct. 27, 2008

I MADE THIS SOUP WITH THE THOUGHT OF CLEANING OUT MY REFRIGERATOR, AND IT WAS DEFINITLY WORTH IT. I MADE SOME TWEEKS I ADDED COOKED GROUND CHUCK AND PORK, AND ALSO SOME LEFT OVER RICE,AND REP PEPPER FLAKES FOR SOME SPICE, AND I LEFT OUT THE VINEGAR. MY HUSBAND LOVED IT AND EVEN REQUESTED I MAKE MORE SO HE CAN TAKE IT TO WORK FOR THE GUYS. DEFINITLY A KEEPER

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KJRAGIN

Cooking Level: Intermediate

Home Town: Highland, Indiana, USA

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Reviewed: Sep. 16, 2008

This recipe has been reviewed many times, but I had to add my comments. Amazing! A great way to use up a lot of cabbage. My husband just loved it, and it made lots, so we now have soup in the freezer. I added a bit more vinegar at the end, because I didn't think it had quite enough 'zing', but I probably added a bit too much, as then it had too much zing. This is a keeper!

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Lorraine

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Reviewed: Jul. 14, 2008

I have to admit, I was a little scared of this recipe but intrigued by the ingredients. I even called my girlfriend (who is of Portuguese decent) to make sure the ingredients sounded cohesive. The only changes I made was to use Chorizo instead of smoked sausage (make sure to drain the Chorizo after you cook it) and I used beef broth instead of water & I reserves 1/4 of the cabbage and didn't add it until the last 15 minutes of cooking so it had some crunch to it. The first 2 bites I thought 'Oh my goodness this was a mistake' and then on the 3rd bite it was like it all came together and it was amazing! Each bite got better and better. It just takes getting use to the uniqueness of the ingredients but it is so worth it. This will be a perfect dish to make in the Winter. I served mine with a garden salad and a crusty French bread. Thank you for sharing the recipe. It will be made in our house over and over.

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Susie

Cooking Level: Expert

Living In: Midland, Texas, USA

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Reviewed: Apr. 8, 2008

Delicious! I didn't have consomme so I subbed 2 quarts beef stock and left out the water. Other than that I followed the recipe exactly. This is a new family favorite!

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sheocon

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Reviewed: Feb. 23, 2008

I personally did not care for the ketchup, even though I only used 1 cup instead of 2. Maybe if I didnt know it was in there, I might've liked it better. Hubby didnt know and liked the soup very much! I used apple cider vinegar and I'd recommend using that. Makes a LOT of soup. Next time I'll use a bigger pot.

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Rachael

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

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Reviewed: Oct. 30, 2007

Good for using up leftovers.

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ishdiacs

Cooking Level: Intermediate

Home Town: Hamilton, Ontario, Canada

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Reviewed: Aug. 26, 2007

Yea for portuguese soup! Don't be afraid of the ketchup & vinegar. It was wonderful!

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loves2cook

Cooking Level: Intermediate

Home Town: Durant, Oklahoma, USA

Living In: Mesquite, Texas, USA

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Reviewed: Jun. 26, 2007

Running a search for ingredients I came across this. It sounded a little strange to me and had to think about trying it. I had the same feelings about beefuna burgers, and they are delecious, so I decided to give this a try. I made some changes, but minor ones as I prefer more of a stew than soup, and this was delecious. We fell in love with it and will be having this as a regular from now on.

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Navy PO

Cooking Level: Professional

Home Town: Grand Rapids, Michigan, USA

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Reviewed: Mar. 28, 2007

OH - MY - GOODNESS!!!!!!!! This soup was amazing! I threw in a bag of frozen brussels sprouts/cauliflower/carrots at the end, for a little more texture. I'd ad more next time, just cause it complimented the cabbage so well. Great way to use one of the cabbages I caught at the St. Patrick's Day parade, and different from coleslaw or cabbage salad. The ketchup gave it a surprisingly yummy and different flavor, as did the vinegar. I'd like to try apple cider vinegar instead of white. Also, I used a 13-qt. pot and it filled it to the brim, which didn't surprise me. Thanks for a truly slamming recipe!

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Phyllis

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Metairie, Louisiana, USA

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Reviewed: Jan. 3, 2007

I was skeptical about this recipe, but wanted to use up odds and ends in the pantry/frig - smoked sausage, cabbage, etc., so did an ingredient search on Allrecipes. This is amazingly good - I used white beans instead of kidney beans and about half the onions. I also added a few diced carrots for color. Go ahead and add the vinegar; I hesitated, but it made it even better. Highly recommended.

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