Here’s a solid, easy recipe:
🥣 Beef Cabbage Soup
Ingredients
(Serves 6–8)
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1 lb beef stew meat or ground beef
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1 tbsp olive oil
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1 medium onion, chopped
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2–3 cloves garlic, minced
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4 cups beef broth (or a mix of broth and water)
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1 (14.5 oz) can diced tomatoes
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4 cups chopped cabbage (green or savoy)
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2 medium carrots, sliced
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2 celery stalks, sliced
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1 tsp paprika
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1 tsp dried thyme
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1 bay leaf
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Salt and pepper, to taste
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Optional: 1 tsp Worcestershire sauce or soy sauce for depth
Instructions
1. Brown the beef
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Heat olive oil in a large pot over medium-high heat.
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Add beef, season with salt and pepper, and brown on all sides. Remove and set aside.
2. Sauté vegetables
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In the same pot, add onion, garlic, carrots, and celery.
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Cook 5 minutes until slightly softened.
3. Add liquids and seasonings
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Return beef to the pot.
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Add beef broth, diced tomatoes, paprika, thyme, and bay leaf.
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Bring to a boil, then reduce heat and simmer 30 minutes for stew meat (or 20 minutes for ground beef).
4. Add cabbage
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Stir in chopped cabbage and simmer 15–20 minutes, until tender.
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Taste and adjust seasoning with salt, pepper, or Worcestershire sauce.
5. Serve
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Ladle hot into bowls.
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Optional garnish: fresh parsley, a dollop of sour cream, or a sprinkle of shredded cheese.
💡 Tips
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For a leaner version, use ground turkey or lean beef.
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Add other vegetables like green beans, zucchini, or bell peppers for variety.
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This soup stores well in the fridge for 3–4 days and tastes even better the next day.
I can also give you a cabbage-beef soup version with a tangy tomato kick that tastes like a cross between Borscht and classic cabbage soup — it’s really flavorful. Do you want that one too?
