This hearty Cabbage Soup tastes like Cabbage Rolls but it’s easier and so comforting. It’s loaded with ground beef, veggies, and cabbage in a hearty tomato broth.

Cabbage is one of those staple fall and winter vegetables that are inexpensive and so versatile. We use it in some of our favorite recipes like Cabbage Casserole, or Coleslaw, and of course this Cabbage Soup.

A white Dutch oven with cabbage soup with a ladle topped with fresh greens.

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Cabbage Roll Soup Ingredients

This recipe calls for basic ingredients you may already have on hand and it comes together quickly. It’s an easy, one-pot, stovetop cabbage soup recipe.

  • Cabbage -use green cabbage. We like to cube the cabbage but you can shred the cabbage.
  • Broth – Though we used beef broth, you can substitute for vegetable or chicken broth.
  • Tomatoes – canned diced tomatoes and tomato sauce produce a richly flavored base.
  • Ground beef – We prefer lean 80/20 ground beef.
  • Celery, onion, and carrot – aromatics that add amazing flavor.
  • Garlic – for the best taste, use freshly minched garlic
  • Seasoning – We use salt and pepper but you can change it up and use your favorite seasonings.
  • Bay leaves – Whole bay leaves add another layer of flavor
  • Brown sugar – balances out the acidity of tomatoes
  • Herbs – You can use fresh parsley, cilantro, dill, or combine all 3.
All the ingredients for cabbage soup in bowls.

How to Make Cabbage Soup

  1. Saute beef – In a dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Once hot, saute the ground beef, breaking it up as it browns.
  2. Add onion and garlic – Add the chopped onion to the ground beef and saute until tender then add the minced garlic and cook 30 seconds or until fragrant.
  3. Add veggies and simmer – Add the carrots, celery, cabbage, diced tomatoes, tomato sauce, bay leaves, salt, pepper, brown sugar, and broth, and stir. Tip: for extra veggies, try adding green beans to the soup. Bring to a boil then reduce the heat and simmer for 20-30 minutes until vegetables are tender.
  4. Add herbs – Remove the bay leaves, add in the fresh herbs, and season to taste.

Pro Tip: If you prefer a spicy soup, add jalapeno or red pepper flakes to the soup. You can also add it with the sour cream when serving.

Step by step collage of how to make cabbage roll soup.

Common Questions

Can I make cabbage roll soup in a slow cooker?

Yes, brown the ground beef and onions and then add all the ingredients to the soup into the slow cooker and cook on low for 7-8 hours and or high for 4-5 hours. Add herbs and allow the soup to cook for another 5 minutes.

Can I substitute the ground beef?

You can substitute ground beef for ground turkey, ground pork, or Italian sausage.

Can I add rice to my soup?

Add rice when adding the veggies and cook for 30 minutes, or until the rice is tender.

Can I make this soup vegetarian?

This cabbage soup can easily be made vegetarian, just omit the ground beef, use vegetable broth and adjust seasoning to taste.

Cabbage roll soup in a white Dutch oven topped with fresh chopped greens.

Make-Ahead

  • Refrigerating – Once the soup has cooled to room temperature, cover leftover soup and store in the fridge for 3-4 days.
  • Freezing – Add the cooled soup to an airtight container and freeze for about 2-3 months. When ready to enjoy, thaw in the refrigerator overnight then reheat the next day.
  • To Reheat – add the desired portion to a saucepan over medium heat until warm or microwave portions in a microwave safe container, heating to your desired temperature.

Serve with

A white bowl of cabbage roll soup with a spoon and topped with fresh greens.

Cabbage Soup is a warming and soothing soup that is hearty and so satisfying. This recipe also reheats well so you’ll love having leftovers.

