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Sweet Russian Cabbage Soup

Ron Shepherd

"This is a simple recipe for a wonderful rich cabbage soup."
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1 h 10 m servings 688 cals
Original recipe yields 4 servings


  • Calories:
  • 688 kcal
  • 34%
  • Fat:
  • 35.9 g
  • 55%
  • Carbs:
  • 55.5g
  • 18%
  • Protein:
  • 36.9 g
  • 74%
  • Cholesterol:
  • 128 mg
  • 43%
  • Sodium:
  • 2396 mg
  • 96%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

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  1. Crumble the ground beef into a large pot. Add the diced tomatoes, tomato sauce, beef bouillon cubes, carrots, onion, vinegar, sugar, salt and pepper. Pour in 1 quart of water, and bring to a boil. Stir to break up the beef while heating. Once the soup comes to a boil, cover and simmer for 30 minutes over low heat.
  2. Pour in another quart of water, and return to a slow boil. Add garlic and cabbage. Simmer for 25 minutes, until cabbage is tender. Ladle into soup bowls to serve.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 324
  1. 391 Ratings

Most helpful positive review

Absolutely Fabulous! I have a bumper cabbage crop this year and was exploring my options when I ran across this offering. Here are my revisions: I cut the sugar in half as recommended by othe...

Most helpful critical review

This is pretty good stuff! Make sure you have big pot or make the serving sizes smaller. Our largest pot didn't quite cut it. It was overflowing by the end.

Most helpful
Most positive
Least positive

Absolutely Fabulous! I have a bumper cabbage crop this year and was exploring my options when I ran across this offering. Here are my revisions: I cut the sugar in half as recommended by othe...

Excellent recipe. Followed other reviewer's suggestions and added 1/4 cup white vinegar for extra tang, used brown sugar instead of white, added 1 extra bouillon cube, and instead of adding ano...

This was just delicious. I used ground pork sausage instead of ground beef and that added a lot of flavor. We liked the sweetness, but I think I would cut the sugar back just a little bit. A ...

When a bunch of kids like it - you know it's good! Took some of the other suggestions and added 2 cans of diced tomatoes (instead of 1 can) and changed to white sugar to brown with equal ratios...

I took the suggestions of other reviewers and decreased sugar (used unrefined brown sugar)to 1/4 cup; increased the vinegar to 1/4 cup; added some cayenne pepper for heat; browned the ground bee...

This is a great soup. Easy, yummy and freezes well. I use Lipton onion soup instead of beef bouillon and onion to speed up the prep time without loosing any flavor. Thanks for a wonderful reci...

Absolutely wonderful! Nobody could get enough of it. I used Splenda instead of sugar but don't make any other changes. It is great as it is.

After placing the meat in the skillet to brown (1st step), I began to question if browning was indeed part of the directions. Upon rereading; It isn't. I see from the reviews, some people chose ...

FANTASTIC! I cut the sugar in half, and added more vinegar than was called for to suit our tastes. It tasted like stuffed cabbage without all the work. Thanks for a GREAT recipe!