Cabbage Beef Soup Potatoes (Printable)
A rich mix of tender beef, cabbage, and potatoes simmered in savory broth for a satisfying meal.
# 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 begin to soften.
03 - Stir in tomato paste and cook for 1 minute to develop flavor.
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 pot and simmer for 1 hour, or until beef and vegetables are tender.
06 - Remove bay leaves from soup. Taste broth and adjust salt and pepper seasoning as needed.
07 - Ladle hot soup into bowls. Garnish with fresh parsley if desired. Serve immediately while hot.
# Expert Advice:
01 -
- This soup somehow tastes even better the next day, making it perfect for busy weeknights
- The combination of sweet cabbage and smoky paprika creates a depth you would not expect from such simple ingredients
02 -
- Browning the beef properly is worth the extra five minutes—it creates a depth of flavor you cannot achieve any other way
- Add the cabbage toward the end of the hour if you prefer it to retain some texture instead of melting completely into the broth
03 -
- Cut all vegetables into uniform sizes so they cook evenly and nothing becomes mushy before the rest is done
- Let the soup rest off the heat for ten minutes before serving—the flavors settle and become more harmonious