Cabbage Beef Soup Potatoes

The first snowfall was just starting when I decided this soup needed to happen. Something about beef and cabbage simmering together felt like the right answer to a gray Sunday. My grandmother would have approved, though she probably would have doubled the cabbage.

I once made a double batch for a Super Bowl gathering, and honestly, people were more excited about the soup than the actual game. My friend Sarah still texts me every winter asking for the recipe. Theres something about cabbage and beef together that just feels like home.

Ingredients

• Beef stew meat: Chuck roast cut into cubes works beautifully here, developing deep flavor as it simmers
• Onion and celery: The foundation that builds that savory base everyone notices but cant quite name
• Garlic: Fresh minced garlic adds that aromatic kick right at the start
• Potatoes: They soak up all that beefy goodness while holding their shape perfectly
• Carrots: Sweetness that balances the hearty beef and slight bitterness from cabbage
• Green cabbage: Half a head is just enough to add texture without overwhelming the other flavors
• Beef broth: Good quality broth makes all the difference here, so choose one you would drink plain
• Diced tomatoes: The juice adds body while the tomatoes melt into the background
• Tomato paste: Concentrated umami that deepens the whole pot
• Paprika and thyme: These two together create that European countryside vibe
• Bay leaf: The quiet worker that ties everything together
• Fresh parsley: A bright finish that makes each bowl look like you tried harder than you actually did

Instructions

Brown the beef with intention:

Heat oil in your largest pot until it shimmers, then add beef cubes in a single layer. Let them develop a dark crust on all sides, about 5 minutes total. This step creates the flavor foundation that makes the soup taste like it simmered all day even if you are in a rush.

Build the aromatic base:

In the same pot, toss in onions and celery with a pinch of salt. Cook them until they are soft and translucent, then add garlic for just one minute until fragrant. Stir in the tomato paste and paprika, letting them cook until the paste darkens slightly and smells sweet.

Bring everyone together:

Return the beef to the pot along with everything else except the parsley. Pour in the broth and tomatoes, add the bay leaf and thyme, then season generously. The liquid should just cover everything, so add more broth or water if needed.

Finish with freshness:

Fish out and discard the bay leaf, then taste and adjust the salt. Sometimes paprika needs a little help to wake up, so do not be shy with the pepper. Ladle into bowls and scatter parsley on top while the steam is still rising.

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My husband, who claims to dislike cabbage, ate three bowls the first time I made this. Sometimes the simplest combinations are the ones that win people over completely.

Making It Your Own

I have tried this with sweet potatoes instead of regular ones when I was feeling adventurous. The sweetness was lovely, though it changed the character from traditional comfort food to something slightly different. Either way works beautifully.

The Leftover Situation

This soup develops an almost magical quality after a night in the refrigerator. The flavors marry and deepen in ways that seem impossible. I actually prefer it on day two, which rarely happens with anything I cook.

Serving Ideas

Crusty bread is non-negotiable here. You need something to soak up every last drop of that rich broth. A simple green salad with vinaigrette cuts through the richness nicely. For a complete meal, some roasted root vegetables on the side would not be out of place. A dollop of sour cream on top adds a lovely tang if you are feeling fancy. Keep extra parsley handy because guests will want more.

• Grated Parmesan on top is surprisingly good
• A splash of vinegar right before serving brightens everything
• Freeze portions in freezer bags for emergency meals

Save

There is something deeply satisfying about a soup that costs almost nothing but tastes like a special occasion. This is the kind of cooking that reminds us why we bother making anything at all.

Common Recipe Questions

→ What cut of beef is best for this dish?

Choose stew meat or chuck cut into cubes for tender, flavorful results after slow simmering.

→ Can I substitute any vegetables in this soup?

Carrots, celery, and potatoes work well, but you can add parsnips or turnips for a slightly different flavor.

→ How long should the soup simmer for optimal tenderness?

Simmer for about 1 hour 15 minutes until beef is tender and vegetables are cooked through.

→ Is this soup suitable for a gluten-free diet?

Yes, just ensure the broth used is free from gluten-containing ingredients.

→ What is a good garnish to add before serving?

Chopped fresh parsley adds a bright, fresh finish to the rich soup.

→ Can this soup be stored for later use?

Yes, it keeps well in the fridge for up to 3 days and the flavors deepen when reheated.