Sweet Russian Cabbage Soup

Absolutely Fabulous! I have a bumper cabbage crop this year and was exploring my options when I ran across this offering. Here are my revisions: I cut the sugar in half as recommended by others, two cans of diced tomatoes as 1 other reviewer recommended, about a pint less water, a pinch more salt and pepper and one additional beef bouillon cube. I also added a few extra veggies, cleaning out the fridge of all the little extra bits and pieces. This is definitely a keeper!

Excellent recipe. Followed other reviewer's suggestions and added 1/4 cup white vinegar for extra tang, used brown sugar instead of white, added 1 extra bouillon cube, and instead of adding another can of diced tomatoes as some suggested, added a few fresh diced tomatoes from the garden as well as the called for canned tomato sauce and canned diced tomatoes. I had to cook the cabbage longer than 25 minutes before it was tender - more like 35 min. Otherwise, I would not change this recipe.

This was just delicious. I used ground pork sausage instead of ground beef and that added a lot of flavor. We liked the sweetness, but I think I would cut the sugar back just a little bit. A delicious and hearty stew that tastes good and freezes well.

When a bunch of kids like it - you know it's good! Took some of the other suggestions and added 2 cans of diced tomatoes (instead of 1 can) and changed to white sugar to brown with equal ratios - 1/4 cup vinegar and 1/4 cup brown sugar. Also, chopped the cabbage and added 1/2 cup instant rice last 25 minutes. And, used a combo of ground beef and sausage (meat loaf mix). Add a loaf of crusty warm bread and YUMMY!

I took the suggestions of other reviewers and decreased sugar (used unrefined brown sugar)to 1/4 cup; increased the vinegar to 1/4 cup; added some cayenne pepper for heat; browned the ground beef and drained fat before adding the other ingredients. The soup was very satisfying. Hey, it's cheap, easy, goes a long way, and tastes good. What more could you ask for? Update 7/08: Made this using 1/4 cup white sugar and 1/4 cup white wine vinegar (that's what I had), and the soup was way too sweet with a weird flavor. I highly recommend sticking with white vinegar and sparingly using an unrefined sugar.

This is a great soup. Easy, yummy and freezes well. I use Lipton onion soup instead of beef bouillon and onion to speed up the prep time without loosing any flavor. Thanks for a wonderful recipe.

Absolutely wonderful! Nobody could get enough of it. I used Splenda instead of sugar but don't make any other changes. It is great as it is.

After placing the meat in the skillet to brown (1st step), I began to question if browning was indeed part of the directions. Upon rereading; It isn't. I see from the reviews, some people chose to brown anyway. A little too late in preparation for me to change, I just carried on. At first taste I found my error to have no negative effect because the resulting soup was delicious. I tend to prefer savory/salty rather than sweet so I took advice from a few reviewers and upped the vinegar and trimmed the sugar. It was interesting to taste the the effect the added vinegar made. I now understand what many reviewers mean by the tang. A whole head of cabbage was a little much. I will cut this amount if I have another go. I added a small amount of fresh spinach in the last 10 minutes. Might as well get some extra nutrients the easy way. This soup is a great example of how a few personalized changes do not deter a simple, solid recipe. Thanks for posting.

Perfect! This is the recipe I have been searching for and salivating over since I had the sweet and sour cabbage soup from Ella's Deli in Madison Wisconsin 13 years ago! Had my inlaws over for dinner tonight and my FIL had 5 big bowls of this stuff! Said it reminded him of his mom's soup from Siberia!!! Darn, now there will be less for lunch tomorrow!

FANTASTIC! I cut the sugar in half, and added more vinegar than was called for to suit our tastes. It tasted like stuffed cabbage without all the work. Thanks for a GREAT recipe!

This was AMAZING!!! We had it earlier today and I'm already craving it again.

This is a very mellow soup my whole family enjoyed. I also browned the ground beef and drained it before adding it. I added one cup of uncooked white rice to the last half hour of simmering.It was even better the next day, Thank-you for the good recipe.

