Russian Cabbage Soup

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by Deltaray | See Deltaray's recipes | Report Abuse

Source: Oven Top Method

 

A warm, hardy fall/winter soup

 

Servings:         10

Prep time:       15 minutes

Cook time:      1 hour-50 minutes

Total time:       2 hours-5 minutes

 

Ingredients:

1 lb. lean ground beef
1-14.5 oz can diced tomatoes
1-10 ½ oz can Campbell's French Onion Condensed Soup
3-14 oz cans beef broth
2 cups red and green cabbage-coarsely chopped
2 teaspoon olive oil
1 large onion-chopped
3 garlic cloves-finely chopped
1 Tablespoon ground fennel seed
1 teaspoon lemon juice
2 teaspoons sugar
2 teaspoons white vinegar
salt and pepper to taste

 

Directions:

In a large pot heat olive oil over medium heat. Add onions and garlic until onions are transparent and garlic is tender (about 5 minutes). Add ground beef, cook thoroughly (about 15 minutes). Stir in fennel seed. Add tomatoes, french onion condensed soup, and beef broth. Bring to a boil. Reduce to a medium-low heat and simmer for 1 hour. Stir in sugar, vinegar, lemon juice, and cabbage. Bring to a boil. Add salt and pepper to taste. Lower heat to medium-low and cook 30 minutes more or until cabbage is fully cooked. Ladle into bowls, serve hot. Enjoy.