Beef Cabbage Soup

This Russian Beef and Cabbage Soup Recipe is comfort food at its best. Seasoned beef chunks with fresh cabbage, potatoes, onions, and carrots. The soup is hearty and filling and is so satisfying on a cool day.

Beef Cabbage soup recipe in a bowl topped with sour cream, ground pepper, and herbs.

How to Make Beef and Cabbage Soup:

Season meat for soup. Slice garlic into thin slices. Break up bay leaf. Cube meat into bite-sized pieces.

Combine meat, garlic, bay leaf, salt and pepper. Mix well and refrigerate at least one day or up to 5 days.

Bring water to a boil. Rinse seasoned meat (just to get the bay leaf and garlic off). Add the meat to boiling water and cook 35 – 40 minutes on medium/high heat until meat is tender.

Sauté the vegetables. Chop the onion finely. Grate carrot.

Sauté onion with 2 tsp oil until onion is tender, 4-5 minutes. Add grated carrots and 3 tsp oil. sauté until carrots are tender, 4-5 minutes.

Remove skin from tomatoes, chop finely and add to pan, stir. Add the ketchup and sour cream, mix and allow to simmer about a minute. Remove from heat.

How to prepare the vegetable sauté for this beef cabbage soup recipe.

Cube potatoes and add to a bowl, pour cold water over potatoes until ready to use.

Shred cabbage and set aside.

Once meat is tender, drain water from the potatoes and add to the pot with boiling meat. Season water with 2 tsp salt and ¼ tsp pepper. Cook 10 minutes on med/high heat, in a soft boil.

Add the cabbage to the pot. Cook another 10-15 minutes, until potatoes are cooked and tender.

Add the sautéed vegetable to the pot. Mix everything and turn down heat to a simmer for about 5 minutes. Add fresh herbs and remove from heat.

 How to cube the potatoes, shred the cabbage for this vegetable beef soup.

This cabbage soup is rather popular in the Russian and Ukrainian kitchen. Though everyone has their own version of the soup, I love this recipe most. The seasoning penetrates deep into the meat and it becomes so tender and flavorful when cooked. The added potatoes with carrots and vegetables make it a wonderful hearty soup.

 A bowl of beef cabbage soup topped with fresh herbs, sour cream and pepper.

Enjoy the cabbage soup with a dollop of sour cream.

Try these other great soup recipes;  Creamy Chicken SoupMeatball Russian Soup, Broccoli Cheddar Soup

Tools used to make this soup; ladle, grater, skillet, stockpot.

Print Recipe
5 from 3 votes

Beef Cabbage Soup

A hearty soup with seasoned beef meat, fresh cabbage, potatoes and vegetables. The perfect Russian soup.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Soup
Cuisine: American, Russian
Keyword: cabbage soup
Servings: 8 servings
Calories: 269kcal
Author: Valentina's Corner

Ingredients

  • 1 lb beef (sirloin, stew or your fav), cut into bite-sized pieces

Meat Seasoning-

  • 1 tsp salt
  • 1/4 tsp pepper
  • 2 garlic cloves, sliced
  • 1 large bay leaf

Soup-

  • 14 cups water
  • 4-6 med/large potatoes, cubed
  • 1/2 medium white cabbage, shredded
  • 2 carrots, shredded
  • 1 small onion, chopped
  • 5 tsp olive or canola oil, divided
  • 2 fresh medium tomatoes, chopped
  • 1 Tbsp ketchup
  • 1 Tbsp sour cream
  • 1 garlic clove, minced minced
  • 2 tsp salt
  • 1/4 pepper
  • fresh herbs, any
  • serve with sour cream

Instructions

Seasoning the Meat-

  • Cube meat into bite-size pieces. Season with the salt and pepper. Slice garlic and add to meat. Break up a bay leaf, add to meat. Mix everything and refrigerate for at least one day (up to 5 days).
  • Bring water to a boil. Rinse seasoned meat (just to get the bay leaf and garlic off). Add the meat to boiling water and boil for 35-40 minutes on medium/high heat until meat is tender.
  • Chop onion finely. Shred carrot.
  • Saute onion with 2 tsp oil until onion is soft (about 5 minutes). Add shredded carrots and 3 tsp oil, saute until carrots are soft (about 6 minutes).
  • Remove skin from tomatoes, chop and add to vegetables, mix. Add the ketchup and sour cream, mix and turn off heat. Let it simmer about a minute and remove from heat. Set aside.
  • Cube potatoes and add to bowl, pour cold water over potatoes until ready to use.
  • Shred cabbage, set aside.
  • Once meat is tender, drain the potatoes and add to the meat. Add the 2 tsp salt, 1/4 pepper. Cook 10 minutes on med/high heat.
  • Add the cabbage to the pot. Cook another 10-15 minutes (until potatoes are cooked). Add the sauteed vegetable from pan, add fresh herbs. Allow soup to cook another 2-3 minutes. 
  • Enjoy with sour cream.

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Show 8 Comments
  • Oksy 01/23/2019, 4:22 pm Link Reply

    Thank you for another absolutely wonderful recipe!! I made this today with turkey instead (I didn’t have any beef on hand). Oh my goodness! Sooo good!! Perfect for a cold day!

    • Valentina's Corner 01/25/2019, 1:08 am Link Reply

      That just makes me so happy, Oksy! Thanks for the awesome feedback. 🙂 Stop by and visit again.

  • Lilly 04/13/2018, 4:53 pm Link Reply

    So delicious! Made this today. I appreciate all the effort you put in, to share your recipes with folks. New to your site ?‍♀️

    • admin 04/13/2018, 6:29 pm Link Reply

      Lilly, HUGE Welcome to our family’s blog! We are so happy you found us. 🙂
      Glad you tried this recipe and like it. Hoping you’ll stick around and try some of our other recipes. Have a blessed weekend.

  • Marina Baranov 06/08/2017, 9:02 am Link Reply

    Thank you soo much for sharing this recipe! My mom always made her borsht with chicken, but for my husband, it just isn’t borsht if it doesn’t have beef in it. I am always at a loss as to what kind of beef to buy and how to prepare it. Did I have to soak it in water to get all the blood out, how long did I have to cook it, what cut did I need? I’ve made a few attempts but I just wasn’t doing something right. I followed your suggestion and got sirloin, and went ahead and trimmed, cubed, and seasoned it overnight. What a difference! We all enjoyed it, including our toddlers. My husband said this was the best borsht he had ever eaten in his life! I did add some beets to this and fresh dill, as I tried to open the link with the recipe for red borsht but couldn’t for some reason Thank you a million times for sharing- this recipe is definitely a keeper! I’m hooked to your site now, you haven’t disappointed me with single recipe yet, and I’m thinking of just printing every recipe that I could find and just binding them into a sort of cookbook, lol! I really appreciate all of the clear instructions. God bless!

    • admin 06/08/2017, 5:48 pm Link Reply

      Aaawwww, Marina. You just totally made my day. Was grinning from ear to ear with you sweet comment. Honestly, it’s comments like yours that make blogging such a joy and encourage me to continue blogging (especially on days when I feel like I should just let it go).
      Thanks BUNCHES. Tell your hubby I so appreciate the approval. Well, and a big pat on the back to you for your cooking skills. 🙂 🙂
      Here’s the link to our classic RED BORSCHT.

  • jessica 01/05/2016, 2:22 pm Link Reply

    How many carrots did you use?

    • admin 01/05/2016, 6:16 pm Link Reply

      Oooh thank you for catching that. 2 small carrots. 🙂

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