Beef vegetable soup with cabbage is a little sweet, a little sour and loaded with tender beef. This hearty Cabbage and Beef Soup will be the comfort food you need!
Many years ago, my friend from college introduced me to cabbage borscht (AKA Cabbage Beef Soup) 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. But there were no beets in this soup.
Her grandmother made the best cabbage borscht and the deli we would frequent for lunch was a close second. I obliged and have been a fan ever since.
Cabbage borscht is not 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 call it Cabbage and Beef Soup so no one would think it's a cold beet soup.
Ingredients Needed For Cabbage and Beef Soup
- Beef Roast – Select a bottom round, chuck, brisket, etc.
- Olive Oil – Or your favorite light, neutral oil.
- Onion – A sweet onion will add a nice flavor.
- Carrots – Chop into even sized pieces.
- Cabbage – Core and chop a head of green cabbage.
- Beef Broth – Use canned or homemade.
- Water
- Tomatoes – Used canned diced tomatoes. Select fireroasted tomatoes for a smoky flavor.
- Lemons – Lemon juice brings the flavors together and adds a brightness to the dish.
- Brown Sugar – Sugar will help to cut the acidity and give it the sweet and sour taste. Use more or less than the recipe calls for depending how sweet you like it.
- Tomato Paste – Helps to thicken the sauce just a bit and adds a deep tomato flavor.
- Salt and Pepper – to taste
Cuts of Beef That Can Be Used
The beef I used for this soup was a Certified Angus Beef ® bottom round roast. I went for a leaner cut. A chuck roast is a fattier cut but would make the soup much richer. Brisket, boneless short ribs, or any cut of beef that can be cooked long and slow would work. Whichever cut you pick would be delicious, and I hope you will try it.
How To Make Beef Vegetable Soup with Cabbage
- 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.
- 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.
- Add salt and pepper to taste. Extra water can be added while cooking if soup gets too thick.
Storing Leftovers
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 cabbage and beef soup.
It's a really good soup recipe to freeze. Just store in air tight containers, then defrost and heat up in the microwave or in a pot on the stove.
The leftovers are delicious!
Serve This Soup With:
- Cheese Beer Bread
- Jalapeno Cheddar Corn Bread via Swirls of Flavor
- Old Fashioned Buttermilk Biscuits via Restless Chipotle
Try My Other Soup Recipes!
- Best Chicken Noodle Soup
- Wonton Soup Made in 10 Minutes
- Easy Egg Drop Soup with Orzo
- Quick Vegetable Barley Soup (Vegan)
- Spicy Lentil Soup with Chicken Sausage
If you like this cabbage and beef soup, please leave a 5-star rating.
RECIPE
Cabbage and Beef Soup
Ingredients
- 1 ½ pound beef roast, bottom round, 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
- ¼ to ½ cup sugar Depending how sweet you like this soup.
- 2 Tablespoons tomato paste
- salt and pepper to taste
Instructions
- 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.
- 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.
- Add salt and pepper to taste. Extra water can be added while cooking if soup gets too thick.
Notes
Nutrition
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Adel
This looks devine. Thank you for sharing the recipe.
karen
I made a modified version of this soup added spaghetti squash. It was delicious.
Laura
I'm not a big fan of cooked cabbage. Is there anything I can substitute it with?
lisa
You could probably leave out the cabbage and substitute another vegetable like collard greens or shredded brussels sprouts. But it would no longer be called cabbage soup 🙂 🙂
Anne Lawton
this looks delicoius, I haven't had cabbage soup in a long time. I pinned this to make soon!
colleen kennedy
I have to make this for my dad, its everything he likes in one soup!
Terri
Cabbage and beef sounds divine! I'm Ukrainian so I pretty much love anything with cabbage!
Carlos at Spoonabilities
I LOVE cabbage soup. My father used to make an amazing cabbage soup but yours have an extra beef element that is more hearty & filling.
Eileen Kelly
Comfort soup at its best. I love using the bottom round, such a great pairing with the cabbage,yummy!
Diane Lieberman
Love this! Made it about month ago, and making it again tomorrow. Thinking about adding some diced sweet potato. Has anyone done this? How do you think it will turn out?
lisa
Diane, that is a great idea! I might try it like that next time. It would make the soup even heartier than it already is!
Kat
The addition of sweet potatoes sounds good but I think they would break down to much, but just my opinion.
lisa
They could be put in at the last 20 to 30 minutes of cooking so that they keep their shape too.
Dustin Carter
Made it loved it! I did use about 30% more ingredients because the Chuck roast I had was larger. I cooked for 5-hours on stovetop overall. Solid recipe, thank you!
lisa
Dustin,
Now that sounds like a nice big pot of soup!
Enjoy an dthanks for reading.
Lisa
Linda Thompson
Who would post a soup recipe that calls for a half-cup of sugar! Absolutely INSANE!
lisa
Linda,
Feel free to leave the sugar out but this is a sweet and sour type of soup. I like it with 1/2 a cup of brown sugar but you can certainly use less depending on your taste or dietary requirements.
Best,
Lisa