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Sweet-and-Sour Beef Cabbage Soup

Total Time

Prep/Total Time: 30 min.


8-10 servings (2-3/4 quarts)

My sweet and sour cabbage soup is a standout crowd pleaser that is sure to satisfy even the pickiest of guests. —Mae Lavan, Chicago, Illinois


  • 8 cups water
  • 3/4 cup cubed cooked roast beef
  • 1 cup chopped onion
  • 1 cup chopped tomatoes
  • 1/2 cup shredded cabbage
  • 1/2 cup sliced celery
  • 1/3 cup chopped carrot
  • 1 cup sugar
  • 1/2 cup cider vinegar
  • 1/4 cup Burgundy wine or beef broth, optional
  • 2 tablespoons browning sauce
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons tomato sauce
  • 6 beef bouillon cubes
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried thyme
  • Salt and pepper to taste
  • 2 tablespoons all-purpose flour
  • 2 tablespoons canola oil


  1. In a Dutch oven, combine the water, beef, onion, tomatoes, cabbage, celery, carrot, sugar, vinegar and wine or broth if desired. Stir in the browning sauce, Worcestershire, tomato sauce, bouillon and seasonings. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, until vegetables are tender.
  2. Combine flour and oil until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Refrigerate leftovers.

Nutrition Facts

1 cup: 161 calories, 4g fat (0 saturated fat), 10mg cholesterol, 578mg sodium, 27g carbohydrate (23g sugars, 1g fiber), 5g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

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