Cabbage Beef Soup Potatoes (Printable)

Tender beef, cabbage, and potatoes combine for a warm, satisfying meal perfect for cold days.

# What You'll Need:

→ Meats

01 - 1.1 lbs 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 (optional)

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 flavor.
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. Ladle soup into bowls and garnish with chopped parsley if desired. Serve hot.

# Expert Advice:

01 -
  • Everything cooks in one pot so you have almost nothing to clean afterward
  • The flavor develops overnight so you actually want to eat the leftovers
  • It uses humble ingredients that transform into something restaurant worthy
02 -
  • The soup will taste better the next day so consider making it ahead
  • Cabbage releases water as it cooks so the soup may thicken over time
  • Browning the beef well adds a depth of flavor you cannot get otherwise
03 -
  • Cut all vegetables to roughly the same size so they cook evenly
  • Do not rush the browning step since it creates the foundation of flavor

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