Beef Cabbage Soup
A hearty soup with seasoned beef meat, fresh cabbage, potatoes and vegetables. The perfect Russian soup.
beef (sirloin, stew or your fav), cut into bite-sized pieces
garlic cloves, sliced
large bay leaf
med/large potatoes, cubed
medium white cabbage, shredded
small onion, chopped
olive or canola oil, divided
fresh medium tomatoes, chopped
garlic clove, minced
fresh herbs, any
serve with sour cream
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.