Sweet and Sour Cabbage Soup
Leave out the beef if you want a vegetarian dish, it will still be delicious!
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.