Cabbage Beef Soup Potatoes (Print Page)

Savory blend of beef, cabbage, potatoes in a rich, flavor-packed broth perfect for warming meals.

# What You Need:

→ Meats

01 - 1.1 lbs beef stew meat, cut into 0.75 inch cubes

→ Vegetables

02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 3 medium potatoes, peeled and cut into 0.75 inch cubes
05 - 3 large carrots, sliced
06 - 0.5 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 and set aside.
02 - In the same pot, add onion, garlic, 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 and caramelize slightly.
04 - Return browned beef to the pot. Add potatoes, cabbage, diced tomatoes with juice, bay leaves, thyme, smoked paprika, and beef broth. Mix thoroughly to combine all ingredients.
05 - Bring mixture to a boil, then reduce heat to low. Cover and simmer for 1 hour until beef is tender and vegetables are fully cooked through.
06 - Remove bay leaves from the soup. Taste broth and adjust salt and pepper seasoning as desired.
07 - Ladle hot soup into bowls and serve immediately, garnished with fresh parsley if preferred.

# Expert Tips:

01 -
  • The broth develops this incredible depth from the browned beef and tomato paste, like its been simmering all day even though it only takes an hour
  • Everything cooks in one pot, so you get maximum flavor with minimum cleanup
02 -
  • Dont rush the beef browning step, those browned bits stuck to the bottom of the pot dissolve into the broth and make it taste like it simmered for hours
  • Give yourself enough time to simmer the full hour, rush it and the beef will be tough instead of meltingly tender
03 -
  • Cut all your vegetables into similar sized pieces so they cook evenly and every spoonful has a bit of everything
  • If the soup gets too thick, just add a splash more broth or water

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