Sweet Russian Cabbage Soup Recipe

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Most Helpful Positive Review

Jul 26, 2006

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 others, two cans of diced tomatoes as 1 other reviewer recommended, about a pint less water, a pinch more salt and pepper and one additional beef bouillon cube. I also added a few extra veggies, cleaning out the fridge of all the little extra bits and pieces. This is definitely a keeper!

—RandyRandy

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Most Helpful Critical Review

Sep 08, 2009

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.

—CorinNader

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269 Ratings

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Aug 11, 2008

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.

—azul

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Feb 07, 2006

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 delicious and hearty stew that tastes good and freezes well.

—Dehutchings

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Jul 21, 2008

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.

—AREENA

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Oct 18, 2007

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 - 1/4 cup vinegar and 1/4 cup brown sugar. Also, chopped the cabbage and added 1/2 cup instant rice last 25 minutes. And, used a combo of ground beef and sausage (meat loaf mix). Add a loaf of crusty warm bread and YUMMY!

—LAURAMA

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Jan 20, 2009

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 recipe.

—delete

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Mar 21, 2006

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.

—WINELOVER813

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Nutrition

Calories
688 kcal
34%

Carbohydrates
55.5 g
18%

Cholesterol
128 mg
43%

Fat
35.9 g
55%

Fiber
10.4 g
42%

Protein
36.9 g
74%

Sodium
2396 mg
96%

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

Nutritional Information

Sweet Russian Cabbage Soup

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 688
Calories from Fat: 323

% Daily Value *
Total Fat 35.9g 55 %
Saturated Fat 14.4g 72 %
Cholesterol 128mg 43 %
Sodium 2396mg 96 %
** Potassium 1427mg 40 %
Total Carbohydrates 55.5g 18 %
Dietary Fiber 10.4g 42 %
Protein 36.9g 74 %
Sugars 42.3g
Vitamin A 128 %
Vitamin C 207 %
Calcium 26 %
Iron 76 %
** Thiamin 32 %
** Niacin 126 %
** Vitamin B6 60 %
** Magnesium 32 %
** Folate 88 %

* 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.