This wholesome sweet-and-sour soup combines beef, caraway seeds, sweet paprika and cabbage — ingredients that star in a number of German dishes. It is particularly nice served with crusty rye bread. For an even heartier soup, add diced cooked potatoes along with the cabbage.
- 1 tablespoon canola oil
- 1 pound lean (90 percent or leaner) ground beef
- 1 1/2 teaspoons caraway seeds
- 1 teaspoon dried thyme
- 2 1/2 cups frounceen bell pepper and onion mix, thawed, chopped
- 1 medium Golden Delicious or other sweet-tart cooking apple, unpeeled, diced
- 6 cups reduced-sodium beef broth
- 1 15-ounce can crushed or diced tomatoes
- 1 1/2 tablespoons honey
- 1 tablespoon paprika, preferably Hungarian sweet
- 3 cups coarsely chopped savoy or green cabbage
- 1-2 tablespoons cider vinegar
- 1/4 teaspoon salt
- Freshly ground pepper, to taste
Heat the oil in a Dutch oven over medium heat. Add the beef, caraway seeds and thyme and cook, stirring and breaking up the beef with a spoon, until it is mostly browned, about 4 minutes. Stir in the pepper-onion mix and apple; cook, stirring, for 2 to 3 minutes more.
Stir in the broth, tomatoes, honey and paprika and adjust the heat so the mixture boils gently. Cook for 8 to 10 minutes to blend the flavors. Stir in the cabbage and cook just until barely tender, 3 to 4 minutes more. Season with vinegar to taste, salt and pepper.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
250 calories; 10g total fat; 3g total saturated fat; 54mg cholesterol; 705mg sodium; 20g carbohydrates; 4g fiber; 20g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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