Beef and Cabbage Soup
This hearty Beef and Cabbage Soup is that perfect bowl of soup! Seasoned tender beef chunks with fresh cabbage, potatoes, onions, and carrots in a seasoned soup base.
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
- 5 tsp olive or canola oil, divided
- 1 small onion, chopped
- 2 carrots, shredded
- 2 fresh medium tomatoes, chopped
- 1 Tbsp ketchup
- 1 Tbsp sour cream
- 1 garlic clove, minced
- 2 tsp salt
- 1/4 pepper
- 1/2 medium green cabbage, shredded
- 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.