Crock Pot Russian Cabbage Soup

From: *Parsley*

On Feb 2, 2007

Deeeeee-licious! I threw everything in the crockpot at the same time and cooked on low for 6 hours. It was wonderful! The cabbage still had a slight crunch, and everything else was very tender and flavorful. I used the optional carrots. This soup is going to be one of my new crockpot favorites! Thanx for sharing your recipe.

From: Dave Dallas

On Nov 15, 2005

This is a wonderful recipe that I altered slightly to give it more of a stew consistency. I reduced the beef broth to 2 cups and the lemon juice and sugar to ¼ cups. I opted out as far as the celery and carrots were concerned. Just before serving, I experimented with adding some potato flakes to thicken the liquid. Either way it’s a great meal!

From: lisamos

On Jan 31, 2008

My parents commented to me that they were craving this soup, so I found this recipe and made it for them. They absolutely loved it! The flavors were wonderful and they said it tasted like they remembered it tasting! Thank you so much for sharing this wonderful recipe. I will definetly be making it again.

From: Chef #576048

On Sep 25, 2007

A delicious, hearty soup, with a perfect balance of sweet and sour. It was very easy to make. I do not own a crock pot, so I cooked it on the stove top over low heat. I did the first step (meat, onions, broth and tomatoes) for 1 1/2 hours. Then I added the rest of the ingredients, and cooked that for another 1 1/2 hours. The result was perfect. Didn't even have to add salt or pepper. I did substitute green cabbage for red cabbage, as I don't like red cabbage. I also added fresh thyme and rosemary, two bay leaves and caraway seeds, as I love a very robust flavor. Also threw in two yukon gold potatoes, cut in chunks, same time as the carrots, as I wanted it to be a meal in itself. This soup was fantastic with a thick slice of Jewish rye bread, slathered with creamy butter. Yummmm!