I made this recipe tonight, just to test it out. I've never had ground beef in any of my soups before. I definately did not enjoy the taste of the ground beef. If I changed it with a different type of meat, I would of enjoyed it more, I think. :)

Okay, deducted a star because this is way more than 4 servings. Do the math…. 1 ½ lbs. of meat, a whole head of cabbage 2 quarts of water etc…!!!! I only had ½ a head of cabbage and 3 carrots and about a pint of grape tomatoes (I quartered) instead of canned. Used browned, lean, stew meat instead of hamburg. I used apple cider vinegar (about 1/8 cup like other reviewers suggested). It seemed like a lot of sugar but it wasn’t too sweet. Chopped up the cabbage to distribute it more evenly and shredding the carrots was different from the usual carrot slices or cubes in veggie soups, but nice. Be prepared for a unique international (Russian I guess) flavor. Not standard American comfort soup. Pretty tasty if it is to be just everyday nourishment food for the health or weight conscious folks. Probably would be shunned if compared and pitted against creamier, cheesier, yummier soups or foods…so definitely serve this as a stand-alone dish with only bread or something. It’s very peppery, go easy if you aren’t a fan. All the flavors, including the pepper, mingle well with nothing too overpowering, and in my opinion, that’s what a good soup is all about. Nice alternative to coleslaw when you have leftover cabbage and carrots around. Looking forward to the second day leftovers though and I will probably make this again. Oh..hate me if you will..I always add about a tsp. of Accent (MSG) to soups to give it a little kick.

This is pretty good stuff! Make sure you have big pot or make the serving sizes smaller. Our largest pot didn't quite cut it. It was overflowing by the end.

This is an excellent soup! I use absolutely no sugar, it's not needed (did it once and ruined the soup). I also cook the beef first and strain the grease out. I've probably made this 10 times, and don't plan on stopping any time soon.

This soup is one that is easy to put together. I made it as submitted. I used shredded bagged carrots and a savoy cabbage. One could start off with less sugar and add to get to their desired taste. If you keep it in the fridge till the next day you can take off the fat. Thank you for the recipe. A savory bread might be a nice addition to the sweet soup.

Yum! I did the 1/4 cup white vinegar, doubled the diced tomatoes and did the brown sugar switch someone suggested and I love it. Definitely will make again!

I'll admit, I didn't want to like this soup. I only made it to use up a head of cabbage. It is the perfect soup to use up those last veggies or raid the pantry. In this case, I was also trying to use up some meat in the freezer as well. And, wow, was this delicious. The only variations I made was halving the sugar, threw in a couple of sweet sausages because I didn't have enough beef, and at the last minute I threw in a Pho spice packet. If you like Pho, you must try this. It gives it so much depth to the flavor and compliments the sweetness of the soup. Not only is this soup a keeper, but it is a great base to experiment with different spice/veggie/meat variations. 5 stars! (ps. the recipe says it makes 4 servings - it makes waaaay more than that! At LEAST doubled.)

I used 1# hot italian sausage and 1# sweet turkey sausage. As others suggested, I decreased the sugar to 1/4 cup brown sugar, increased the vinegar to 1/4 cup, chopped the cabbage to a more manageable size and sliced the carrots. I browned the sausage and onions and used a 28 oz. can of diced tomatoes. I added the remaining ingredients including the garlic & cabbage, brought to a boil and simmered 45 minutes. This was unbelievable! Probably the best soup I have ever made and everyone LOVES it! Unfortunately, that meant no leftovers so I have to make it again!

This is a classic Russian soup. Family prepared it with beef ribs and potatoes, made in the soup- no ground beef. The meat and potatoes ladeled into the soup bowl, topped with soup and eaten after the soup was enjoyed. Rye bread doesn't hurt either.

This is a great recipe and reminds me of a delicious soup that I've found at an out of town Jewish deli. I followed the recipe exactly, except for adding a little additional sugar and vinegar. You can also use sugar and sour salt to replicate the tangy taste.

