Fresh Cabbage Soup

Ingredients

• Beef chuck roast 30 oz
• Water 5 qt
• White Cabbage 10 oz
• Potato 4 pieces
• Onion 2 heads
• Carrot 2 pieces
• Tomatoes 2 pieces
• Parsley 0 oz
• Dill 0 oz
• Bay leaf 2 pieces
• Ground Black Pepper 3 pieces
• Vegetable Oil 0 fl oz
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Prepare the necessary ingredients.

Step 2

Pour cold water over the meat, bring to a boil, reduce the heat, and skim off the foam.

Step 3

Add the onion and carrot. Simmer the broth for 3 hours over low heat.

Step 4

Strain the broth. Remove the meat from the bone and cut it into small pieces.

Step 5

Dice the potatoes.

Step 6

Shred the cabbage.

Step 7

Add the chopped potatoes to the broth, then after 5–10 minutes, add the shredded cabbage and meat, and season with salt. Bring to a boil and cook for 10–15 minutes until the vegetables are tender.

Step 8

In a frying pan, heat vegetable oil and sauté the onion and carrot for 7–10 minutes. Add the sautéed vegetables to the soup, season with salt and pepper to taste, and add a bay leaf and allspice. Simmer on low heat for another 10 minutes.

Step 9

Make cross-shaped cuts on the tomatoes, bring water to a boil, add the tomatoes, and let them sit for 30 seconds. Then transfer them to cold water. Peel the tomatoes and dice them into small cubes. Add the diced tomatoes to the soup and cook for a couple more minutes.

Step 10

Finally, add the chopped herbs, remove the soup from the heat, let it steep for 10–15 minutes, and serve.