Go Back
–+ servings
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.
Print Recipe Pin Recipe
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
Tried this recipe?Let us know how it was!