Cabbage Beef Potato Soup

The steam rising from a pot of cabbage and beef soup has this way of making a gray winter afternoon feel cozy and complete. I first learned to appreciate this combination during a particularly brutal February when my neighbor brought over a container of her grandmother is recipe. One spoonful and I understood why humble ingredients could create something so deeply satisfying.

Last winter I made a double batch when my brother came to visit after a terrible week at work. We sat at the kitchen table for hours watching snow pile up outside while the pot bubbled away on the stove. He ended up taking the leftovers home and called me two days later to say it saved him from ordering takeout three nights in a row.

Ingredients

• Beef stew meat: Cutting into uniform 2 cm cubes ensures even cooking and tenderness throughout the simmering process
• Vegetable oil: A neutral oil with a high smoke point is essential for getting that gorgeous brown on the beef
• Onion and garlic: These aromatics form the flavor foundation so do not rush the sauté step
• Tomato paste: Cooking it for a full minute after adding it to the vegetables develops a rich caramelized undertone
• Beef broth: Homemade is ideal but a good quality store bought version works perfectly fine
• Potatoes: They will break down slightly and naturally thicken the broth as they cook
• Cabbage: Adding it in the beginning allows it to melt into the soup becoming sweet and silky
• Smoked paprika: This ingredient is the secret to giving the soup its deep complex flavor profile

Instructions

Get the beef going:

Heat oil in your large soup pot over medium high heat then add the beef cubes and let them develop a brown crust on all sides. This should take about 5 minutes and the meat will release from the pot easily when it is ready.

Build the flavor base:

In the same pot add the onion garlic celery and carrots then sauté for 5 minutes until they have softened and the kitchen smells amazing.

Add depth:

Stir in the tomato paste and let it cook for 1 minute until it turns a deep rusty color and smells slightly sweet.

Combine everything:

Return the beef to the pot then add potatoes cabbage diced tomatoes with their juice bay leaves thyme smoked paprika and beef broth. Give it all a good stir to combine.

Let it simmer:

Bring everything to a boil then immediately reduce heat to low cover the pot and let it gently simmer for 1 hour. The beef should be fork tender and the vegetables completely soft.

Finish and serve:

Fish out the bay leaves and discard them then taste the soup and add salt and pepper as needed. Serve it steaming hot in your favorite bowls.

Save

This soup has become my go to when someone needs a little comfort. Whether it is a sick friend or just a Tuesday that feels too long this recipe never fails to deliver exactly what is needed.

Making It Your Own

The beauty of this soup lies in its adaptability. I have added parsnips during fall swapped the beef for short rib when I wanted something extra rich and even thrown in a handful of barley when the pantry needed clearing. Each variation brings something special while keeping the soul of the dish intact.

The Bread Question

Crusty bread is not optional here. A good sourdough or a simple peasant bread with a chewy crust will transform each bowl into a complete meal. I usually tear the bread directly into my soup letting it soak up that smoky tomato enriched broth.

Storage and Leftovers

This soup improves after a night in the refrigerator as the flavors have time to meld and develop. Store it in airtight containers for up to four days or freeze for those nights when cooking feels impossible.

• Reheat gently over medium low heat adding a splash of water if it has thickened too much
• The potatoes may break down slightly upon reheating which only makes the broth more luxurious
• Always cool the soup completely before transferring to the freezer to prevent ice crystals

Save

There is something profoundly satisfying about a soup that requires so little yet gives so much. This recipe has earned its permanent spot in my regular rotation and I suspect it will find its way into yours too.

Common Recipe Questions

→ What cut of beef works best for this soup?

Beef stew meat or chuck cut into cubes is ideal for slow simmering, becoming tender and flavorful.

→ Can vegetables be substituted or added?

Yes, carrots and celery are traditional, but feel free to add root vegetables or swap cabbage for kale.

→ How long should the soup simmer for optimal tenderness?

Simmer gently for about 1 hour to ensure beef and vegetables become tender and flavors fully develop.

→ What spices enhance the broth’s flavor?

Bay leaves, thyme, and smoked paprika add aromatic warmth and depth to the broth’s savory profile.

→ Is this dish suitable for gluten-free diets?

Yes, using gluten-free broth and ingredients makes this dish appropriate for gluten-free requirements.

→ Can the beef be replaced for a lighter version?

Turkey or a vegetable broth substitute can be used to create a lighter variant without sacrificing comfort.