Handwritten recipe for Cabbage Soup
by: salvagedrecipes

Hearty Cabbage Soup with Beef and Vegetables

Cabbage Soup
This hearty cabbage soup recipe delivers a flavorful and nourishing meal, made with rich beef bones, savory herbs, and a medley of vegetables. Simmered for hours to develop deep flavor, the soup is both economical and satisfying, perfect for feeding a crowd or freezing for future meals. The use of lemon juice, paprika, and parsley gives it a bright yet cozy finish. A handwritten gem likely used for generations of comforting family dinners, this recipe offers flexibility for modern adjustments while staying true to its wholesome roots.
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Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Course Soup
Cuisine American
Servings 12
Calories 285 kcal

Ingredients
  

For the broth base:

  • 1 4 lb chuck roast
  • 4 lbs soup bones
  • 6 quarts water
  • 2 carrots (cut up)
  • ½ onion (large, chopped)
  • 2 stalks celery (cut up)
  • 2 tsp dried thyme
  • ¾ tsp ground black pepper
  • 4 cloves garlic (minced)
  • 2 or 3 bay leaves

After straining broth:

  • 32 oz sauerkraut (rinsed & drained)
  • 4 cups celery (chopped)
  • 6 carrots (diced)
  • 2 onions (large, chopped)
  • 32 oz tomatoes (2 cans, including juice)
  • 8 tsp beef bouillon (or 8 cubes)
  • ½ cup parsley (fresh, snipped )
  • ⅓ cup sugar
  • ⅓ cup lemon juice
  • 4 tsp salt
  • 1 tsp paprika
  • ½ tsp hot pepper sauce

Instructions
 

Step 1: Make the Broth

  • Combine chuck roast, soup bones, water, carrots, onion, celery, thyme, pepper, garlic, and bay leaves in a large stock pot.
  • Bring to a boil, then reduce heat and simmer for 2½ to 3 hours until meat is tender.

Step 2: Prepare Meat and Broth

  • Remove meat and set aside.
  • Strain the broth and discard the vegetables and bones.
  • Cut the meat into bite-sized pieces.

Step 3: Add Vegetables and Seasonings

  • Return strained broth and cut-up meat to the pot.
  • Add chopped celery, diced carrots, chopped onions, tomatoes with juice, beef bouillon, parsley, sugar, lemon juice, salt, paprika, and hot pepper sauce.

Step 4: Add Sauerkraut

  • Stir in the rinsed and drained sauerkraut.

Step 5: Final Simmer

  • Simmer the soup slowly for 1 to 1½ hours until vegetables are tender and flavors meld.
  • Serve hot.

Tips

  • Use bone-in chuck roast for richer broth.
  • Replace canned tomatoes with fresh chopped tomatoes for a lighter flavor.
  • Add potatoes or turnips for extra heartiness.
  • Add a splash of vinegar instead of lemon juice if preferred.
  • Stir in hot sauce or crushed red pepper for more heat.
  • Use beef bouillon cubes or powdered bouillon as written for depth of flavor.
  • Substitute some cabbage with sauerkraut (as noted in the card) for tanginess.
  • Freeze in quart containers for make-ahead meals.
  • Add barley or rice during the final simmer for a thicker soup.

Nutrition

Calories: 285kcalCarbohydrates: 18gProtein: 24gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 72mgSodium: 890mgPotassium: 820mgFiber: 4gSugar: 9gVitamin A: 9500IUVitamin C: 52mgCalcium: 110mgIron: 3.1mg
Keyword beef soup, cabbage soup, comfort food, hearty stew, homemade, nostalgic food, vintage recipe, winter soup
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