Cabbage Beef Soup Potatoes (Print Page)

Tender beef and fresh cabbage meld with potatoes in a comforting, slow-simmered dish perfect for cold days.

# What You 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 tbsp tomato paste
11 - 2 tbsp vegetable oil
12 - 1 bay leaf
13 - 1 tsp dried thyme
14 - 1 tsp paprika
15 - Salt and black pepper, to taste

→ Garnish

16 - 2 tbsp fresh parsley, chopped

# Directions:

01 - Heat vegetable oil in a large pot over medium-high heat. Add beef cubes and brown on all sides, about 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, or 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 Tips:

01 -
  • Everything cooks in one pot so you can forget it while the house fills with that incredible simmered-all-day smell
  • The beef becomes impossibly tender and the cabbage sweetens as it cooks, transforming simple ingredients into something that tastes like it took way more effort than it actually did
02 -
  • Don't rush the browning step on the beef, because that caramelization is where most of the deep flavor comes from
  • The soup will thicken slightly as it sits, which is completely normal and actually how I prefer it
03 -
  • Cut your vegetables into similar-sized pieces so they cook evenly and nobody gets a giant chunk of undercooked potato
  • If the soup seems too thick, just add a splash more water or broth rather than over-seasoning to compensate

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