Cabbage Beef Soup Potatoes

My grandmother used to make soup whenever the weather turned gray, filling her tiny kitchen with steam that fogged up the windows. She never measured anything, just added handfuls of this and pinches of that until it tasted right. I've finally recreated her cabbage and beef soup, though I admit I use measuring cups to be sure. Something about cabbage simmering with beef just feels like home.

Last winter, my neighbor came over shivering after her car broke down during a snowstorm. I had this soup bubbling away on the stove, and I watched her shoulders drop three inches as she wrapped her hands around the bowl. She asked for the recipe before she even finished her first spoonful.

Ingredients

• Beef stew meat: Chuck or shoulder cuts work beautifully here, becoming fork tender during the long simmer time
• Onion and celery: These aromatic foundations build layers of flavor that deepen as the soup cooks
• Garlic: Minced fresh garlic adds that essential savory base that makes the kitchen smell incredible
• Potatoes: Yukon Gold or russet hold their shape while becoming creamy soft in the hot broth
• Carrots: They add natural sweetness and beautiful color against the green cabbage
• Green cabbage: Half a head is perfect, providing texture and bulk without overpowering other flavors
• Beef broth: Use a good quality broth, homemade if you have it, for the deepest flavor foundation
• Diced tomatoes: The juice becomes part of the broth while the tomatoes add body and acidity
• Tomato paste: This concentrates the beefy flavor and gives the soup its rich reddish hue
• Paprika and thyme: These dried herbs provide warmth and earthiness that complement the beef perfectly
• Bay leaf: One leaf adds subtle depth that ties all the flavors together
• Vegetable oil: A neutral oil for browning the beef and starting the aromatic base
• Salt and pepper: Essential for bringing all flavors forward and balancing the sweetness
• Fresh parsley: A bright garnish that cuts through the richness and adds fresh color

Instructions

Brown the beef:

Heat oil in your large soup pot over medium high heat and add the beef cubes in batches. Let them sear undisturbed for a couple minutes before turning to develop a dark crust on all sides, about 5 to 6 minutes total. Set aside the browned meat while you build your flavor base.

Build the aromatics:

In the same pot, add your diced onion and celery slices into those delicious browned bits left behind. Sauté for 4 to 5 minutes until the onion turns translucent and fragrant. Add the minced garlic and cook for just one minute more, watching carefully so it does not burn.

Add depth with tomato:

Stir in the tomato paste and paprika, letting them cook for about a minute. This step caramelizes the tomato paste and blooms the paprika, intensifying their flavors before any liquid hits the pot.

Combine everything:

Return the beef to the pot along with potatoes, carrots, chopped cabbage, diced tomatoes with their juice, and beef broth. Tuck in the bay leaf and sprinkle thyme over the top. Season generously with salt and pepper, keeping in mind you can adjust later.

Simmer to tenderness:

Bring everything to a boil, then reduce heat to low and let it simmer uncovered for 1 hour and 15 minutes. The beef should become tender enough to break with a fork and the vegetables completely soft. Give it an occasional stir and add a splash of water if it reduces too much.

Final touches:

Fish out and discard the bay leaf, then taste the soup and adjust seasoning with more salt or pepper as needed. The flavors should be rich and well balanced at this point.

serve it up:

Ladle the hot soup into bowls and scatter fresh parsley on top for a pop of bright green. Serve immediately while steaming hot, with crusty bread if you like.

Save

This recipe became a tradition in my house during a particularly brutal winter when everyone seemed to be getting sick. Something about those long simmering vegetables and beef felt medicinal, even if that was just wishful thinking. Now whenever anyone mentions they are feeling under the weather, I automatically reach for my soup pot.

Making It Ahead

This soup rewards patience and actually improves after a day in the refrigerator. The flavors meld together and the cabbage softens further into the broth. Make it on Sunday and you will have the best lunches of your week waiting for you.

Freezing Instructions

Portion cooled soup into freezer safe containers, leaving some space at the top for expansion. It will keep beautifully for up to three months in the freezer. Thaw overnight in the refrigerator before reheating gently on the stove.

Serving Suggestions

A hunk of crusty sourdough bread is perfect for soaking up that flavorful broth. A simple green salad with vinaigrette cuts through the richness beautifully. For a heartier meal, serve with boiled potatoes or crusty rolls on the side.

• Crumbled bacon on top adds a smoky dimension
• A dollop of sour cream makes it creamy and rich
• Cracked black pepper right before serving wakes up the flavors

Save

There is something deeply satisfying about putting a simple pot of soup on the stove and letting time do all the work. This cabbage and beef soup is comfort in a bowl, exactly the kind of food that makes a house feel like a home.

Recipe FAQs

→ How should I brown the beef for best flavor?

Heat vegetable oil over medium-high heat and brown beef cubes evenly on all sides to seal in juices and develop rich flavor before simmering.

→ Can other vegetables be added to the soup?

Yes, carrots and celery complement the cabbage and potatoes well, adding sweetness and texture to the hearty base.

→ What is the ideal simmering time for tender meat?

Simmer gently for about 1 hour 15 minutes or until the beef becomes tender and vegetables are fully cooked through.

→ How can the soup be made lighter?

Substitute lean beef cuts or ground beef to reduce fat content while maintaining the rich taste of the dish.

→ What herbs enhance the flavor of this dish?

Dried thyme and bay leaf provide a subtle earthy aroma, while paprika adds a mild smoky depth to balance the ingredients.

→ Is this dish suitable for gluten-free diets?

Yes, as long as gluten-free beef broth is used, this soup avoids gluten and is suitable for sensitive diets.