Cabbage Beef Soup Potatoes

My grandmother never wrote down recipes, but this soup was the one I begged her to teach me before I left home. We stood in her tiny kitchen on a gray Sunday morning, her hands moving instinctively while I tried to measure everything into notebook margins. The smell of tomatoes and beef simmering together still takes me back to that cracked linoleum floor and her patience with my clumsy chopping.

Last winter, my neighbor came over shivering after her heating broke. I ladled this soup into mismatched bowls while we sat at my kitchen table watching snow pile up outside. She took one sip, closed her eyes, and said it reminded her of her childhood in Eastern Europe. That unexpected moment of connection over a simple pot of soup is exactly why I keep making it.

Ingredients

• Beef stew meat: Choose well-marbled chuck or round, cutting it into uniform cubes so everything cooks evenly
• Onion and garlic: The foundation that builds depth as they soften in the pot
• Potatoes: Russets or Yukon Golds hold their shape beautifully during long simmering
• Carrots and celery: These aromatics add sweetness and subtle crunch to every spoonful
• Cabbage: Adds sweetness and texture while absorbing all those savory flavors
• Beef broth: Homemade is ideal, but a good quality store-bought version works perfectly
• Canned diced tomatoes: The juice thickens the broth naturally while the tomatoes melt away
• Tomato paste: Concentrated umami that deepens the entire soup
• Bay leaves and thyme: Classic herbs that perfume the broth as it simmers
• Smoked paprika: My secret addition for subtle warmth and complexity
• Salt and pepper: Season gradually and taste often, adjusting at the end
• Vegetable oil: Use something neutral with a high smoke point for browning

Instructions

Get the beef golden:

Heat oil in your large soup pot over medium-high heat, then add beef cubes in a single layer, letting them develop a deep brown crust on all sides, about 5 minutes. Set aside on a plate, leaving those gorgeous browned bits behind.

Build the flavor base:

In the same pot, toss in onion, garlic, celery, and carrots, stirring occasionally for 5 minutes until they soften and the kitchen starts smelling amazing.

Add the tomato paste:

Stir it in and let it cook for just 1 minute until it darkens slightly, which concentrates its sweetness.

Bring everyone together:

Return the beef to the pot, then add potatoes, cabbage, diced tomatoes with their juice, bay leaves, thyme, smoked paprika, and broth, stirring until everything is mingling.

Let it simmer gently:

Bring to a boil, then reduce heat to low, cover, and let it bubble away for 1 hour until the beef is fork-tender and the potatoes are creamy.

Finish and serve:

Fish out the bay leaves, taste the broth, and add more salt or pepper if needed, then ladle into bowls while steaming hot.

Save

My daughter used to pick around the cabbage when she was little, until the day she helped me chop it and understood how it soaked up all that beefy flavor. Now she requests extra cabbage in her bowl and says it is the best part. Watching tastes evolve and memories form around this recipe has been one of the quiet joys of parenting.

Making It Your Own

Sometimes I add a splash of Worcestershire sauce right at the end for extra depth, or stir in a handful of fresh parsley just before serving for bright contrast against the rich broth. A splash of red wine vinegar can also wake everything up if the soup feels too heavy.

Perfect Pairings

Crusty bread is non-negotiable for soaking up that flavorful broth, but a simple green salad with sharp vinaigrette cuts through the richness beautifully. On really cold nights, I serve it with baked potatoes on the side for the ultimate comfort dinner.

Storage and Leftovers

This soup keeps beautifully in the refrigerator for up to four days, and honestly, the flavors meld and improve overnight. The potatoes will continue absorbing broth, so you might need to add a splash of water or extra broth when reheating.

• Cool completely before transferring to airtight containers
• Freeze for up to three months, leaving space at the top as liquids expand
• Reheat gently over medium-low heat, stirring occasionally

Save

There is something profoundly grounding about a pot of soup bubbling away on the stove, filling the house with promises of warmth and nourishment. This humble combination of beef and cabbage has fed my family through sickness, celebrations, and ordinary Tuesdays, becoming more than just dinner along the way.

Recipe FAQs

→ What cut of beef is best for this soup?

Beef stew meat cut into cubes works best as it becomes tender after slow simmering, releasing rich flavor.

→ Can I substitute the cabbage with other greens?

Yes, sturdy greens like kale or collard greens can replace cabbage, adding a slightly different texture and taste.

→ How do I prevent the potatoes from disintegrating during cooking?

Use waxy potatoes and cut them into firm cubes. Add them after the beef browns to avoid overcooking.

→ What spices enhance the soup's flavor?

Bay leaves, dried thyme, and smoked paprika create a balanced, aromatic profile that complements the meat and vegetables.

→ Is it possible to make this soup vegetarian?

Yes, substitute beef broth with vegetable broth and omit the beef, boosting flavor with extra vegetables or plant-based proteins.