Wonderful, interesting flavor! This easy-to-make, full-bodied soup became an instant favorite. Followed recommended changes from other reviewers: 2 cans of diced tomatoes instead of one; 5 tsps. beef Better than Bouillon instead of 4 cubes regular bouillon; 1/4 cup white vinegar instead of 2 tbls.; reduce 1/2 cup white sugar to 1/4 cup; and add 1/4 cup brown sugar. Also chopped cabbage into 1 inch pieces instead of wedges. I used an 8-qt pot as this definitely makes more than 4 servings which is great since everybody clamored for seconds. This soup recipe is a 5 star keeper! Thanks Ron and all of you reviewers before me who shared their ideas.

Excellent soup. As I don't eat sugar, and because I didn't have everything to hand, I modified the recipe to use 1 lb ground beef, two cans of diced tomatoes (one was fire roasted with green chile peppers), one tbsp of Better Than Bouillon beef flavor, and half a bag of a coleslaw kit (just the veggies). After browning the beef and sauteing the onions, I cooked it in my pressure cooker (high) for 10-12 minutes. Came out fabulously.

I have made this with meat and without, and both versions work wonderfully! I make this all in one step and add all of the ingredients at one time. I took others' suggestions and doubled the vinegar while halving the sugar, and I also added dill and cut up potatoes. Delicious!

This was a good soup. I used half the amount of sugar and doubled the tomato sauce. It had a great flavor, thanks

Made this way based on reviews: 1lb lean gr beef, 5 cubes beef buillon, 1/4 cup white vinegar, 1/2 cup brown sugar (instead of white) and I used 1 qt plus 1 pt water, and only 1/2 tsp salt. Everything else was as written. That said, this was a fantastic soup!

I'm still in the process of cooking this one and I can already tell that it's going to taste really good!!!! I also followed what other reviewers suggested and that's to decrease the amount of sugar. I think I only used a couple of teaspoons of brown sugar. I also upped the amount of vinegar and added a little cayenne because I love spicy food. I may add some more spices to this but I'm not sure yet. I used chopped up pork sausages for this instead of ground beef. I wanted a change. This soup looks quite tasty and smells terrific! It's finished and we just tried it and it's just awesome!!!!!! This is the best soup I've ever made. Thank you for this great recipe!!

Really, really good meal. I doubled the diced tomatoes, used only 1/8 cup brown sugar, 1/4 cup balsamic vinegar, 1 cup brown rice, an extra bouillon cube, and only 1/2 tsp salt. I also used 1 lb ground beef and 1/2 lb pork sausage which I browned and drained first. I am going to have to try this with venison, as other reviewers have.

Loved this soup. Even better the next day. Changes made: cut the water in half; 1/4 cup sugar instead of 1/2 (and it was still sweet); and 2 cans of tomatoes instead of one.

I LOVE THIS RECIPE!!!! The changes I make to it are I brown the hamburg meat before adding, Add 1-2 more cloves of garlic, you can't taste the garlic trust me. I also use apple cider vinegar, which I think gives it a better taste. I use a little more vinegar than called for, I just keep adding tablespoons until I like the taste, usually about 4 tblsp. I use chicken bouillon instead of beef. Also with the cabbage I just chop it up into small pieces, this makes a big difference. Especially if you have young children like me, it is way easier to eat this way. My family just goes crazy over this recipe.Pair it will some crusty bread and you will just be in heaven!

Great soup. I cooked the meat first and used ground Italian sausage. I also used 1/4 cup cider vinegar and 1/4 cup sugar. Otherwise I kept to the recipe. I make this all winter long and my family loves it. Thanks!

I made this for my family. It was well received. I changed the meat. I added kielbalsa instead of ground beef. It was excellent

This is quite possibly one of the best soups ever! So easy and tasty too! I used ground pork sausage. One bowl is just not enough. Excellant

Wow, what a great tasting soup! Really hearty and satisfying. As recommended by others, I reduced the sugar and increased the vinegar – used apple cider vinegar. Also added couple of bay leaves, Italian seasoning, and two small zucchinis that needed to be used. Will definitely make it again.

