passover made from scratch
A Hearty Classic, Perfect for Passover
Prep Time
20 minutes
Cook Time
6 hours OR overnight
Serves
10
This hearty, delicious soup is one of those dishes that always brings a smile to the table. Whether served for lunch, an afternoon snack, or as part of a Yom Tov or Shabbat meal, this sweet and tangy meat soup is always a hit. It’s deeply nourishing, full of flavor, and a perfect way to showcase the building blocks you’ve prepared in advance—from homemade oven-roasted tomato sauce to rich veggie stock.
Since I don’t have a stovetop in my Passover prep kitchen, I rely on slow cookers—and they deliver wonderful results every time. In fact, I always make two slow cookers full at once to make sure there’s enough for my family and guests. Even so, we’ve never had leftovers. That’s how loved this soup is.
Click here to purchase my favorite slow-cooker
Why This Soup Works for Passover
✔ No stovetop? No problem! The slow cooker does all the heavy lifting.
✔ Freezer-friendly—make it ahead, freeze, and reheat with ease.
✔ Filling and flavorful without needing any wheat, dairy, or processed ingredients.
✔ Customizable: Add more veggies or adjust sweetness/tartness to taste.
Family Favorite
Every year, this soup makes its way to our Passover table . It’s the kind of dish that everyone asks for seconds, and when it’s time to serve, the room smells like comfort and home.
Trust me—make a double batch. You’ll wish you had.
Let’s keep Passover pure, simple, and full of heartwarming flavor—one bowl at a time!
Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 lbs beef stew cubes
- 2 cups oven-roasted tomato sauce/crushed tomatoes (click here for recipe)
- ½ of a large green cabbage, chopped or shredded
- 8 cups veggie stock
- ½ cup lemon juice
- ½ cup sugar
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon shallot powder (click here for recipe)
Steps
1
Start the Slow Cooker:
- Turn your 8-quart slow cooker to High.
- Add olive oil, chopped onion, and beef cubes directly into the slow cooker. Let it warm as you prep the remaining ingredients.
2
Chop and Add Cabbage:
- While the meat and onion begin to heat, chop or shred the cabbage.
- Add the cabbage to the slow cooker along with the tomato sauce, veggie stock, lemon juice, sugar, and all seasonings.
3
Cook:
- Cover and cook on High for 6 hours or on Low overnight.
- The beef becomes tender, the cabbage softens beautifully, and the sweet ‘n sour balance deepens with slow cooking.
4
Cool and Store:
- Once finished, allow to cool slightly.
- Portion into freezer-safe containers for easy reheat-and-serve meals throughout the week.