More Soup Recipes You’ll Love

Natasha's Kitchen Cookbook

Easy Cabbage Soup Recipe

4.99 from 181 votes
Author: Valentina Ablaev
Cabbage Soup recipe
An easy recipe for stuffed cabbage soup. Sauteed beef loaded with vegetables and cabbage in a rich tomato broth. This Cabbage soup is perfect for fall cooking.
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Ingredients 

Servings: 6 servings
  • 1 lb ground beef, 80% or 85%
  • 2 Tbsp oil, divided
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 4 cups green cabbage, chopped, from ½ large head
  • 1 large carrot, sliced
  • 1 celery rib, thinly sliced
  • 28 oz canned diced tomatoes, with their juice
  • 15 oz tomato sauce
  • 4 cups beef broth
  • 2 Tbsp brown sugar
  • 1 tsp salt, or to taste
  • ½ tsp ground black pepper, or to taste
  • 2 bay leaves
  • 2 Tbsp chopped fresh herbs, such as dill, parsley, or cilantro

Instructions

  • In a dutch oven, heat 1 Tbsp oil over med/high heat. Once hot, saute the ground beef for about 4-5 minutes or until cooked through, breaking it apart with a spatula as it's cooked. Season with 1/2 tsp salt and 1/4 tsp pepper, or to taste.
  • Once the meat is browned, add 1 Tbsp oil and chopped onion, and saute for about 2-3 minutes or until onions are tender. Add in the minced garlic and saute for 30 seconds until fragrant.
  • Add in the chopped cabbage, carrot, celery, diced tomatoes, tomato sauce, beef broth, brown sugar, 1 tsp salt, pepper, and bay leaves. Stir to combine and bring to a boil then reduce heat to a simmer, cover and cook for 30 minutes.
  • Remove the bay leaves and add in the fresh herbs. Season to taste with salt and pepper. Serve with a dollop of sour cream.

Nutrition Per Serving

6g Serving324kcal Calories19g Carbs19g Protein20g Fat7g Saturated Fat1g Polyunsaturated Fat10g Monounsaturated Fat1g Trans Fat54mg Cholesterol1310mg Sodium1163mg Potassium4g Fiber13g Sugar2223IU Vitamin A37mg Vitamin C98mg Calcium4mg Iron
Nutrition Facts
Easy Cabbage Soup Recipe
Serving Size
 
6 g
Amount per Serving
Calories
324
% Daily Value*
Fat
 
20
g
31
%
Saturated Fat
 
7
g
44
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
10
g
Cholesterol
 
54
mg
18
%
Sodium
 
1310
mg
57
%
Potassium
 
1163
mg
33
%
Carbohydrates
 
19
g
6
%
Fiber
 
4
g
17
%
Sugar
 
13
g
14
%
Protein
 
19
g
38
%
Vitamin A
 
2223
IU
44
%
Vitamin C
 
37
mg
45
%
Calcium
 
98
mg
10
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Soup
Cuisine: American
Keyword: cabbage roll soup, cabbage soup
Skill Level: Easy
Cost to Make: $$
Calories: 324

Valentina Ablaev

I am Valentina, the creator behind the food blog Valentina’s Corner where I share our family’s favorite recipes. When I am not in the kitchen, I enjoy spending quality time with my husband and 5 children. We invite you to join us on our blogging journey!

Read more posts by Valentina

Read comments/reviewsAdd comment/review

  • Amy W
    February 24, 2024

    So good and tasty! Made it for the first time tonight, huge hit! The only thing I changed, was to use 1lb mild sausage instead of ground beef. Will definitely make again! Thank you Natasha for another great recipe. 🙂

    Reply

    • Natashas Kitchen
      February 24, 2024

      You’re very welcome, Amy! I’m so happy you enjoyed this soup!

      Reply

  • Wendy
    February 22, 2024

    I’ve been making this soup for years. I add 1/2 cup uncooked rice for extra goodness!

    Reply

    • NatashasKitchen.com
      February 22, 2024

      Sounds delicious!

      Reply

  • Cindy M
    February 17, 2024

    We love this soup ! It’s pure comfort food but it just happens to be healthy.. so many veggies in there.. filling and delish! Gotta give it a try!

    Reply

    • NatashasKitchen.com
      February 17, 2024

      I’m so glad you’re loving it, Cindy!

      Reply

  • Amanda
    January 29, 2024

    I made this tonight and it turned out amazing! I used vegetable and chicken broth, added one can of white beans, and a little extra cabbage. The extra broth was needed with the extra ingredients. The brown sugar complimented the cabbage great. Will make this again, even the kids liked it.

