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Home » Cornbread » Sweet & Sour Beef-Cabbage Soup

Sweet & Sour Beef-Cabbage Soup

This wholesome sweet-and-sour soup combines beef, caraway seeds, sweet paprika and cabbage— ingredients that star in a number of German dishes. It is particularly nice served with crusty rye bread. For an even heartier soup, add diced cooked potatoes along with the cabbage.

6 servings, about 1 3/4 cups each | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients

  • 1 tablespoon canola oil
  • 1 pound lean (90% or leaner) ground beef
  • 1 1/2 teaspoons caraway seeds
  • 1 teaspoon dried thyme
  • 2 1/2 cups frozen bell pepper and onion mix, thawed, chopped
  • 1 medium Golden Delicious or other sweet-tart cooking apple, unpeeled, diced
  • 6 cups reduced-sodium beef broth
  • 1 15-ounce can crushed or diced tomatoes
  • 1 1/2 tablespoons honey
  • 1 tablespoon paprika, preferably Hungarian sweet
  • 3 cups coarsely chopped Savoy, or green cabbage
  • 1-2 tablespoons cider vinegar
  • 1/4 teaspoon salt
  • Freshly ground pepper to taste

Preparation

  1. Heat oil in a Dutch oven over medium heat. Add beef, caraway seeds and thyme and cook, stirring and breaking up the beef with a spoon, until it is mostly browned, about 4 minutes. Stir in pepper-onion mix and apple; cook, stirring, for 2 to 3 minutes more.
  2. Stir in broth, tomatoes, honey and paprika and adjust the heat so the mixture boils gently. Cook for 8 to 10 minutes to blend the flavors. Stir in cabbage and cook just until barely tender, 3 to 4 minutes more. Season with vinegar to taste, salt and pepper.

Nutrition

Per serving : 250 Calories; 10 g Fat; 3 g Sat; 5 g Mono; 54 mg Cholesterol; 20 g Carbohydrates; 20 g Protein; 4 g Fiber; 705 mg Sodium; 717 mg Potassium