Hearty Cabbage and Beef Soup

by jerseygirl on November 15, 2017 · 1 comment

Many years ago my friend from college introduced me to cabbage borscht at a Jewish deli. I love beets but I am not a fan of  borscht soup. So when my friend told me I must get the cabbage borscht, I was a little hesitant. Her grandmother made the best cabbage borscht and the deli we would frequent for lunch was a close second. So I obliged and have been a fan ever since.

Cabbage borscht is nothing like the cold beet soup many think borscht is. It is a sweet and slightly sour vegetable soup filled with tender pieces of beef brisket, cabbage and tomatoes. It is my all time favorite soup. I decided to make my own version and not call it borscht for fear that anyone that saw the name would think of cold beet soup.

This soup is also not the low calorie diet cabbage soup. Remember that? Back in my younger days, I tried the cabbage soup diet and ate plenty of that soup for seven days. This is much better and of course, many more calories.

The beef I used for this soup was a bottom round roast. I went for a leaner cut. A chuck roast is a fattier cut but would make the soup much more rich. Brisket, boneless short ribs or any cut of beef that can be cooked long and slow would work. I made this on my stove top but I’m sure it could be made in the slow cooker. Either way, it’s delicious and I hope you will try it.

This soup goes great with cheesy beer bread. Make a few mini loves and you have yourself one fine fall or winter meal.

I made a double batch and stored several containers in my freezer. There is nothing like coming home on a chilly day to a bowl of this warm soup!

Hearty Cabbage and Beef Soup
Recipe type: Soup
Cuisine: Comfort food
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
This hearty soup is a perfect dinner on a chilly night.
  • 1½ pound beef roast (chuck, brisket, etc), cut into 4 pieces
  • 1 Tablespoon olive oil
  • 1 large onion, peeled and chopped
  • 3 large carrots, cleaned and chopped
  • 1 large head of cabbage, cored and chopped
  • 32 ounces beef broth
  • 2 cups water, plus more if needed
  • 1 can (15 ounces) diced tomatoes
  • the juice from 2 medium sized lemons
  • ½ cup sugar
  • 2 Tablespoons tomato paste
  • salt and pepper to taste
  1. In a large soup pot, saute the beef roast in the olive oil on medium heat until brown. Add onions and carrots. Saute until veggies are wilted.
  2. Add cabbage, broth, water, tomatoes, lemon juice, sugar and tomato paste. Stir, cover and simmer on low for 2 to 3 hours or until meat is tender and will shred with a fork.
  3. Add salt and pepper to taste. Extra water can be added while cooking if soup gets too thick.


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Adel December 12, 2017 at 9:13 am

This looks devine. Thank you for sharing the recipe.

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