This was a very good soup and I will make it again. I gave it four stars because my wife thought it was too sweet. Although I suppose being quite sweet is why it's called sweet cabbage soup. Also, I will cut the cabbage into smaller pieces next time. Simply cutting the cabbage into wedges resulted in rather large and not very manageable pieces in the soup.

Turned out terrible for me. Way to sweet, even though I cut the sugar in half, I guess I should of used even less. But I didn't want to take away the "Sweet" out of the title. I also would of browned the meat first and drained the fat, and also would of cut the cabbage into smaller peices.

Yummy. I love cabbage and this was a great recipe. I used only about half the sugar and it was plenty sweet.

This is a very good recipe, it reminded me of a soup my grandfather used to make, only without the sugar. The great part about it is, you can adjust the sweetness without destroying the taste. Also, I browned my hamburger first and drained most of the grease from it before adding it to the rest of the soup.

This was delicious! I have made it twice now and my husband loves it. I used two cans of diced tomatoes and no tomato sauce because I didn't have any. The first time I had some leftover spaghetti sauce and I used that instead of tomato sauce. Wow,did it taste good! I also used Jimmy Dean all natural sausage instead of ground beef and I left out the sugar. The sausage added some sweet spiciness that was perfect.

My husband couldn't stop raving about this soup, and he doesn't normally like vegetable soups! I will make it often, I'm sure!

My son and I really loved this soup. It is definitely one I will make again.

We really enjoyed this recipe. Everyone looked at me weird when I put it on the table, but my teens, my husband and even my 7 year old ate 2nds! Instead of 1/2 cup white sugar, I added 1/4 cup of brown sugar; I also chunked up the carrots instead of grating them, and I had leftover pork roast along with 1/2 cup dry white rice that I used. They all declared it a keeper!

I did not like this soup at all. I may have liked it minus the sugar & vinegar...

I've currently got a pot of this simmering on my stove. I LOVE this recipe! Easy to follow, smells delish, and is a wonderful hearty soup for a dreary day. I have modified it slightly: I brown the beef in a TBS or so of olive oil before I add the other ingredients, and I add some caraway seeds and a good shake of celery seeds to it. DElish!

I used ground pork, and used a little more sugar than it says, I left out the pepper sauce. Tastes great.

After changes, I loved this soup! Added 3 Tbls sugar, and 3 Tbls vinegar, added 3 small potatoes and 1/2 cup rice, used 1 pound hot italian sausage instead of ground beef, and added no salt and only 3 buillion cubes.

Great soup recipe! I did use brown sugar instead of the white sugar & used 1/2 cup of vinegar. Also used venison meat - TERRIFIC taste!

Excellent soup with lots of taste. made rice with mine when serving...yum yum..

Very good soup! We like it more tomatoey so added an extra can of tomatoes. Next time I will cut back the sugar maybe to 1/4 cup and add more vinegar - it was quite sweet. But still a keeper.

This soup is phenomenal! It is now a family favorite. I used ground venison in the recipe instead of ground beef or pork. I wouldn't recommend the amount of sugar the recipe calls for. Instead, only use 2 about tablespoons of sugar.

This was a great recipe!! My boyfriend loved this! I did however make a few changes.. I added 3 Potatoes chopped, 1 cup of rice, 1 extra can of Tomato sauce, and 1 can of Tomato paste. It turn out wonderful!!

Surefire way to get the kids to eat the veggies!!!

I modified this recipe based on reviews and personal taste. Instead of ground beef I used turkey/chicken Italian sausage and sirloin tip cut into small cubes. This was not only lower in fat, but also added extra flavor. I cut back on the sugar (brown instead of white) and used cider vinegar. Didn't have tomato sauce on hand, so I used stewed tomatoes only. Used restaurant beef soup base instead of bouillon and chopped the cabbage as others suggested. The end result was excellent.

