Sweet & Sour Beef-cabbage Soup
This comforting Sweet & Sour Beef-Cabbage Soup combines tender beef, fresh cabbage, and a balanced sweet-and-sour sauce to create a flavorful dish that warms the heart. Perfect for a cozy dinner, this soup is hearty, nourishing, and utterly satisfying.
Equipment
- 1 Large pot or Dutch oven
- 1 Cutting board
- 1 Wooden spoon
- 1 set Measuring cups and spoons
Ingredients
- 1 lb beef stew meat, cut into bite-sized pieces
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium carrot, sliced
- 2 cups cabbage, chopped
- 4 cups beef broth
- 1 cup diced tomatoes, canned or fresh
- ¼ cup soy sauce
- ¼ cup apple cider vinegar
- ¼ cup brown sugar
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon vegetable oil
- 1 bunch fresh parsley for garnish (optional)
Instructions
- Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the beef stew meat and brown on all sides, about 5-7 minutes. Remove the beef from the pot and set aside.
- In the same pot, add the chopped onion and garlic, stirring for 2-3 minutes until softened and fragrant.
- Add the sliced carrot and chopped cabbage to the pot, cooking for 5 more minutes until they begin to soften.
- Return the browned beef to the pot and mix well. Pour in the beef broth, diced tomatoes, soy sauce, apple cider vinegar, brown sugar, salt, and black pepper. Stir to combine all the ingredients.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 30-35 minutes, or until the beef is tender and the flavors meld together.
- Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley if desired.
Notes
For a spicier kick, consider adding a pinch of red pepper flakes.
Feel free to include other vegetables such as bell peppers or potatoes to enhance the soup.
This soup can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat before serving.