Cabbage Beef Soup Potatoes (Printable version)

Comforting beef, cabbage, and potato soup simmered in a savory broth, perfect for warming meals.

# What you'll 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

# Directions:

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 from pot and set aside.
02 - In the same pot, add chopped onion, minced garlic, sliced celery, and carrots. Sauté for 5 minutes until vegetables are softened and fragrant.
03 - Stir in tomato paste and cook for 1 minute to develop flavor, stirring constantly to prevent burning.
04 - Return browned beef to the pot. Add potatoes, chopped 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 pot and simmer for 1 hour until beef is tender and vegetables are fully cooked.
06 - Remove and discard bay leaves. Taste soup and adjust salt and pepper seasoning as needed.
07 - Ladle hot soup into bowls. Garnish with fresh chopped parsley if desired. Serve immediately.

# Expert Advice:

01 -
  • The way the beef transforms from tough cubes to melt-in-your-mouth goodness while infusing every vegetable with deep savory flavor
  • It freezes beautifully, making it perfect for those days when cooking feels impossible but eating well still matters
  • The smoked paprika adds this subtle warmth that makes you feel hugged from the inside out
02 -
  • Don't skip browning the beef—those caramelized bits dissolve into the broth and create depth you can't achieve any other way
  • The soup tastes even better the next day, so consider making it ahead and letting the flavors marry overnight
  • If the broth reduces too much during simmering, just add a splash of water rather than more broth which might make it too salty
03 -
  • Cut all vegetables roughly the same size so they cook evenly and look beautiful in the bowl
  • If the soup seems too thin, mash a few potato chunks against the side of the pot to release their starch and thicken naturally

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