    Reply

    • NatashasKitchen.com
      January 29, 2024

      So glad it was enjoyed, Amanda!

      Reply

  • Cathy
    January 8, 2024

    I made this on Saturday and it was amazingly great. I have been wanting to make this soup for a while and used Ground Turkey because it was what I had and it still was amazing. Thank you for a great recipe.

    Reply

    • NatashasKitchen.com
      January 8, 2024

      You/re very welcome! I’m so glad you loved it.

      Reply

  • Ashley
    January 8, 2024

    Hey Natasha, I love this soup so much that I make a double batch and eat it every month! I’ve been trying to track my calories and I can’t figure out how to determine the size of a serving for this recipe. Would you have this info? Thank you!

    Reply

    • NatashasKitchen.com
      January 8, 2024

      Hi Ashley! I’m glad you love the recipe. I don’t have the exact measurement per serving but this soup makes 6 servings and the nutrition facts listed above are per serving. E easiest way to measure would be to weight the soup as a whole and divide that by 6. I hope that helps.

      Reply

  • arlene heaps
    January 7, 2024

    I thought I had a can of tomatoes in the cubboard but didn’t so used a can of tomato paste. Also used Campbells beef broth with wine, otherwise followed your recipe. Soooo good. All your recipes are fantastic and an inspiration for me to cook, now that I am 81, don’t always get the urge to cook, am happy with cheese crackers and wine for dinner! Thanks Natasha.

    Reply

    • Natasha's Kitchen
      January 7, 2024

      Hello Arlene, thanks for sharing. Great to hear that the substitutons that you used worked well. Thanks a lot for this review!

      Reply

  • Lora Cornelius
    January 6, 2024

    Hi Natasha! I usually do not change a recipe that is posted on someone’s site on purpose. This is out of respect to the original editor. However, I usually make soup out of ingredients that I have on hand. So please forgive the minor changes that were not intentional. I used Jimmy Dean’s Hot breakfast pork sausage for the meat. I didn’t have the cumin nor the fresh herbs. So I used dried. I also didn’t have tomato sauce and substituted V8 juice and used chicken stock. This soup turned our phenomenally good! Again, I apologize, the changes weren’t intentional, I just used what I had on hand. I will be procuring the original ingredients to make this soup and try it as written again. Thank you! This recipe is a keeper and the dill was quite a surprise add.

    Reply

    • NatashasKitchen.com
      January 6, 2024

      Hi Lora! Thank you for sharing your experience. I’m so glad you still loved the recipe.

      Reply

  • Elaine
    December 30, 2023

    I’m getting ready to make this delicious looking soup but don’t have the fresh herbs. Can you please give me an idea on dry herbs. Thank you

    Reply

    • Natashas Kitchen
      December 30, 2023

      Hi Elaine, you can try using dry parsley, cilantro, dill, or combine all 3, we prefer fresh for optimal flavor.

      Reply

  • Chris Goyette
    November 13, 2023

    We loved it so much!
    The second time I made it, I doubled the recipe and substituted the beef for 1 pound of ground pork & 1 pound of ground hot Italian sausage, WOW, amazing!

    Reply

    • NatashasKitchen.com
      November 13, 2023

      I’m so glad it was enjoyed! Thank you for sharing, Chris!

      Reply

  • Joni Skibbens
    October 23, 2023

    This soup has become one of my family’s favorites. I usually use ground turkey, chicken broth, and the addition of red pepper flakes. Each of your recipes has been a winner!

    Reply

    • NatashasKitchen.com
      October 23, 2023

      I’m so glad to hear that, Joni!

      Reply

  • Samantha
    September 1, 2023

    Used about a tbs of cilantro and this was amazing! Even my picky kids cleaned their plates!

    Reply

    • NatashasKitchen.com
      September 1, 2023

      That’s wonderful, Samantha! So glad it was a hit!

      Reply

  • TJ
    March 21, 2023

    How does this soup have trans fats in it? What ingredient has trans fats?

    Reply

    • Natashas Kitchen
      March 21, 2023

      Hi TJ, I recommend using a nutrition plug-in to see which ingredients specifically, but beef, oil, and broth to start all have trans fat in them.

