Search
by Ingredient

Russian Cabbage Soup

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by Candy

YIELD

2 quarts

PREP

1 hrs

COOK

3 hrs

READY

3 hrs

Ingredients

1 ½ 680.4
POUNDS G BEEF CHUCK ROAST
or rump, cut into 1" cubes
2 473
CUPS ML TOMATOES
cooked, chopped
1 1
LARGE LARGE ONIONS
chopped
1 1
EACH EACH BAY LEAVES *
1 1
EACH EACH GARLIC CLOVES
minced
3 3
QUARTS QUARTS WATER
cold *
1Medium
HEAD CABBAGE
shredded *
2 3E+1
TABLESPOONS ML SUGAR
2 3E+1
TABLESPOONS ML WHITE VINEGAR
1 15
TABLESPOON ML LEMON JUICE
fresh
1 1
X X SALT AND BLACK PEPPER
to taste *
1 1
X X SOUR CREAM, LIGHT
for garnish *

Directions

In a large soup pot, cover the beef, tomatoes, onion, bay leaf, and garlic with the cold water.

Let stand for 1 hour. Simmer, covered, for 2 to 3 hours.

Remove the bay leaf and add the cabbage, sugar, vinegar, salt and pepper.

Simmer for 15 minutes or until the cabbage is tender.

Before serving, add the lemon juice and garnish each serving with a dollop of the sour cream.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 317g (11.2 oz)
Amount per Serving
Calories 574 52% from fat
 % Daily Value *
Total Fat 33g 51%
Saturated Fat 13g 65%
Trans Fat 0g
Cholesterol 135mg 45%
Sodium 92mg 4%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 7%
Sugars g
Protein 105g
Vitamin A 15% Vitamin C 28%
Calcium 5% Iron 26%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Sodium
 

    Email this recipe