Hot and Sour Ground Meat Cabbage Soup
A warming Asian-inspired soup that balances tangy rice vinegar with gentle heat from chili flakes. Ground meat provides heartiness while cabbage adds satisfying crunch and volume. The soup develops deep savory notes through aromatics like garlic, ginger, and sesame oil, finished with fresh scallions for brightness. Perfect for cold weather meals or when craving bold, comforting flavors. This version offers flexibility with meat choices and spice levels, making it adaptable to various dietary preferences.
Ingredients
- 1 lb ground meat, beef, lamb, turkey, chicken or meatlessplant-based ground meat1:1vegetarianvegan
use Beyond or Impossible
- 1 onion, diced
- 1 teaspoon salt
- 4 cloves garlic, chopped
- 1 tablespoon fresh ginger, grated
- ¼ teaspoon chili flakesblack pepper1:1milder heat
or use 1/8 tsp white pepper
- 1 red bell pepper, chopped
- 2 stalks celery, diced
- ½ large cabbage, diced
- 6 cups chicken, beef or veggie broth
- 3 tablespoons rice vinegar
- 3 tablespoons soy sauce
- 1 tablespoon toasted sesame oil
- ½ cup scallions, sliced
- sriracha or red chili paste, to taste(optional)
- 1 teaspoon olive oil
Instructions
- 1
Heat olive oil in heavy bottom pot or dutch oven
- 2
Add ground meat, onion and salt, saute over medium-high heat stirring and breaking meat apart for 6 minutes
- 3
Lower heat to medium, add garlic, ginger, chili flakes and pepper, saute for 2-3 minutes
- 4
Add bell pepper, celery and cabbage, saute for a few more minutes
- 5
Add broth, bring to simmer, cover pot and lower heat, simmer for 10 minutes or until cabbage has softened
- 6
Add vinegar, soy sauce and sesame oil, stir and taste
- 7
Adjust with more soy or vinegar to taste, add sriracha or garlic chili paste to taste
- 8
Stir in scallions
- 9
Garnish with scallions or cilantro, sesame seeds and drizzle of sesame oil
Tips
Break meat apart thoroughly while cooking to ensure even browning and prevent large clumps in the finished soup.
Taste and adjust seasoning gradually - start with less vinegar and soy sauce, then add more to achieve the perfect hot and sour balance.
Add a splash of water if the broth becomes too salty from the soy sauce during seasoning adjustments.
Good to Know
Refrigerate for up to 4 days in covered container
Can be made 1 day ahead, reheat gently and adjust seasoning
Serve hot with crusty bread or over steamed rice
Common Mistakes
Don't oversaute the cabbage to avoid mushiness
Add vinegar gradually to avoid overpowering sourness
Dilute with water if soup becomes too salty from soy sauce
Substitutions
Vegan Options
use Beyond or Impossible
Gluten-Free Swaps
General Alternatives
FAQ
Can I make this vegetarian?
Yes, use plant-based ground meat like Beyond or Impossible, and substitute vegetable broth for chicken or beef broth.
How long does this soup keep?
The soup will keep refrigerated for up to 4 days in a covered container. Reheat gently and taste for seasoning adjustments.
Can I freeze this soup?
Yes, freeze for up to 3 months. The cabbage may become softer after thawing, but the flavor remains excellent.