I love cabbage and loved this soup. I did change the recipe a bit. I didn't add any meat and the only can of diced tomatoes I had was with green chiles. This made the soup a little spicy. It was sooooo good. So far, everyone who has tried it likes it.

I used slightly more than 1/4 cup sugar, otherwise left everything else the same. Delicious! My husband is not a huge soup fan, but he raved over the flavor of this one.

I forgot to rate it when I made it but I remember it being awesome. Have made many more times and is a huge hit . I do alter it by doing half ground beef and half ground pork. I use canned tomatoes with italian seasonings.n

Absolutely love this soup! Like other reviewers suggested I used 1/4 cup vinegar, brown sugar instead of white, an extra can of diced tomatoes and 1 extra bouillon cube. I didnt have tomato sauce so I used a can of tomato soup instead and the soup tastes amazing. The only thing I find is that a whole head of cabbage is too much so I would only use about 1/2 a head next time unless I can find a really small head of cabbage

I love this! The only thing I changed was instead of the white sugar, I used 1/4 of brown sugar (loosely measured) and one extra clove of garlic. I also browned the meat and rinsed it before I added it into the soup. I am tasting it now before dinner and I think I might eat too much! Thanks for the great recipe!

Wow. This is a great soup. My husband, who is usually a more harsh critic, said he'd like to make it again and rated it 4 stars (rare for him to offer more than a 3). I think I'd try the suggestion of another rater next time and half the sugar and increase the vinegar although it is very good this way too. Also, I used fresh tomatoes from the garden rather than the canned and doubled the garlic.

I have been eating this soup for 6 months at least. The only thing I have changed in all that time is less sugar since the reason I picked up this recipe was to find a good fat burner. Not only is it delicious but also good for you.

Excellent. I had some white beans already soaked, left over from another recipe that I didn't use so I added them to this and they fit in well. Thank you for the great recipe!

Not sure how to rate cause i made a lot of changes..i added half a green pepper, chopped. I used double tomato sauce, and about 3 cups of water, instead of 4. I was afraid of it ending up too sweet or tart, so i added only 2 teasp cider vinegar and 3 tablespoons brown sugar. With these changes, it turned out pretty great!

This is good, I used stew meat because hamburger did not appeal to me in a soup. I also cooked it longer before adding the extra water and cabbage to make sure the meat was tender, 1 hour and a half, also only used 2 tblsps. sugar, and vinegar equal amounts of those usually work the best. Yummy that way, but next time I might add celery and some rice and up the sugar and vinegar by one tblspn. thanks godd one.

Since hubby and I don't do sugar, I just left that ingredient out. Instead of beef bouillon cubes and water, I used vegetable broth (2quarts). Also, instead of ground beef, I used vegetable crumbles (you can find them in the frozen food aisles).

I love cabbage soup and I've been searching for a recipe for some time. Although I did make a couple of changes, this recipe hits the spot. Since ground beef did not sound very appealing, I substituted beef short ribs instead. (shred the beef and add to soup before serving). I also followed the advice of couple of reviewers and reduced the amount of sugar and increased the amount of vinegar. I used equal parts of sugar to vinegar. (3 Tbsp. of each) I think this gave the soup the perfect ratio of sweet/tartness. Thanks for the delicious recipe.

I needed a soup to take to a church function and wanted to use cabbage because it is on sale. I found this and made it exactly as listed. I had 4 ladies ask me for the recipe and my soup was the first to go. Everyone was commenting on how good it was. I left the listed amount of sugar and we all liked the sweetness of the soup. This recipe is definately a keeper!

I made exactly as the recipe stated but my husband, kids and I just did NOT like it. Too sweet and too sour. I wish I would have left out the sugar and vinegar and added some other seasonings and it would have been great. Sorry poster, just want to be honest. Seems that a LOT of other people liked it though :/

I LOVE this!! I use brown sugar instead of the white, use both beef and sausage as well. Amazing

Not only is this soup delicious, but it's even more healthy than it seems! This recipe actually makes SIX two-cup servings that by my calculations clock in at 253 calories each--the only changes I made being the reduction in sugar by half and using 97% ground beef (didn't even drain it)!

