BEEF CABBAGE SOUP
I make this good hearty soup with chunks of beef often during fall and winter. The cabbage-sauerkraut is a nice combination and provides an interesting texture.
Provided by Taste of Home
Categories Lunch
Time 3h50m
Yield 12-14 servings (3-1/2 quarts).
Number Of Ingredients 14
Steps:
- In a large kettle, brown met in oil on both sides. Add onion, carrots, celery, tomatoes, salt, pepper, dill seed, parsley and enough water to cover. Cook, covered, about 2 hours. In a large skillet, saute cabbage, sauerkraut and garlic in butter until cabbage is wilted. Add cabbage mixture to meat. Simmer, covered, 1-1/2 hours. Remove meat and cut into bite-size pieces; return to kettle and heat through.
Nutrition Facts :
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