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Beef And Cabbage Soup

Thrifty.Chef's picture
Ingredients
  Yellow onion 1 Small, peeled and chopped
  Carrots 2 Large, peeled and chopped
  Celery stalks 2 , chopped
  Cabbage head 3⁄4 Pound, cored and thinly sliced (1 Small Head)
  Bay leaf 1
  Whole black peppercorns 6
  Beef broth 5 Cup (80 tbs)
  Salt 1⁄4 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Cubed cooked beef 2 Cup (32 tbs)
  Sour cream 6 Tablespoon
Directions

1. Place the onion, carrots, celery, cabbage, bay leaf, peppercorns, and beef broth in a 3-quart saucepan. Cover and bring to a boil. Reduce the heat and simmer for 8 to 10 minutes, or until the cabbage is crisp-tender. (Cook about 2 minutes longer if you like very tender cabbage.) Add the salt and pepper.
2. Divide the beef equally among 6 soup bowls and ladle the soup over it. Top each serving with 1 tablespoon of the sour cream if desired, or serve the sour cream on the side.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Cabbage
Interest: 
Everyday
Cook Time: 
10 Minutes
Servings: 
6

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