I love this soup, but because I'm making soup at a community soup kitchen and some of my people are diabetic I had to make a change. I swapped the 1/2 cup of sugar for a couple cans of beets, it was also quite tasty! In fact my hubby likes it better.

Made no changes and loved it! Thanks!

OMG I have been looking for this recipe for 30 yrs! A high school friend made it one day and it reminded me of my mother's stuffed cabbage except in soup form. (and who swaps recipes in High School lol) The only thing different is she made very tiny meatballs instead of just adding the ground beef. I took the ground beef, added an egg and some dry bread crumbs mixed together and rolled them into tiny balls little smaller than a walnut and just dropped into the simmering soup. I follow the others suggestions and cut the sugar in half. I think next time I will also chop or shred the cabbage smaller, just a personal taste. Thank you Ron for finally ending my search. I will be making this soup again and again.

Wow, this is good! I used sausage instead of beef. I also cut the sugar back to 1/4 cup, only used 2 bouillon cubes, and a can of beef broth in place of 2 cups of the water.(so I used a total of 6 cups of water and 1 can of broth) I know it is a soup and not a thicker chowder, but next time I won't add as much water for personal taste. I also added a drained can of corn at the end. It smelled SO good too. Thanks for the recipe!

Everyone loved this, it was a great meal for a windy rainy night. I did halve the sugar and increase the vinegar, used extra lean beef, Better Than Bouillon in place of cubes (better flavor imo) and a very small cabbage which was sliced instead of wedged. I really loved the quick prep for this recipe.

If you like soups with lots of vegetables and meat (and a little less broth) this is recipe is for you. I didn’t have a small can of tomato sauce so I used 8-10 ounces of tomato juice. I only used 2T of sugar because we like a more savory soup & the ½ c recipe recommendation sounded high. I also upped the white vinegar to 3T & omitted the salt completely. I thinly sliced the cabbage & added it directly to the pot. In other words, I only used one pot. I simmered everything for approx. 90 minutes. Like others have written, this soup is even better the 2nd day.

I did as many and cut the sugar in half. I also added some cayenne and red pepper flakes(it's a compulsion), and a bit of extra vinegar. And I used all beef broth for liquid. Yummy and filling and a nice addition to our soup repertoire.

I cooked this as the recipe stated. Different from the normal american style soups but very good. Taste wise I would change nothing however the next time I fix this I will probably shred or chop the cabbage. I could definitely see this being a good recipe for someone wanting to eat healthy or diet by browning then draining the beef or by using ground turkey.

This was the soup I've been looking for! I did cut the sugar, add more vinegar and tomatoes, but other than that made as written.

Awesome recipe! The only changes I've made are using ground turkey instead of beef, and as others have said, 1-2 Tbsp more vinegar and only half the sugar. YUM!

This is just a fantastic recipe and SO easy. I replaced the hamburger with a shreaded beef roast. This will be a recipe that I will be making alot of throughout the winter months.

4 stars from a Polish chef! This recipe is pretty authentic and close to home. I did not find it too sweet or too greasy, like many other reviewers. (Hello, it's called "Sweet" soup!) However, I only use ground chuck which is not as fatty as supermarket chop meat. I used only 3 bouillon cubes to cut down on salt, and it was just right. The next time I make this I will use chunks of meat instead of ground, as another reviewer suggested. My only advice is BIG pot!!! Thanks for sharing.

Don't often review but I love this recipe. Made some modifications, such as halving the sugar, extra boullion cube, doubled tone diced tomato, used red cabbage (rather than green), used ox tail and stew meat (rather than ground beef), added potatoes (great for making the soup a tad more starchy). I actually use more water than most users suggest and over time just keep adding water, a dash of vinegar, some diced tomatoes, and just keep reusing the soup base until I don't have much meat left. I also typically have a cup of rice on the side to go with it and it's a great meal. Really easy to make and leftovers are always welcome.

