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A Cooking Adventure with Thom

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Russian Cabbage Soup

by Clarefare on

Serves: 8






2 tablespoons olive oil
1 sweet onion, coarsely chopped
3 carrots, coarsely chopped
3 stalks of celery, coarsely chopped
1 head of cabbage, cored and coarsely chopped
1 1/2 pounds of ground sirloin
1 28-ounce can of San Marzano tomatoes
1 14-ounce can of tomato sauce
4 cups beef stock
Any leftover pot roast and gravy, chopped (optional)
1/4 cup white vinegar
1/4 cup sugar
salt and pepper to taste

Cooking Method

Put the olive oil in a large pot, and over medium heat, sauté the onion, carrots and celery until they are soft but not browned, about 8 minutes.

In the meantime, in a skillet, brown the ground beef. Remove the beef from the pan with a slotted spoon, and allow it to drain on paper towels.

Add the cabbage and beef to the soup pot and stir well to combine.

Add the tomatoes, tomato sauce, stock and any leftover pot roast you are lucky enough to have.

Bring the soup to a boil, reduce the heat and partially cover with a lid. Allow it to simmer for 40 minutes or until the cabbage is extremely soft.

Add the vinegar, sugar, salt and pepper and allow to cook for about 10 minutes more.

You may serve it immediately, or refrigerate it and reheat it later.

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