FBD

Sweet and Sour Cabbage Soup with Meatballs

A rich sweet-and-sour cabbage soup with sauerkraut, raisins, tomato juice, and lemon juice, cooked with beef meatballs — a hearty crowd-pleaser.

AmericanBeefIntermediate90 minBy Northstar

Ingredients

Servings
10
  • 1 large cabbage, shredded
  • 1 0.5 cup carrots, shredded
  • 2 lb sauerkraut with liquid
  • 1 can large can tomato juice
  • 1 can water
  • 1 tsp salt to taste
  • 1 tsp peppercorns
  • 1 tsp dill weed
  • 1 cup raisins
  • 0.3 cup brown sugar, packed
  • 0.3 cup lemon juice
  • 1 lb ground beef (for meatballs)
  • 1 onion, minced fine (for meatballs)
  • 0.3 cup raw rice (for meatballs)
  • 1 egg (for meatballs)

Instructions

  1. 1

    Put shredded cabbage, carrots, sauerkraut (with liquid), raisins, tomato juice, water, and spices in a large pot. Bring to a boil.

  2. 2

    Add brown sugar and lemon juice. Cook until cabbage is soft and flavors are blended. Adjust seasoning — this may involve more sugar and lemon juice until the balance is just right.

  3. 3

    For meatballs: mix ground beef, minced onion, rice, egg, and salt, pepper, and dill to taste. Shape into meatballs.

  4. 4

    Cook meatballs directly in the cabbage soup.

  5. 5

    Serve hot. This soup keeps well in the fridge, reheats beautifully, and freezes well.

Tags

soupcabbageeastern europeansauerkrautmeatballsweet sour