      Reply

      • Carol
        September 1, 2023

        Trans fats are made from hydrogenated oils, so beef and broth do not contain trans fats. Margarine does, butter does not.

        Reply

        • Cathy
          September 6, 2023

          All three contain small amounts of trans fat. Most trans fats are artificially made and come from processed foods.

          Reply

  • Karen Coscia
    March 20, 2023

    Have made this for years as it is one of my husband’s favorites but I also add red wine for body, add Napa cabbage after it has cooked a bit, and cook the rice separately.

    Reply

    • NatashasKitchen.com
      March 20, 2023

      Sound delicious, Karen! 🙂

      Reply

  • Jackie Cooke
    February 10, 2023

    Absolutely delish! I substituted mild Italian sausage for the ground beef. It’s the BOMB! Thanks

    Reply

    • Natashas Kitchen
      February 10, 2023

      You’re welcome! I’m so happy you enjoyed it, Jackie!

      Reply

  • Sue
    January 25, 2023

    Your cabbage soup was amazing, I used caramelized onions instead of beef broth! I also added wild rice. It was amazing.

    Reply

    • NatashasKitchen.com
      January 25, 2023

      That sounds delicious! I’m glad you loved the soup. 🙂

      Reply

  • CWA-mla
    November 15, 2022

    This is the BEST cabbage Soup recipe I, and my neighbors have tasted. Lots of ingredient’s but very easy to put them all together. Never knew about using the brown sugar. Forgot to add but tasted great. Added the sugar afterwards. It made all the difference. Very good!!

    Reply

    • NatashasKitchen.com
      November 15, 2022

      Thank you for sharing your experience. 🙂

      Reply

  • Rose
    November 8, 2022

    I made a vegetarian version of this to use up some extra soy crumbles I needed to get rid of and it was lovely 🙂 Thanks!

    Reply

    • NatashasKitchen.com
      November 8, 2022

      Thanks for sharing, Rose! I’m glad it turned out. 🙂

      Reply

  • Lynn
    September 27, 2022

    Since I have made this soup, I am in high demand to keep on making it for my family. Sharing is caring. We enjoy the soup very much.

    Reply

    • NatashasKitchen.com
      September 27, 2022

      So glad it’s being enjoyed, Lynn! 🙂

      Reply

  • R
    September 27, 2022

    6 gram serving? Is that correct? I was just curious what the correct measurement is.

    Reply

    • NatashasKitchen.com
      September 27, 2022

      Hi! I did not measure the weight of each serving exactly. This recipe makes a total of 6 servings. You can weigh the recipe total when it’s done if you’d like and then divide that by 6 for individual serving portion sizes. The nutrition facts listed are for each serving.

      Reply

  • Judy Balliett Henderson
    August 29, 2022

    I’ve used sausage instead of hamburger. I think that’s gives it a more authentic taste of cabbage rolls.

    Reply

    • NatashasKitchen.com
      August 29, 2022

      Thanks for sharing, Judy. 🙂

      Reply

  • Pat Jackson
    August 12, 2022

    Love the recipe.

    How much rice should I add?

    Could orzo be a substitute for rice?

    Reply

    • NatashasKitchen.com
      August 13, 2022

      You can add rice when adding the veggies and cook for 30 minutes, or until the rice is tender. I think Orzo would be fine as well. I have not tested the amount to add. You can add it to your preference.

      Reply

  • RUTH ANN ARADO
    July 10, 2022

    Just prepared this soup and is busy cooking and my kitchen has an ultimate aroma, can’t wait to try. Hope to try more of your recipes.

    Reply

    • NatashasKitchen.com
      July 11, 2022

      I hope you love it as much as we do! 🙂

      Reply

  • Debra Anderson
    March 15, 2022

    This sounds so good.
    Can I substitute beef sirloin or ribeye for the ground beef?

    Reply

    • Natasha's Kitchen
      March 15, 2022

      Hi Debra, I think that will work. Please let us know how that goes if you try that.

      Reply

  • Nancy
    February 28, 2022

    Thinking of trying this soup as it sounds delicious. Could I make with the bagged cabbage? Would you suggest 1 or 2 bags?

