I found this recipe all over the web, so it seems to be the standard. It's good in a basic way but the flavor needed a little enhancing. I tasted it towards the end and decided to add beef stock, more vinegar, more sugar, a little bit of tomato juice (V-8 actually) and a splash of beer I was drinking. That turned it in to a four-star recipe.
I have been to russia and they served something similar to this when I was at a small village's hospital- in the poorer regions of russia they do not put tomatoes or the meat in it.
Tasty soup. I made this in the crockpot for the Soups On! challenge for the Culinary Quest 2014. I cooked this for 3 hours on low and then added the cabbage for about another hour. It came out quite well, but I forgot to reduce the amount of the water for the crockpot. I really enjoyed a dollop on top of this - it reminded me of the flavor of a cabbage roll. Thanks, Dib's, for sharing.
Very tasty but no WOW for us. I made this in the crockpot for Soup's On! Challenge in Culinary Quest 2014. I added the onion in the beginning, cooked on low for 5 hours then on high for 2. I considered it done when the onions were soft. I added the cabbage with 30 minutes before finishing. I recommend chopping the cabbage for easier eating. The shredded cabbage didn't fit in my soup spoon very well. I added a good deal of salt & pepper. Remember when using the crockpot, the liquid level doesn't go down, lol. That's ok, I like my soup brothy! The beef came out very tender. A very good recipe.<br/>xo Bethie made for Cruisin' Culinary Queens!