Yum. This is so good! And easy. I kept it pretty close to the original recipe, subbing brown sugar and cutting it down, also. I didn't have cloves, so I used a little garlic powder. Also, I couldn't believe the calorie and fat content quoted for the original.....I sauteed up ground turkey separately from the soup and used that. I think putting the ground beef in the soup raw is a mistake. Absolutely delicious and the cabbage-hating husband even liked it! Go figure...

Delicious! Made it exactly as written except the second time, I added equal parts sugar and vinegar (1/2 Cup each). This will be one of my regular dinners.

Wonderful recipe. I do want to know if anyone has made it with the ground beef browned and drained first so you can cut out that fat.. If anyone did, how was the flavor?

Excellent. Great Taste. Hearty.

Husband's grandmother was from Russia and always made this with pork - never with ground beef. My family and friends like it much better that way.

I could eat this once a week from Fall to Spring. I followed some reccommendations but here is a list of the changes I made. I used ground turkey & browned it with the onion and 4 cloves of garlic. Doubled the tomato sauce, used 4T "Better than boullion" base instead of cubes, 1/8c ea brown & white sugar, 1/8c white vinegar, 3 fresh tomatoes w/1 can tomatoes & chilis & after it began to boil added 1/2 cup uncooked L.G. brown rice. Sliced the cabbage into 16 thin wedges, added 4 more cloves of chopped garlic, 1/8c more of Apple cider vinegar (gave it a better flavor) & cut the water by about 2 cups (because it wouldn't all fit in the pot). The result was amazing and a complete shock to my family. They had guessed that I would be the only one to eat it.....guess again.

My husband loved this soup. I altered slightly. I used one carton of beef stock (unsalted) in place of bullion.I did not have bullion on hand. I also increased vinegar to 1/4 cup and 1/4 cup sugar. Thanks for the recipe.Have made several times now.

I made and served this delicious soup last night, with a couple of changes recommended by others. I doubled the amount of white vinegar and tomatoes, decreased the sugar to 1/4 cup, using brown sugar, and browned the hamburger prior to adding the other ingredients. I did add a little cayenne pepper to give a bit more zing, as well as some spinach. I cut the cabbage into smaller chunks than called for. Next time, I will cut the cabbage into chunks no larger than bite size, as the pieces near the core were tougher. The flavor was wonderful! I will definitely make this soup again.

Delicious. I made some changes after reading the reviews. I cut recipe in half except for, a whole can of tomatoes, and a whole can of tomato sauce. I used 2 bouillon cubes, and white vinegar, and brown sugar,equal parts.

absolutely love this. Cooked it longer all the way around about an hr. and even my 3 year ate some.

This was fantastic, but I thought there was way too much vinegar. Probably will depend on your tastes and the strength of the vinegar. Will definately try it again!

This was awesome! The only thing I did different was use italian sausage/ground sirloin (1/2 and 1/2). Wonderful flavor. My husband is a super picky eater and I thought he would run for the hills..but he requested it 3 times already.

My husband asked me to make him cabbage soup (which I have never made or tasted), so made him this recipe. He thought it was excellent. I followed others' suggestions and cut the sugar to 1/4 cup (might reduce it further next time) and added a little more vinegar, and a bit of siracha for some heat. Next time I will add another can of tomatoes. I will no doubt be making this for him again.

Absolutely fabulous! Even my kids liked this and have requested that I make it again!

Just fantastic. I browned the ground beef and onion before adding other ingredients. Adjusted the sweet sour to 1/4 c vinegar and 1/4 c brown sugar. Next time I'll sub a can of tomato soup for the 8 oz of tomato sauce which will give it a little more oomph. Also threw in 1 can of beef broth for good measure. Added some instant brown rice at the end (not my fav, but holds up really well in the soup)which was a great complement. The flavor was fantastic -- this is the def of comfort food. Immediately a classic.

I will surely be making this again. Delicious and cheap.