Russian Soldiers Soup
Russian Soldiers Soup is a hearty, comforting dish featuring tender beef, cabbage, potatoes, and carrots, enriched with buttery flavors—perfect for cold days or family dinners.
Ingredients
Instructions
- Melt butter in a large soup kettle.
- Add onions and cabbage and cook for 5 minutes.
- Add all other ingredients, except sour cream.
- Cook for several hours, at least 2 hours, simmering until flavors meld.
- Serve hot with a dollop of sour cream.
Tips & Substitutions
For a richer flavor, consider browning the stew beef before adding it to the soup. You can substitute the beef with pork for a different taste or use vegetable broth instead of water for a vegetarian version. Adding a bay leaf during simmering can enhance the overall aroma. If you like a bit of heat, a pinch of red pepper flakes can elevate the dish.
Serving Suggestions
Serve the soup hot, garnished with a dollop of sour cream for creaminess. It pairs wonderfully with crusty bread or a fresh salad. For a more filling meal, consider serving it alongside Stuffed Cabbage Or Galumpies. A glass of red wine can enhance the flavors beautifully, making for a cozy dinner.
Storage & Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove over medium heat, stirring occasionally until heated through. If the soup thickens too much, add a splash of water or broth to achieve your desired consistency. It also freezes well for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Russian Soldiers Soup contains roughly 322 calories, with 7g protein, 47g carbohydrates, and 13g fat. It is an excellent source of vitamin C (172% of the Daily Value), dietary fiber (33% of the Daily Value), and potassium (26% of the Daily Value), and a good source of protein and vitamin A. It also contributes 9g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup in a slow cooker?
Absolutely! To make this soup in a slow cooker, follow the same steps for sautéing the onions and cabbage, then transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the beef is tender and flavors meld beautifully.
What type of beef is best for this soup?
Chuck roast or brisket are excellent choices for this soup, as they become tender and flavorful during long cooking times. These cuts have enough fat to keep the soup rich without being greasy. Avoid lean cuts, as they may dry out and lack depth of flavor.
Can I add other vegetables to the soup?
Yes! Feel free to add vegetables like green beans, peas, or even diced tomatoes for a twist. Just be aware that adding more vegetables may alter the cooking time slightly; they should be added in the last hour of cooking to maintain their texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).