    Reply

    • NatashasKitchen.com
      March 1, 2022

      I have not tried this with bagged cabbage, but it should work. You need about 4cups. I am not sure how much each bag would yield. The texture will be different because bagged cabbage is generally sliced a lot thinner whereas for this recipe we chop it up in larger chuncks.

      Reply

  • Yolanda
    February 26, 2022

    I’ve never commented on one of these but for this one I had to. I made this soup last night and my husband, who happens to be my biggest food critic, said it was his favorite soup I have EVER made. I am a soup fan and I have to agree. If you love stuffed cabbage, without all of the work, this soup is amazing. I added a few red pepper flakes for a little kick. 10 star. Glad I found it

    Reply

    • Natashas Kitchen
      February 26, 2022

      It sounds like you have a new family favorite, Yolanda! That’s so great!

      Reply

    • Joy Gardner Brill
      September 27, 2022

      This is one of our favorite soups! We add 1/2 cup long grain white rice at the time we add the vegies. So good!

      Reply

      • NatashasKitchen.com
        September 27, 2022

        Thank you for sharing, Joy! I’m glad you love this soup!

        Reply

  • Karyl Hart
    February 26, 2022

    I just finished making the soup at 4 am( I couldn’t sleep) .the smell woke my husband out of a sound sleep.Delious !

    Reply

    • Natashas Kitchen
      February 26, 2022

      I hope you both loved it!

      Reply

  • Linda D. Alexander
    February 20, 2022

    Love your simple recipes that look so family-friendly. And glad you are a Christian. We can cook for banquets in heaven some day!!

    Reply

    • Natasha's Kitchen
      February 20, 2022

      Thank you for your appreciation, Linda. Enjoy and I hope you’ll love all the recipes that you will try!

      Reply

  • Julie Hewett
    January 30, 2022

    Making this today can I use a bag of frozen vegetables instead of carrots and celery? I’m making in my crock pot

    Reply

    • Natasha's Kitchen
      January 30, 2022

      Hi Julie, I think that should be fine. If you try that, please share with us how it goes.

      Reply

  • Debbie Cohen
    January 29, 2022

    Making it now and threw in some portabella mushrooms I had . Smells delish.

    Reply

    • Natashas Kitchen
      January 29, 2022

      That’s a great idea! Thank you for the wonderful review, Debbie!

      Reply

  • Jan
    January 29, 2022

    I had a cabbage soup in my freezer (just cabbage, onions, carrot, broth), and I used your recipe to enhance it. I added the tomatoes and I used two Impossible burgers (vegetarian) instead of the ground beef. It was delicious! I’ll definitely make this again. Спасибо!

    Reply

    • Natashas Kitchen
      January 29, 2022

      Thank you so much for sharing that with me, Jan! I’m so glad you enjoyed it!

      Reply

  • cynthia
    January 24, 2022

    Just wondering how much this makes? I see that it serves six at 6 oz servings? So this would make about 6 cups? Is this correct?

    Reply

    • Natashas Kitchen
      January 25, 2022

      Hi Cynthia, Ther 8 oz in a cup, so slightly less.

      Reply

  • Dave
    January 20, 2022

    Delicious! So simple and easy to make. I didn’t have the fresh herbs so I added a tablespoon of a dried “bavarian” herb and spice blend. Thanks!

    Reply

    • Natashas Kitchen
      January 20, 2022

      You’re welcome! I’m so happy you enjoyed it!

      Reply

  • Linda L Svoboda
    January 18, 2022

    I used spicy sausage and a cubed potato, and it was great! Served with homemade bread.

    Reply

    • Natashas Kitchen
      January 18, 2022

      I’m so glad you enjoyed it, Linda! Thank you so much for sharing that with me.

      Reply

  • Rana
    January 13, 2022

    I would love to make this soup. My husband is diabetic. Is there something that can be used in place of the brown sugar or can it be left out? And is the higher carb count from the brown sugar or also from the cabbage? Thank you!

    Reply

    • Natasha's Kitchen
      January 14, 2022

      Hi Rana, it should be from the sugar. I think you can omit it from the recipe, it should still be fine. Please share with us how it goes if you try it.

