turned out great

Very easy and delicious! Makes a ton--cut down on the water but otherwise followed the recipe exactly. My father still asks for it.

Absolutely wonderful! Followed the recipe exactly, which I normally don't do, and it was perfect! We ate it all up in one weekend, and my husband said "We've got to make more and freeze it!"

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 another can of diced tomatoes as some suggested, added a few fresh diced tomatoes from the garden as well as the called for canned tomato sauce and canned diced tomatoes. I had to cook the cabbage longer than 25 minutes before it was tender - more like 35 min. Otherwise, I would not change this recipe.

I took the advice of some others and used 1/4 cup of brown sugar and 1/4 cup of vinegar, and I added some chopped bell peppers and chopped jalepeno peppers. A nice mix of flavors.

Very good, will make again!!! Left out the sugar because I was out and I didn't miss it!

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 beef and drained fat before adding the other ingredients. The soup was very satisfying. Hey, it's cheap, easy, goes a long way, and tastes good. What more could you ask for? Update 7/08: Made this using 1/4 cup white sugar and 1/4 cup white wine vinegar (that's what I had), and the soup was way too sweet with a weird flavor. I highly recommend sticking with white vinegar and sparingly using an unrefined sugar.

Really great flavor. I also halved the sugar and I added a bit of chili because I like a little heat. The sweet and spicy went well together but don't put in too much chili or you will loose the fabulous flavors this soup already has. Also, if you have the time, allow the flavors to permeate through the dish over night and serve it the next day. I also tried it cold, and it was actually really nice too.

I have made this twice now. The first time I didn't alter the original recipe at all, except for cutting the sugar in half, as some have recommended. It turned out very, very good, and I was excited to make it again. The second time, though, I changed the recipe a bit to suit my own tastes: I still cut the sugar in half, but I added a bit more vinegar (about 50% more), plus I added two teaspoons of caraway seeds and two bay leaves. I also browned the beef beforehand, and drained off most of the fat (retaining about three tablespoons or so for flavor). And it was a knockout! It's so awesomely good, this is going to become one of my stand-bys for sure. Thanks, Ron!

This was ok but nothing special.

Wow, this is good! I used sausage instead of beef. I also cut the sugar back to 1/4 cup, only used 2 bouillon cubes, and a can of beef broth in place of 2 cups of the water.(so I used a total of 6 cups of water and 1 can of broth) I know it is a soup and not a thicker chowder, but next time I won't add as much water for personal taste. I also added a drained can of corn at the end. It smelled SO good too. Thanks for the recipe!

This soup was a big hit with my big family. Great taste! The only suggestion I have is to brown the ground beef in a separate pan, DRAIN GREASE, then add to the soup. Cooking the beef directly in the soup made it really greasy. I will definately keep this recipe.

REALLY tasty! Felt like being bold with some leftover cabbage and this was fantastic. The sweetness and the vinegar go well together.

Husband's grandmother was from Russia and always made this with pork - never with ground beef. My family and friends like it much better that way.

Great way to use up cabbage! Definitely reduce the sugar or eliminate altogether. I also increased the vinegar to suite our taste. Also a great way to use up misc. veggies in the fridge.

This was very good! Even my hubby liked it and he isn't fond of cabbage. I used 2 cans tomatoes, added just a little bit of diced celery, and used brown sugar instead of white. I also browned the beef prior to adding the rest of the ingredients. Next time, I will add a little bit of rice towards the end of cooking time. Thanks Ron for a great addition to my recipe box!

What a great recipe! I loved this soup and had to get seconds. The flavor is great. I used diced beef instead of ground beef simply because I had a big chunk of beef in the fridge and don't have a meat grinder, so I just cut it up and fried it separately; worked out very well since I had pieces of meat in the soup at the end which was delicious. Also I used homemade stock (made out of pork ribs) instead of beef bouillon cubes (1/2 water, 1/2 stock)--a lot less sodium this way. This recipe is a keeper!

This is a great recipe and reminds me of a delicious soup that I've found at an out of town Jewish deli. I followed the recipe exactly, except for adding a little additional sugar and vinegar. You can also use sugar and sour salt to replicate the tangy taste.