Crock Pot Russian Cabbage Soup
Warm, hearty, and irresistibly aromatic, Crock Pot Russian Cabbage Soup is the ultimate comfort food for chilly days. Loaded with tender shredded green cabbage, savory ground beef or pork, and hearty vegetables like carrots and potatoes, this slow-cooked soup is simmered to perfection in a rich beef broth infused with tangy tomato paste, crushed tomatoes, and a splash of white vinegar for a bold, slightly sweet and sour flavor. Fresh dill adds a bright herbal finish, while optional sour cream provides a creamy touch to balance the vibrant flavors. With minimal prep time and the convenience of a crock pot, this satisfying soup is perfect for busy weekdays or relaxed weekends. Serve it piping hot with crusty bread for a cozy, soul-warming meal that’s as easy to make as it is delicious. Perfect for fans of Eastern European cuisine, this recipe is sure to become a family favorite!
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Recipe Information
Ingredients
- 1 medium head, shredded Green cabbage
- 1 pound Ground beef or ground pork
- 1 medium, diced Yellow onion
- 2 large, peeled and sliced Carrots
- 2 medium, peeled and diced Russet potato
- 4 cloves, minced Garlic
- 6 cups Beef broth
- 3 tablespoons Tomato paste
- 1 14-ounce can Crushed tomatoes
- 2 tablespoons White vinegar
- 1 tablespoon Granulated sugar
- 2 Bay leaves
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon, freshly ground Black pepper
- 2 tablespoons, chopped (plus extra for garnish) Fresh dill
- optional, for serving Sour cream
- optional, for serving Bread
Instructions
In a large skillet over medium heat, brown the ground beef or pork until fully cooked, breaking it into crumbles. Drain any excess fat and transfer cooked meat to the crock pot.
Place the shredded cabbage, diced onions, sliced carrots, and diced potatoes into the crock pot on top of the meat.
Add the minced garlic, beef broth, tomato paste, and crushed tomatoes to the crock pot. Stir to combine everything evenly.
Sprinkle in the white vinegar, granulated sugar, bay leaves, salt, and black pepper. Stir gently to mix.
Cover the crock pot with its lid and set it to cook on LOW for 6-8 hours or HIGH for 3-4 hours. Stir occasionally, if possible, to ensure even cooking.
About 15 minutes before the soup is done, stir in the chopped fresh dill. Adjust salt and pepper to taste if necessary.
Once the soup is ready, remove the bay leaves before serving.
Ladle the soup into bowls and garnish with additional fresh dill. Serve hot with a dollop of sour cream on top, if desired, alongside crusty bread for dipping.
Nutrition Facts
Calories |
1166 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.5 g | 20% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 8512 mg | 370% | |
| Total Carbohydrate | 213.3 g | 78% | |
| Dietary Fiber | 36.6 g | 131% | |
| Total Sugars | 62.2 g | ||
| Protein | 53.7 g | 107% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 697 mg | 54% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 5646 mg | 120% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
