Description
Rustic hearty beef and cabbage soup combines robust flavors from Central European kitchens. Warm ingredients simmer together, creating a nourishing meal that connects you with traditional comfort and wholesome cooking.
Ingredients
Scale
- 2.5 lbs (1.13 kg) roast beef, with marbleized fat, cut into 2–3 inch chunks
- 1 medium cabbage (about 10 cups), chopped
- 7–8 cups lower-sodium beef broth, including reserved broth
- 5–6 cups water and lower-sodium beef broth mixture (half water, half packaged broth)
- 4 carrots (about 3 cups), chopped
- 15 oz (425 g) tomato sauce
- 2 leeks (light green and white parts only, about 2 cups), chopped
- 3 tbsps tomato paste
- 3 tbsps olive oil
- 2 stalks celery (about 1 cup), chopped
- 4 cloves garlic, minced
- 1 tbsp Worcestershire sauce
- 3 bay leaves
- 1 tsp thyme
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Meat Preparation: Trim fat from beef roast, pat dry, and cut into 1-inch chunks. Season generously with salt and pepper.
- Browning Process: Heat olive oil in stockpot over medium-high heat. Brown meat in batches, creating a rich golden crust on each piece to develop deep flavor complexity.
- Liquid Foundation: Deglaze pot with tomato paste and beef broth, scraping up caramelized bits. Return meat to pot, cover, and simmer 1.5-2.5 hours until meat becomes exceptionally tender and easily shredded.
- Vegetable Sauté: In same stockpot, sauté leeks, celery, carrots, and thyme. Add garlic during final moments to prevent burning and release aromatic essence. Cook for 4-5 minutes until vegetables become slightly softened.
- Soup Assembly: Incorporate tomato sauce, reserved cooking liquid, chopped cabbage, Worcestershire sauce, and bay leaves. Simmer 15-20 minutes until cabbage turns tender and translucent.
- Final Touches: Reintroduce shredded beef to soup, gently stirring to combine. Remove bay leaves, adjust seasonings, and serve in warm bowls, ensuring a harmonious blend of robust meat, tender vegetables, and rich broth.
Notes
- Meat Selection Matters: Choose a well-marbled beef roast for maximum flavor and tenderness, ensuring a rich and satisfying soup experience.
- Browning Technique Crucial: Patience during meat browning creates deep, caramelized flavors that form the soup’s flavor foundation.
- Liquid Gold Preservation: Reserving cooking liquid intensifies the soup’s depth and ensures no flavor is lost during preparation.
- Cabbage Cooking Wisdom: Monitor cabbage closely to prevent overcooking, keeping it tender yet slightly crisp for optimal texture and nutritional value.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: European
Nutrition
- Serving Size: 7
- Calories: 350
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 7 g
- Protein: 25 g
- Cholesterol: 70 mg