Sweet and Sour Cabbage Soup

Growing up, my mom and I always ordered the sweet and sour cabbage soup at our favorite deli. We looked forward to the tender beef, the chunky potatoes, cabbage, and carrots, and of course the sweet and savory broth. I decided to recreate this at home and it did not disappoint.

Sweet and Sour Cabbage Soup

Leave out the beef if you want a vegetarian dish, it will still be delicious!

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Prep Time 10 minutes mins

Cook Time 1 hour hr 40 minutes mins

Total Time 1 hour hr 50 minutes mins

Course Soup

Servings 8

Ingredients

  

• 1 tbsp olive oil
• 2 pounds chuck roast
• 1 large yellow onion chopped
• 2 tbsp tomato paste
• 4 cups low-sodium beef broth
• 2 cups water
• 28 oz can of crushed tomatoes
• 1 small head of green cabbage chopped
• 3 large carrots (about 1 cup) chopped
• 1 pound yukon gold potatoes chopped
• 3 tbsp brown sugar
• 3 tbsp white vinegar
• salt to taste
• black pepper to taste

Instructions

 

• Add 1 tbsp of olive oil to a large pot over medium-high head. Once the oil is heated, add the chuck roast and sear on each side for about 3-4 minutes until it begins to brown.
• Remove the chuck roast and place to the side. Add onion to the pot and saute for 5 minutes, until translucent and brown.
• Add tomato paste and cook for about 1 minute, stirring constantly.
• Add the roast back in along with beef broth, water, and crushed tomatoes. Bring to a simmer, turn the heat down, and allow to simmer with the top on for 1 hour.
• Remove beef from the pot and cut into bite-size chunks.
• Add cabbage, carrots, potatoes, and cut-up beef. Simmer with the top on for 30 minutes, until veggies are fork tender.
• Add vinegar and brown sugar. Simmer for 5 more minutes. Taste and adjust with salt, pepper, vinegar, or brown sugar if necessary.
• Serve and enjoy!

Notes

If you like your soup more sweet, feel free to add more brown sugar. If you like it more sour, add more vinegar.