Fresh Cabbage Soup with Beef
A delicious, hearty, and nourishing dish for the whole family! Fresh cabbage soup with beef in a pot is a great option for a winter lunch or dinner. This soup not only warms you up but also keeps you full for a long time. The cooking process is simple, and the ingredients are easy to find.
Updated : 18 August, 2025
Easy
About 30 min.
Ingredients
400 grams
Beef
2
Potato
1
Carrot
1
Onions
150 grams
White cabbage
2 tablespoon
Vegetable oil
to taste
Salt
3
Peppercorns
1.5 liter
Water
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
For the best soup, use beef on the bone - it makes the broth richer and more flavorful. Soak the meat well, regardless of where it was bought, to remove any impurities.
Step 2
Thaw the meat if frozen, rinse under running water, place in a bowl, cover with cold clean water, and leave for at least 30 minutes to draw out excess blood. Then rinse again and cut into serving-size pieces. You can also cook it as a whole piece and cut after boiling, but cutting beforehand will make the soup cook faster.
Step 3
Place the meat in a pot, cover with clean water, and put on the stove. Once the water boils, reduce heat to low and simmer the meat for about 40 minutes, skimming off foam from the surface as it forms.
Step 4
While the meat is cooking, wash and peel the potatoes, then cut them into thin sticks.
Step 5
Wash and peel the carrots, then grate them on a medium grater. Peel the onion and finely chop it.
Step 6
Heat vegetable oil in a heavy-bottomed skillet. Sauté the onions and carrots over medium heat, stirring, for about 10 minutes until the carrots are soft and the onions translucent. You may optionally add tomato paste for a richer color and slight tang.
Step 7
Add the potatoes and sautéed vegetables to the pot with the meat. Continue cooking the soup for 15 minutes over medium heat.
Step 8
Remove any tough outer leaves from the cabbage and shred it finely.
Step 9
Add the cabbage to the pot along with salt to taste and peppercorns. Cook for another 15–20 minutes. Turn off the heat, let the soup rest covered for about 15 minutes, and serve. Ladle the soup into bowls, sprinkle with chopped fresh herbs, and enjoy — it pairs wonderfully with sour cream and garlic pampushkas.