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Cabbage soup with beef
Such a common and ordinary dish as cabbage soup with beef may turn out to be the most beloved in the family if cooked with a special twist.
According to this recipe, cabbage soup with beef turns out thick, rich, with a characteristic beef flavor. The peculiarity of the preparation lies in the fact that the potatoes are first boiled whole in the broth and then mashed together with the sautéed mixture prepared from a blend of sunflower and butter. In this form, the potato does not weigh down the overall composition of the soup, but adds the necessary flavor. A large amount of cabbage is added, and it is not cooked to complete softness and falling apart into fibers - it should retain a slight crunch.
Ingredients
Show ingredients
- beef on the bone - 600 g;
- white cabbage - 350-400 g;
- potatoes - 300 g;
- carrots - 140 g;
- white onion - 80 g;
- tomato paste - 50 g;
- a blend of dried vegetables and herbs - 8 g;
- sweet pepper - 1/2 pepper;
- odorless vegetable oil - 2 tablespoons;
- butter - 40 g;
- bay leaf - 2 pcs;
- allspice - 5 berries;
- salt - approximately 2/3 tablespoons.
Preparation
- Prepare the ingredients. You will need 2.5 liters of water. It is better to take beef with bones (shoulder, ribs) - then the broth will be richer. Instead of tomato paste, you can use a fresh tomato. The dried blend can be replaced with fresh herbs (dill, parsley, celery).
- Rinse the beef well, removing small bone fragments that may have stuck to the meat. Place the meat in a pot, add water, and put it on the stove.
- While foam is not forming, you can use this time to peel the potatoes. Then, immerse them in cold water to keep them fresh.
- When the first lumps float, reduce the heat and skim off the foam as it forms.
- Immediately add not all the salt, but only part of it, and let the broth cook for 1.5 hours.
- In the meantime, prepare the remaining ingredients. Grate half of the carrot into long strips so that it matches the shape of the shredded cabbage (you can use a grater for Korean carrots).
- Slice half of the onion into thin strips.
- Add the remaining onion, carrot, as well as bay leaf and allspice to the broth.
- Cut the sweet pepper into long strips.
- Melt butter together with vegetable oil in a small frying pan.
- Add the onion to the pan and sauté until transparent.
- Add the carrot and simmer for one minute.
- Add the tomato and heat everything for a couple more minutes.
- After one and a half hours, add whole potatoes to the broth. Let them cook until ready (this will take about 20 minutes).
- During this time, finely shred the cabbage.
- Transfer the cooked potatoes and the boiled onions to the frying pan with the sauté and mash with a fork.
- The carrot, bay leaf, and allspice have given their aroma and flavor - they can be removed from the pot and discarded.
- Remove the meat from the broth and let it cool slightly.
- Remove the bones and cut the meat into pieces.
- Transfer them to the gently boiling broth.
- Add the dried herbs.
- As well as the sauté with mashed potatoes.
- As soon as the broth boils, add the cabbage.
- At first, it may seem that there is too much cabbage, but it will soften and its volume will decrease.
- Also send in the sweet pepper.
- The soup should boil for 3-4 minutes, then turn off the heat, cover the pot with a lid, and let it sit for about 10 minutes. The soup is ready.
Fragrant and hearty cabbage soup with beef beckons to the dining table. It should be served hot, distributing pieces of meat in the bowls and adding sour cream if desired.
