Sweet Russian Cabbage Soup
This soup will warm you up on a chilly evening with its hearty flavors-- simple to make yet so healthy and delicious! Cabbage is not only loaded with fiber, it also has many important nutrients to help boost your immune system. This soup is even better the second day!
Servings 7
Ingredients
- 1 lb vegan ground beef or pkg vegan sausage, sliced "Beef": Recommend "Beyond Beef" or "Impossible Plant-Based Beef. "Sausage": "Beyond Sausage" or "Field Roast Breakfast Sausage, Apple & Maple, Plant-Based"- SEE BELOW
- 1 14.5 oz can Fire-Roasted Tomatoes
- 8 oz pasta sauce Recommend my "Best Pasta Sauce"- SEE BELOW
- 4 tsp No-Beef Bouillon Recommend "RC Fine Foods Beef Flavor Base" or "Better Than Bouillon No Beef Base" - SEE BELOW
- 2 medium carrots, thinly sliced or shredded
- 1 medium onion, chopped
- 2 tbsp apple cider vinegar or white vinegar
- 1/4 cup white sugar
- 1 1/2 tsp Kosher salt
- 1/2 tsp ground black pepper
- 6 cups veggie stock Recommend "Kitchen Basics Unsalted Vegetable Stock"
- 4 cloves garlic, finely chopped
- 1/2 small/medium head cabbage, cored and roughly chopped Can use red or green cabbage
Instructions
- Crumble the vegan ground beef or sliced vegan sausage into a large pot and saute until lightly browned. Drain any fat.
- Add the tomatoes, pasta sauce, no-beef bouillon, carrots, onion, vinegar, sugar, salt and pepper. Stir until combined. Pour in 4 cups of stock and bring to a slow boil. Cover, reduce heat and simmer for 30 minutes over low heat.
- Pour in the remaining 2 cups of stock and return to slow boil. Add garlic and cabbage. Simmer uncovered for 20-25 more minutes or until cabbage is tender.
- Ladle into bowls and enjoy!
Notes
If you use red cabbage, the soup will take on a reddish hue; with green cabbage it will appear more golden (from the veggie stock). I used red cabbage in my picture (it is slightly more beneficial than green cabbage and tastes a bit sweeter).
BEST PASTA SAUCE: Since it's winter, substitute a can of Fire Roasted Tomatoes for the fresh ones.