I just love this soup. The method of cooking the beef gives this soup such depth of flavor and the saurekraut gives it a little zing. I have been making this recipe for years and always look forward to the cold months when I can make it again.
Have spent a good part of the week simmering beef bones and meaty short ribs, freezing the stock and soups to have on hand when it gets time to get gardening. Made for the perfect time to make your Cabbage Soup. This is so like one I remember except we used vinegar - happy to once again find a recipe and have it on paper. Made as posted - the sauerkraut and cabbage making for a wonderfully delicious hearty old fashioned soup - one that makes for seconds. Made as posted and wouldn't change a thing. Thank you ladyfingers for sharing this Country cookbook recipe that has been added to my soup collection.
This is probably the first soup recipe I ever made ... and that was at least 40+ years ago. This is constantly satisfying and a go-to recipe when you want a little something off the grid. I also add some kielbasa to add another dimension. Just LOVE this soup! Add a dollop of sour cream or Greek yogurt when serving. Simply divine!
I originally got this recipe from Taste of Home, or one of their sister publications. DH and I made it the first time and we absolutely loved the soup. After that, we always made double batches of it and froze it in two serving portions. It is a labor intensive soup to make - lots of steps and lots of chopping, etc., but we feel very much worth it. The last time we made it, we had to place an order for the soup bones and short ribs - our supermarket doesn't stock them any longer. We haven't made any for 3 or 4 years and I think it is time to get those ingredients ordered again!
Great heart-warming recipe. Followed exactly, didn't know if I should drain the tomatoes, so I left undrained. Great first soup recipe for the fall, thanks!