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Sweet-and-Sour Cabbage Soup Recipe

User Rating 4.5 Star Rating (2 Reviews)


Beef brisket, onions, tomatoes, cabbage, and raisins make a delicious traditional Jewish soup served with boiled potatoes. The soup is wonderful year-round and a special favorite at Hanukkah.

Prep Time: 20 minutes

Cook Time: 3 hours, 45 minutes

Total Time: 4 hours, 5 minutes


  • 2 pounds top rib (flat brisket)
  • 1 quart light beef broth
  • 1 quart water
  • 2 onions, diced
  • 3 cups tinned tomatoes, finely chopped, with their juice
  • 1 cup tomato sauce
  • 2 pounds cabbage, coarsely shredded or very thinly sliced
  • 1 teaspoon sour salt
  • 1/2 teaspoon freshly ground black pepper, or to taste
  • 2 Tablespoons sugar
  • 3 Tablespoons golden raisins


Combine the top rib beef brisket, broth, and water in a 10-quart soup pot or kettle. Bring to a boil over moderate heat and skim off the gray residue for 5 minutes, or until every last bit of residue has been cleaned off the top.

Add the onions, tomatoes, tomato sauce, cabbage, sour salt, black pepper, and sugar.

Bring to a boil, stirring occasionally, then cover and simmer 3 hours, until the meat is very tender. Stir in the raisins, set the lid to the pot slightly askew, and simmer 20 minutes. Taste, correct the seasoning, adding additional salt and pepper as necessary.

Serve the soup with boiled potatoes, a side of meat accompanied by a good strong horseradish, and dark bread.

Yield: 8 servings

Recipe Source: The Jewish Holiday Cookbook by Gloria Kaufer Greene (Times Books)
Reprinted with permission.

User Reviews

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 4 out of 5
Really good soup, Member jammin009

I love the sweet and sour cabbage soup, but I used short ribs instead of beef chunks. The bones from the ribs add some tastiness to the soup. I usually serve with potatoe as well. My grandmother always made this soup around the holiday time.

2 out of 2 people found this helpful.

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