Crock Pot Russian Cabbage Soup

Submitted by Marla Swoffer

"My own rendition of the hearty sweet and sour soup that reflects my Russian-Jewish heritage. Measurements are approximate and should be adjusted according to taste."

 

• Ready In: 6hrs 15mins
• Ingredients: 13
• Serves: 4-6

ingredients

• 6 cups beef broth
• 1 onion, chopped
• 1 lb beef stew meat, in small chunks
• 1 (15 ounce) can diced tomatoes, undrained
• 4 cups red cabbage, chopped
• 2 cups sauerkraut, undrained
• 3⁄4 cup sugar
• 1⁄2 cup lemon juice
• 1⁄4 cup tomato sauce
• 1⁄4 cup ketchup
• 1⁄2 cup carrot, chopped (optional)
• 1⁄2 cup celery, chopped (optional)
• salt and pepper, to taste

directions

1. Put meat and onion in crock pot and cover with beef broth and tomatoes.
2. Cook on low for three hours.
3. Add the rest of the ingredients.
4. Cook on low for three hours.
5. Add salt and pepper as needed.

Reviews

[lisamos]

My parents commented to me that they were craving this soup, so I found this recipe and made it for them. They absolutely loved it! The flavors were wonderful and they said it tasted like they remembered it tasting! Thank you so much for sharing this wonderful recipe. I will definetly be making it again.

 

[c.r.young]

A delicious, hearty soup, with a perfect balance of sweet and sour. It was very easy to make. I do not own a crock pot, so I cooked it on the stove top over low heat. I did the first step (meat, onions, broth and tomatoes) for 1 1/2 hours. Then I added the rest of the ingredients, and cooked that for another 1 1/2 hours. The result was perfect. Didn't even have to add salt or pepper. I did substitute green cabbage for red cabbage, as I don't like red cabbage. I also added fresh thyme and rosemary, two bay leaves and caraway seeds, as I love a very robust flavor. Also threw in two yukon gold potatoes, cut in chunks, same time as the carrots, as I wanted it to be a meal in itself. This soup was fantastic with a thick slice of Jewish rye bread, slathered with creamy butter. Yummmm!

 

[*Parsley*]

Deeeeee-licious! I threw everything in the crockpot at the same time and cooked on low for 6 hours. It was wonderful! The cabbage still had a slight crunch, and everything else was very tender and flavorful. I used the optional carrots. This soup is going to be one of my new crockpot favorites! Thanx for sharing your recipe.

 

[Dave Dallas]

This is a wonderful recipe that I altered slightly to give it more of a stew consistency. I reduced the beef broth to 2 cups and the lemon juice and sugar to ¼ cups. I opted out as far as the celery and carrots were concerned. Just before serving, I experimented with adding some potato flakes to thicken the liquid. Either way it’s a great meal!

 

[teapotter]

My family enjoyed this recipe. I made it almost exactly as written with the exception of using only 5 cups of beef broth and using more tomatoes instead of the tomato sauce since I found out I was out of tomato sauce. Also I had it on high the first hour and added the rest of the ingredients and turned it to low for about 5 1/2 hours since I had to go out. Next time I will cut back the sugar a bit since it seemed that the sweet and sour balance was off a bit likely because I had used less broth. I think I am happy with the balance of solids to liquid though so will keep this at only 5 cups broth. I ran into one slight problem in preparation, I have a 3 1/2 quart crockpot and it was filled right up to the brim where the lid sits so I had to divide it between 2 smaller pots since I don't have a larger crockpot. I think you can figure on more like 8 servings from this recipe. Thanks for sharing your recipe.