Russian Cabbage Soup
Warm up with the hearty and traditional flavors of Russian Cabbage Soup, a soul-soothing classic that combines tender beef, vibrant vegetables, and fragrant herbs in a rich, savory broth. Slow-simmered bone-in beef forms the base of this comforting soup, while shredded cabbage, potatoes, onions, and carrots add layers of texture and flavor. A touch of tomato paste enhances the depth of the broth, and a sprinkle of fresh dill infuses the dish with a bright, herbal finish. Perfectly seasoned with bay leaves, garlic, and black pepper, this soup is best served piping hot with a dollop of tangy sour cream and a slice of rustic rye bread. Ready in just over two hours, this wholesome dish is ideal for cozy dinners or meal prep, offering a delicious taste of Eastern European cuisine.
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Recipe Information
Ingredients
- 500 grams beef (bone-in, such as short ribs or beef shank)
- 2 liters water
- 500 grams cabbage
- 3 medium potatoes
- 1 large carrot
- 1 large onion
- 2 garlic cloves
- 2 tablespoons tomato paste
- 2 bay leaf
- 2 tablespoons dill (fresh)
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon per serving sour cream (for serving)
- 1 slice per serving rye bread (optional, for serving)
Instructions
In a large soup pot, combine the beef and water. Bring to a boil over medium-high heat, skimming off any foam that rises to the surface.
Reduce the heat to low, add the bay leaves, and let the beef simmer gently for 1.5 hours, or until tender. Remove the beef from the pot, shred it into bite-sized pieces, and set aside. Strain the broth if necessary and return it to the pot.
While the beef is cooking, prepare the vegetables. Finely shred the cabbage, peel and cube the potatoes, grate the carrot, finely chop the onion, and mince the garlic.
Heat the vegetable oil in a skillet over medium heat. Add the chopped onion and grated carrot, and sauté for 5-7 minutes until softened and lightly golden. Stir in the tomato paste, cook for another 2 minutes, and set aside.
Add the shredded cabbage and cubed potatoes to the beef broth. Cook for 15 minutes over medium heat, or until the potatoes are almost tender.
Stir in the sautéed onion and carrot mixture, minced garlic, and shredded beef. Season with salt and black pepper to taste. Let the soup simmer for another 10 minutes for the flavors to meld together.
Remove the soup from the heat, and add the fresh dill. Stir well and adjust seasoning if needed.
Serve the soup hot, garnished with a dollop of sour cream and a slice of rye bread on the side if desired.
Nutrition Facts
Calories |
376 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.7 g | 28% | |
| Saturated Fat | 7.9 g | 39% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 468 mg | 20% | |
| Total Carbohydrate | 28.3 g | 10% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 6.6 g | ||
| Protein | 19.1 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 112 mg | 9% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 825 mg | 18% | |
*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.
