Cabbage Beef Soup Potatoes (Printable version)
Savor a warm blend of beef, cabbage, potatoes, and aromatic spices slow-cooked for rich flavors.
# What you'll need:
→ Meats
01 - 1.1 lb beef stew meat, cut into ¾-inch cubes
→ Vegetables
02 - 1 medium onion, diced
03 - 2 cloves garlic, minced
04 - 3 medium potatoes, peeled and diced
05 - 3 carrots, sliced
06 - ½ head green cabbage, chopped (about 1 lb)
07 - 2 celery stalks, sliced
→ Pantry
08 - 6 cups beef broth
09 - 1 can (14 oz) diced tomatoes, with juice
10 - 2 tablespoons tomato paste
11 - 2 tablespoons vegetable oil
12 - 1 bay leaf
13 - 1 teaspoon dried thyme
14 - 1 teaspoon paprika
15 - Salt and black pepper, to taste
→ Garnish
16 - 2 tablespoons fresh parsley, chopped
# Directions:
01 - Heat vegetable oil in a large pot over medium-high heat. Add beef cubes and brown on all sides for 5-6 minutes. Remove and set aside.
02 - In the same pot, add onion and celery. Sauté for 4-5 minutes until softened. Add garlic and cook 1 minute more.
03 - Stir in tomato paste and paprika; cook for 1 minute to develop flavors.
04 - Return beef to the pot. Add potatoes, carrots, cabbage, diced tomatoes with juice, beef broth, bay leaf, and thyme. Season with salt and pepper.
05 - Bring to a boil, reduce heat, and simmer uncovered for 1 hour 15 minutes until beef is tender and vegetables are cooked through.
06 - Remove bay leaf. Taste and adjust seasoning if needed.
07 - Ladle soup into bowls and garnish with chopped parsley if desired. Serve hot.
# Expert Advice:
01 -
- The flavors meld together beautifully overnight, so leftovers taste even better than the first bowl
- Everything simmers in one pot, making cleanup almost as comforting as the meal itself
02 -
- Patting the beef dry before browning ensures you get that gorgeous caramelization instead of steaming the meat
- The soup will continue to thicken as it sits, so don't worry if the broth seems thinner than you expect initially
03 -
- Cutting all vegetables to similar sizes ensures everything finishes cooking at the same time
- Letting the soup rest for 10 minutes off the heat before serving allows the flavors to settle and the broth to clarify slightly