Beef and Red Cabbage Soup Recipe
It’s the perfect meal to bring comfort and nourishment. One soup that always stands out is Beef and Red Cabbage Soup Recipe.
Equipment
- Large Soup Pot or Dutch Oven
- Cutting Board and Sharp Knife
- Measuring Cups and Spoons
- Wooden Spoon or Stirring Utensil
- Strainer (for draining broth) (Optional)
- Ladle (for Serving)
Ingredients
- Beef Stew Meat = 01 lb or beef chuck (cut into bite-sized pieces)
- Olive Oil = 01 tablespoon for browning the beef
- Onion = 01 small diced
- Carrots = 02 medium peeled and sliced
- Garlic = 03 cloves minced
- Beef = 04 cups broth
- Water = 1 ½ cups
- Red Cabbage = 01 medium shredded
- Potatoes = 03 medium peeled and diced
- Leaves = 02 bay
- Thyme = 01 teaspoon dried
- Salt and Pepper to taste
- Vinegar = 01 tablespoon for added tang (Optional)
Instructions
- Step by Step Instructions:
Step 01: Brown the Beef
- Heat olive oil in a large pot over medium-high heat.
- Add the beef stew meat and brown on all sides.
- Cook for about 5-7 minutes. Remove and set aside.
Step 02: Sauté the Vegetables
- In the same pot, add the diced onion and carrots.
- Cook for 4-5 minutes until the onions soften.
- Add minced garlic and cook for another minute.
Step 03: Add the Broth and Seasonings
- Return the beef to the pot. Pour in beef broth and water.
- Stir in bay leaves, thyme, salt, and pepper.
- Bring to a simmer.
Step 04: Cook the Soup
- Cover the pot and cook on low heat for 45-60 minutes.
- Wait until the beef becomes tender and the flavors mix.
Step 05: Add Cabbage and Potatoes
- Add shredded cabbage and diced potatoes to the pot.
- Stir to combine and let it simmer for 25-30 minutes.
- Cook until the cabbage and potatoes are tender.
Step 06: Adjust the Seasoning
- Taste the soup and adjust salt and pepper.
- If desired, stir in 1 tablespoon of vinegar.
Step 07: Serve
- Remove the soup from the heat.
- Ladle into bowls and serve hot with crusty bread.
Servings and Preparation Times
- Preparation Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 50 minutes
- Servings: 6 servings
Notes
- Use Beef Chuck or Stew Meat: These cuts are perfect for slow cooking and become tender in the broth.
- Don’t Overcook the Cabbage: You want it to be tender but not mushy.
- Adjust Seasoning: Taste as you cook and adjust the salt and pepper.
- Use Fresh Herbs: Fresh thyme and bay leaves add more flavor than dried herbs.
- Add Some Vinegar: A splash of vinegar at the end enhances the flavor and cuts the richness.
- Make it Ahead: The soup tastes even better the next day as the flavors meld together.