Hearty Beef and Cabbage Soup with Tender Potatoes and Carrots

Ingredients

Beef:

700 g beef chuck roast or stewing beef, cut into bite-sized pieces

2 tbsp olive oil

1 medium onion, finely chopped

3 garlic cloves, minced

1 tsp smoked paprika

1/2 tsp garlic powder

1 tsp salt

1/2 tsp freshly ground black pepper

Hearty vegetables:

3 medium potatoes, peeled and cubed

3 medium carrots, sliced

3 cups green cabbage, roughly shredded

2 celery stalks, chopped

1 medium onion, diced

2 tbsp fresh parsley, chopped

Savory soup broth:

6 cups beef broth

1 cup water

2 tbsp tomato paste

1 tbsp Worcestershire sauce

2 bay leaves

1 tsp dried thyme

1/2 tsp dried oregano

1/2 tsp dried rosemary

1/2 tsp freshly ground black pepper

1/2 tsp salt, or to taste

To serve:

2 tbsp fresh parsley, finely chopped

1/4 tsp freshly ground black pepper

1 tbsp fresh lemon juice (optional)

Method

1. Heat the olive oil in a large pot over medium-high heat. Brown the beef in batches, then remove and set aside.

2. Cook the chopped onion and garlic in the same pot until soft, then stir in the smoked paprika and garlic powder.

3. Return the beef to the pot with the beef broth, water, tomato paste, Worcestershire sauce, bay leaves, thyme, oregano, rosemary, salt and pepper.

4. Bring to a boil, then reduce to a gentle simmer, cover, and cook for 1 hour, until the beef starts to turn tender.

5. Add the potatoes, carrots, cabbage, celery, diced onion and parsley, and simmer for 30 to 40 minutes more, until all the vegetables are tender and the beef is fully tender.

6. Remove the bay leaves and adjust the seasoning.

7. Serve hot, garnished with parsley, black pepper and a squeeze of lemon if using.

Cooking Tips

Browning the beef first builds the deep flavor the broth depends on.

A gentle simmer, not a rolling boil, keeps the beef tender instead of tough.

The soup tastes even better the next day, once the flavors have settled.

Frequently asked questions