Sweet and sour beef and cabbage soup

Warm, comforting, and full of flavor, this Sweet and Sour Beef and Cabbage Soup is a hearty twist on a classic Eastern European favorite. It combines ground beef, tender cabbage, and rich tomato broth with a perfect balance of sweetness and tang. Simple to make and budget-friendly, it’s an ideal one-pot meal for cold nights or make-ahead lunches.

Ingredients

• 1 lb (450g) ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups chopped green cabbage
• 1 large carrot, peeled and grated or sliced
• 1 can (15 oz) diced tomatoes
• 1/4 cup tomato paste
• 6 cups beef broth
• 2 tbsp apple cider vinegar (or white vinegar)
• 2 tbsp brown sugar (adjust to taste)
• 1 tsp smoked paprika (optional)
• Salt and pepper, to taste
• Olive oil for cooking
• Optional: 1/2 tsp caraway seeds or bay leaf for added depth

Instructions

1. Brown the Beef:
   In a large pot or Dutch oven, heat a drizzle of olive oil over medium heat. Add the ground beef and cook until browned, breaking it up as it cooks. Drain any excess fat if needed.
2. Sauté Aromatics:
   Add diced onion and cook until softened, about 3–4 minutes. Stir in garlic and cook for 30 seconds more.
3. Add Vegetables and Tomatoes:
   Mix in the cabbage and carrots. Stir to combine, then add diced tomatoes, tomato paste, and beef broth. Bring to a boil.
4. Flavor the Broth:
   Stir in vinegar, brown sugar, paprika (if using), salt, and pepper. If you’re using bay leaf or caraway seeds, add them now.
5. Simmer:
   Reduce heat to low and let the soup simmer for 25–30 minutes, until the cabbage is tender and flavors are well blended. Adjust seasoning to taste.
6. Serve:
   Ladle into bowls and serve hot, optionally with crusty bread or a dollop of sour cream on top.

Tips

• Make It Ahead: This soup tastes even better the next day as the flavors continue to develop.
• Freezer Friendly: Cool completely and store in freezer-safe containers for up to 3 months.
• Vegetarian Option: Substitute beef with lentils or plant-based crumbles, and use vegetable broth.
• Extra Tang: Add a bit more vinegar or a splash of lemon juice before serving for extra zing.
• Low-Carb Friendly: Omit the brown sugar or replace it with a low-carb sweetener like erythritol.

Sweet and sour beef and cabbage soup

Print Recipe

Warm, comforting, and full of flavor, this Sweet and Sour Beef and Cabbage Soup is a hearty twist on a classic Eastern European favorite. It combines ground beef, tender cabbage, and rich tomato broth with a perfect balance of sweetness and tang. Simple to make and budget-friendly, it’s an ideal one-pot meal for cold nights or make-ahead lunches.

• Author: admin
• Prep Time: 10 min
• Cook Time: 15 min
• Total Time: 25 minutes
• Yield: 4 1x

Ingredients

Scale 1x2x3x

• 1 lb (450g) ground beef

• 1 small onion, diced

• 2 cloves garlic, minced

• 4 cups chopped green cabbage

• 1 large carrot, peeled and grated or sliced

• 1 can (15 oz) diced tomatoes

• 1/4 cup tomato paste

• 6 cups beef broth

• 2 tbsp apple cider vinegar (or white vinegar)

• 2 tbsp brown sugar (adjust to taste)

• 1 tsp smoked paprika (optional)

• Salt and pepper, to taste

• Olive oil for cooking

• Optional: 1/2 tsp caraway seeds or bay leaf for added depth

Instructions

• Brown the Beef:
  In a large pot or Dutch oven, heat a drizzle of olive oil over medium heat. Add the ground beef and cook until browned, breaking it up as it cooks. Drain any excess fat if needed.

• Sauté Aromatics:
  Add diced onion and cook until softened, about 3–4 minutes. Stir in garlic and cook for 30 seconds more.

• Add Vegetables and Tomatoes:
  Mix in the cabbage and carrots. Stir to combine, then add diced tomatoes, tomato paste, and beef broth. Bring to a boil.

• Flavor the Broth:
  Stir in vinegar, brown sugar, paprika (if using), salt, and pepper. If you’re using bay leaf or caraway seeds, add them now.

• Simmer:
  Reduce heat to low and let the soup simmer for 25–30 minutes, until the cabbage is tender and flavors are well blended. Adjust seasoning to taste.

 

• Serve:
  Ladle into bowls and serve hot, optionally with crusty bread or a dollop of sour cream on top.

Notes

• Make It Ahead: This soup tastes even better the next day as the flavors continue to develop.

• Freezer Friendly: Cool completely and store in freezer-safe containers for up to 3 months.

• Vegetarian Option: Substitute beef with lentils or plant-based crumbles, and use vegetable broth.

• Extra Tang: Add a bit more vinegar or a splash of lemon juice before serving for extra zing.

• Low-Carb Friendly: Omit the brown sugar or replace it with a low-carb sweetener like erythritol.