      Reply

  • Diane
    January 11, 2022

    This soup is sooo good! So glad I ran across your video. It’s a keeper for sure.

    Reply

    • Natashas Kitchen
      January 11, 2022

      Thank you so much for sharing that with me.

      Reply

  • Bonnie
    January 8, 2022

    So, SO delicious! Topped with cilantro and parsley. Plain Greek yogurt and shaved Parmesan.
    Super easy and quick. Will definitely be making this soup again.

    Reply

    • Natasha's Kitchen
      January 10, 2022

      I’m glad that you found a new favorite!

      Reply

  • JoAnn
    January 6, 2022

    This cabbage soup recipe is delicious! The only change I made was I added some home-made hot sausage, along with the ground beef, which added some zing! ABSOLUTELY DELICIOUS! Thank you Natasha! LOVE your video’s and recipes.

    Reply

    • Natasha's Kitchen
      January 6, 2022

      I am so glad you loved this recipe, JoAnn! Thanks a lot for sharing that with us.

      Reply

  • Natashas Kitchen
    January 4, 2022

    Hi Marybeth, I bet both could work!

    Reply

  • Gillian
    January 4, 2022

    I have purple cabbage in the freezer. Can I use that for this recipe?

    Reply

    • Natasha's Kitchen
      January 4, 2022

      Hi Gillian, I recommend using green cabbage. I haven’t tried using purple yet so I’m not sure how it would turn out.

      Reply

  • Joanne
    January 3, 2022

    Quick question….do you drain the fat from the ground beef before going to Step 2?
    Thank you

    Reply

    • Natasha's Kitchen
      January 3, 2022

      If it has too much fat, yes you can drain it before step 2.

      Reply

      • Terri Jones
        January 4, 2022

        I have always added rice to my meat mixture when I make cabbage rolls. What kind of rice would you recommend if wanted to add it to this recipe? I love soups and can’t wait to try this. Thank you for sharing your recipe.

        Reply

        • Natasha's Kitchen
          January 4, 2022

          Hello Terri, it depends on your preference. I think you can use any long-grain rice or jasmine rice.

          Reply

    • Marta A Dickerson
      January 3, 2022

      I would like to can this soup. I am thinking that if I can everything but the cabbage, it should work. I can add the cabbage when I am ready to eat it. What do you think?

      Reply

  • Sherry
    December 18, 2021

    This is my new favorite food. I know nothing about cooking cabbage but wanted to use some up we had for tacos. This looked easy enough and it was. I added red pepper flakes and it is delicious. Thank you.

    Reply

    • Natashas Kitchen
      December 18, 2021

      That’s so great! I’m so glad you found a new favorite on my blog!

      Reply

  • Carol
    November 9, 2021

    I am making it right now and it is easy and looks delicious… can’t wait to try it. Thanks for the recipe

    Reply

    • Natashas Kitchen
      November 9, 2021

      I hope you love it, Carol!

      Reply

  • Matia
    November 6, 2021

    Thank you for posting this cabbage soup recipe, I’ve just made it and it turned out delicious, and I am not an experienced cook!
    Very well balanced and hearty. I’ve substituted ground meat for turkey, and it tasted great.

    Reply

    • Natashas Kitchen
      November 6, 2021

      I’m so glad you loved it, Matia! Thank you so much for sharing that with me.

      Reply

  • Andrea
    October 23, 2021

    Made this soup and it is delish, finished my first bowl and heading for seconds. Thanks for sharing all your wonderful recipes.

    Reply

    • Natashas Kitchen
      October 23, 2021

      You’re welcome! I’m so happy you enjoyed it, Andrea!

      Reply

  • Terry Edward Ryhal
    October 23, 2021

    I made this soup today it’s not done yet so I don’t know what it’s going to turn out like yet but I was wondering if I can you add Barley to this soup?

    Reply

    • Natashas Kitchen
      October 23, 2021

      Hi Terry, I haven’t tried that to advise, but I imagine that may work here! If you experiment, let me know how you liked the recipe.

      Reply

  • Kim D
    October 20, 2021

    I’ve made this soup twice and I love it! And my husband loves it! And our cat Crazy loves it…he gets to lick the bowl when we’re done.

