This wholesome sweet-and-sour soup combines beef, caraway seeds, sweet paprika and cabbage–ingredients that star in a number of German dishes. It is particularly nice served with crusty rye bread. For an even heartier soup, add diced cooked potatoes along with the cabbage.
Sweet & Sour Beef-Cabbage Soup
This wholesome sweet-and-sour soup combines beef, caraway seeds, sweet paprika and cabbage–ingredients that star in a number of German dishes. It is particularly nice served with crusty rye bread. For an even heartier soup, add diced cooked potatoes along with the cabbage.
Ingredients
- 1 tablespoon canola oil
- 1 pound lean 90% or leaner ground beef
- 1 ½ teaspoons caraway seeds
- 1 teaspoon dried thyme
- 2 1/2 cups frozen bell pepper and onion mix thawed, chopped
- 1 medium Golden Delicious or other sweet-tart cooking apple unpeeled, diced
- 6 cups reduced-sodium beef broth
- 1 15- ounce can crushed or diced tomatoes
- 1 ½ tablespoons honey
- 1 tablespoon paprika preferably Hungarian sweet
- 3 cups coarsely chopped Savoy or green cabbage
- 1-2 tablespoons cider vinegar
- ¼ teaspoon salt
- Freshly ground pepper to taste
Instructions
- Heat oil in a Dutch oven over medium heat. Add beef, caraway seeds and thyme and cook, stirring and breaking up the beef with a spoon, until it is mostly browned, about 4 minutes. Stir in pepper-onion mix and apple; cook, stirring, for 2 to 3 minutes more.
- Stir in broth, tomatoes, honey and paprika and adjust the heat so the mixture boils gently. Cook for 8 to 10 minutes to blend the flavors. Stir in cabbage and cook just until barely tender, 3 to 4 minutes more. Season with vinegar to taste, salt and pepper.
