Veggie Soup With Beef and Cabbage
Beef vegetable soup with cabbage is a little sweet, a little sour and loaded with tender beef. This hearty Cabbage and Beef Soup will be the comfort food you need!
Many years ago, my friend from college introduced me to cabbage borscht (AKA Cabbage Beef Soup) at a Jewish deli. I love beets, but I am not a fan of borscht soup. So when my friend told me I must get the cabbage borscht, I was a little hesitant. But there were no beets in this soup.
Her grandmother made the best cabbage borscht and the deli we would frequent for lunch was a close second. I obliged and have been a fan ever since.
Cabbage borscht is not like the cold beet soup many think borscht is. It is a sweet and slightly sour vegetable soup filled with tender pieces of beef brisket, cabbage and tomatoes.
It is my all time favorite soup. I decided to make my own version and call it Cabbage and Beef Soup so no one would think it's a cold beet soup.
Ingredients Needed For Cabbage and Beef Soup
- Beef Roast – Select a bottom round, chuck, brisket, etc.
- Olive Oil – Or your favorite light, neutral oil.
- Onion – A sweet onion will add a nice flavor.
- Carrots – Chop into even sized pieces.
- Cabbage – Core and chop a head of green cabbage.
- Beef Broth – Use canned or homemade.
- Water
- Tomatoes – Used canned diced tomatoes. Select fireroasted tomatoes for a smoky flavor.
- Lemons – Lemon juice brings the flavors together and adds a brightness to the dish.
- Sugar – White sugar will hel to cut the acidity.
- Tomato Paste – Helps to thicken the sauce just a bit and adds a deep tomato flavor.
- Salt and Pepper – to taste
Cuts of Beef That Can Be Used
The beef I used for this soup was a Certified Angus Beef ® bottom round roast. I went for a leaner cut. A chuck roast is a fattier cut but would make the soup much richer. Brisket, boneless short ribs, or any cut of beef that can be cooked long and slow would work. Whichever cut you pick would be delicious, and I hope you will try it.
How To Make Beef Vegetable Soup with Cabbage
- In a large soup pot, saute the beef roast in the olive oil on medium heat until brown. Add onions and carrots. Saute until veggies are wilted.
- Add cabbage, broth, water, tomatoes, lemon juice, sugar and tomato paste. Stir, cover and simmer on low for 2 to 3 hours or until meat is tender and will shred with a fork.
- Add salt and pepper to taste. Extra water can be added while cooking if soup gets too thick.
Storing Leftovers
I made a double batch and stored several containers in my freezer. There is nothing like coming home on a chilly day to a bowl of this warm cabbage and beef soup.
It's a really good soup recipe to freeze. Just store in air tight containers, then defrost and heat up in the microwave or in a pot on the stove.
The leftovers are delicious!
Serve This Soup With:
- Cheese Beer Bread
- Jalapeno Cheddar Corn Bread via Swirls of Flavor
- Old Fashioned Buttermilk Biscuits via Restless Chipotle
Try My Other Soup Recipes!
- Best Chicken Noodle Soup
- Wonton Soup Made in 10 Minutes
- Easy Egg Drop Soup with Orzo
- Quick Vegetable Barley Soup (Vegan)
- Spicy Lentil Soup with Chicken Sausage
If you like this cabbage and beef soup, please leave a 5-star rating.
Cabbage and Beef Soup
This hearty soup is a perfect dinner on a chilly night.
Servings: 8 servings
Calories: 251 kcal
- 1 ½ pound beef roast, bottom round, chuck, brisket, etc, cut into 4 pieces
- 1 Tablespoon olive oil
- 1 large onion peeled and chopped
- 3 large carrots cleaned and chopped
- 1 large head of cabbage cored and chopped
- 32 ounces beef broth
- 2 cups water plus more if needed
- 1 can 15 ounces diced tomatoes
- the juice from 2 medium sized lemons
- ½ cup sugar
- 2 Tablespoons tomato paste
- salt and pepper to taste
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In a large soup pot, saute the beef roast in the olive oil on medium heat until brown. Add onions and carrots. Saute until veggies are wilted.
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Add cabbage, broth, water, tomatoes, lemon juice, sugar and tomato paste. Stir, cover and simmer on low for 2 to 3 hours or until meat is tender and will shred with a fork.
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Add salt and pepper to taste. Extra water can be added while cooking if soup gets too thick.
Calories: 251 kcal | Carbohydrates: 23 g | Protein: 20 g | Fat: 8 g | Saturated Fat: 2 g | Cholesterol: 52 mg | Sodium: 560 mg | Potassium: 668 mg | Fiber: 3 g | Sugar: 18 g | Vitamin A: 3995 IU | Vitamin C: 44.8 mg | Calcium: 70 mg | Iron: 2.6 mg
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