Cabbage Soup I

Read Reviews (12)

"The best cabbage soup you will ever try and plus it is easy to make." — Bill

Directions

In a large stock pot combine the cabbage, tomatoes with liquid, beef brisket, carrot, onion and celery. Cover with cold water and season with citric acid and sugar to taste. Simmer over low heat for at least 2 hours or until all ingredients are tender. Add additional seasoning to taste.

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Reviews More Reviews

Most Helpful Positive Review

Mar 04, 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.

—ZAS

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Most Helpful Critical Review

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.

—ScottFamily

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14 Ratings

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Sep 10, 2003

I have used this recipe before - it has been handed down in my family for many generations. I have found that you can substitute lemon juice for the citric acid with almost the same results.

—DDLEE

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May 16, 2003

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!

—KIRIMARIE

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Jan 26, 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.

—pritty1npink

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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!

—texasmomma

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Apr 06, 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.

—BabyCakes

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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.

—Ellen S.

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Nutrition

Calories
456 kcal
23%

Carbohydrates
22.3 g
7%

Cholesterol
83 mg
28%

Fat
30.4 g
47%

Fiber
7.7 g
31%

Protein
23.5 g
47%

Sodium
372 mg
15%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Cabbage Soup I

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 456
** Calories from Fat: 274

% Daily Value *
** Total Fat 30.4g 47 %
** Saturated Fat 12.2g 61 %
** Cholesterol 83mg 28 %
** Sodium 372mg 15 %
** Potassium 819mg 23 %
** Total Carbohydrates 22.3g 7 %
** Dietary Fiber 7.7g 31 %
** Protein 23.5g 47 %
** Sugars 13.1g
** Vitamin A 74 %
** Vitamin C 675 %
** Calcium 15 %
** Iron 36 %
** Thiamin 24 %
** Niacin 66 %
** Vitamin B6 47 %
** Magnesium 19 %
** Folate 67 %

* 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.