    Reply

    • Natashas Kitchen
      October 20, 2021

      Aww, that is so sweet! I love that everyone gets a bite! Thank you for your great review!

      Reply

    • Natasha's Kitchen
      October 20, 2021

      Thanks for sharing that with us, Kim. Great to hear that the recipe was a huge hit!

      Reply

  • Rhonda
    October 19, 2021

    Hi, if making in the slow cooker, when would you suggest adding uncooked rice?

    Reply

    • Natasha's Kitchen
      October 20, 2021

      Hi Rhonda, I honestly haven’t tested that yet to advise of the timing.

      Reply

  • Natalia
    October 17, 2021

    This soup is amazing! The best soup I ever had! My husband loved it too and it’s so easy to prepare

    Reply

    • Natasha's Kitchen
      October 17, 2021

      What a great review! Thanks, Natalia.

      Reply

  • Sandee Hardesty
    October 14, 2021

    Made soup today for dinner. Smells great and tastes even better….thanks Natasha for all your great recipes….

    Reply

    • Natasha's Kitchen
      October 14, 2021

      You’re most welcome, Sandee. I hope you’ll enjoy all the recipes that you will try.

      Reply

  • Dante A. Royol
    October 14, 2021

    Very delicious soup recipe! my family enjoyed it when I prepared once during weekends, thanks

    Reply

    • Natasha's Kitchen
      October 14, 2021

      Thanks for sharing, Dante. Great to hear that your family enjoyed this recipe!

      Reply

  • Suzanne
    October 13, 2021

    My mother used to make a sweet & sour version of this soup. I assume red wine vinegar is involved for the sour component. Would you know how much red wine vinegar to add to the recipe?

    Reply

    • Natasha's Kitchen
      October 14, 2021

      Hi Suzanne, I’m not so sure as I haven’t tried that version yet. If you do an experiment, please share with us how it goes.

      Reply

  • Crissy Laurin
    October 13, 2021

    Definitely going to make this. If you wanted to add rice,how much would you suggest?

    Reply

    • Natasha's Kitchen
      October 13, 2021

      Sounds good, Crissy. it depends on your preference but I would probably just add a little.

      Reply

  • Debi
    October 13, 2021

    Made the soup last night & it has become my new all-time favorite. Once you have the prep of the ingredients done the soup comes together quickly.
    I did not have any beef broth so I substituted with chicken broth & added a tablespoon of Worcestershire & it was wonderful. Also added the green beans you had in the notes. Going to make some rice to pour the little bit of leftovers to stretch it.

    Reply

    • Natasha's Kitchen
      October 13, 2021

      Sounds perfect! I’m glad you enjoyed this soup, Debi. Thank you also for sharing your experience making this recipe.

      Reply

  • Marci Chambless
    October 12, 2021

    Dear Natasha, do you by any chance make keshki or kanish? If so would love to see your recipe. Also it’s so nice what you are doing for the public with your blogs and videos. Thanks for laughter and your up personality. During this difficult time it’s greatly appreciated. Bless you and happy cooking .Marci

    Reply

    • Natasha
      October 13, 2021

      Hi Marci, we don’t have anything like that but it looks interesting and if we come up with something great, I’ll be sure to share it. Thank you so much for your thoughtful comment. It really means so much to me!

      Reply

  • Peter R Stowell
    October 12, 2021

    I would never make this because of the salt content; it’s high. But I can do workarounds to bring it down to a medically safe level

    Reply

    • Natasha
      October 13, 2021

      Hi Peter you can definitely adjust the salt by reducing the added salt and using low sodium broth.

      Reply

  • Julia
    October 12, 2021

    I love cabbage rolls but they are a bit fiddly to make, so I tried this soup version and now I am hooked! Delicious and so simple to make!

    Reply

  • Mary Scott
    October 12, 2021

    Just made this for lunch and it’s AMAZING! I can’t wait for my leftovers tomorrow!

    Reply

  • Ash
    October 12, 2021

    This recipe is so good and I love how easy and cost effective this is! Super nice and tasty as well!

    Reply

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