Russian Beef and Vegetable Soup
Warm, hearty, and bursting with flavor, Russian Beef and Vegetable Soup is a classic comfort dish that brings old-world charm to your table. This rich, slow-simmered soup features tender cubes of beef chuck, a medley of nutritious vegetables like cabbage, potatoes, carrots, and celery, and a robust broth infused with tomato paste, garlic, and aromatic bay leaves. Finished with fresh dill and a dollop of creamy sour cream, this rustic soup is perfect for chilly days or when you're craving something nourishing and satisfying. Pair it with slices of rye bread for an authentic touch, and enjoy a cozy meal steeped in tradition. Ready in just under two hours, this one-pot recipe is an effortless way to feed a crowd while filling your kitchen with enticing, savory aromas.
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Recipe Information
Ingredients
- 1 lb beef chuck (boneless, cubed)
- 4 cups white cabbage
- 2 large potato
- 2 carrots
- 1 yellow onion
- 2 celery stalks
- 3 garlic cloves
- 3 tbsp tomato paste
- 6 cups beef broth
- 2 bay leaves
- 2 tbsp fresh dill (chopped)
- 2 tbsp vegetable oil
- 1 tsp salt
- 0.5 tsp ground black pepper
- 1 cup sour cream (for serving)
- 4 slices rye bread (optional serving suggestion)
Instructions
Heat a large pot or Dutch oven over medium heat and add the vegetable oil.
Brown the beef chuck cubes on all sides for about 5-7 minutes. Remove the beef from the pot and set aside.
In the same pot, sauté the chopped onion, celery, and carrots until they are softened, about 5 minutes.
Add the minced garlic and cook for another 1-2 minutes, stirring frequently.
Stir in the tomato paste and cook for 2 minutes to enhance its flavor.
Return the beef to the pot and pour in the beef broth. Add the bay leaves, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low and simmer for 45 minutes.
Peel and cube the potatoes, and thinly slice the cabbage. Add both to the pot after the initial simmering time. Stir well.
Continue to simmer the soup for another 30-40 minutes, or until the beef and vegetables are tender.
Remove the bay leaves and taste for salt and pepper, adjusting as needed.
Serve hot, garnished with chopped dill and a dollop of sour cream. Pair with rye bread, if desired.
Nutrition Facts
Calories |
516 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.5 g | 35% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 1478 mg | 64% | |
| Total Carbohydrate | 43.3 g | 16% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 8.5 g | ||
| Protein | 24.4 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 153 mg | 12% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1282 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
