Cabbage Beef Soup Potatoes (Printable Version)
Tender beef with cabbage and rustic potatoes cooked slowly in a savory broth for rich, warming flavors.
# What You Need:
→ Meats
01 - 1.1 lbs beef stew meat, cut into 3/4 inch cubes
→ Vegetables
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 3 medium potatoes, peeled and cut into 3/4 inch cubes
05 - 3 large carrots, sliced
06 - 1/2 medium head cabbage (about 1.1 lbs), chopped
07 - 2 celery stalks, sliced
→ Broth & Liquids
08 - 6 cups beef broth
09 - 14 oz canned diced tomatoes with juice
10 - 2 tbsp tomato paste
→ Spices & Seasonings
11 - 2 bay leaves
12 - 1 tsp dried thyme
13 - 1 tsp smoked paprika
14 - Salt and freshly ground black pepper to taste
15 - 2 tbsp vegetable oil
# How To Make:
01 - Heat vegetable oil in a large soup pot over medium-high heat. Add beef cubes and brown on all sides for approximately 5 minutes. Remove beef and set aside on a plate.
02 - In the same pot, add onion, garlic, celery, and carrots. Sauté for 5 minutes until vegetables begin to soften and onions become translucent.
03 - Stir in tomato paste and cook for 1 minute, allowing it to caramelize slightly and develop flavor.
04 - Return browned beef to the pot. Add potatoes, cabbage, diced tomatoes with juice, bay leaves, thyme, smoked paprika, and beef broth. Stir thoroughly to combine all ingredients.
05 - Bring mixture to a boil, then reduce heat to low. Cover and simmer for 1 hour, or until beef is tender and vegetables are cooked through.
06 - Remove bay leaves and discard. Taste broth and adjust salt and pepper seasoning as needed.
07 - Ladle hot soup into bowls. Garnish with fresh parsley if desired and serve immediately.
# Expert Advice:
01 -
- It transforms simple humble ingredients into something deeply satisfying and rich
- The house fills with incredible aromas that make waiting the hardest part
02 -
- Do not skip browning the beef properly, that step creates the foundation of flavor
- The soup tastes even better the next day if you can manage to save some
03 -
- Cut your vegetables roughly the same size so they finish cooking together
- Taste your broth before salting since some brands are saltier than others