I love soup and I especially love this hearty beef and cabbage soup on a cold winter day. It’s best if it can cook slowly for at least a couple of hours so I like to start it on a chilly Saturday morning and let the house fill the with rich aroma of the simmering soup.
The other thing I love about soup is that you don’t really need to measure or worry if you don’t have all the ingredients–soup is meant for improvisation. Although if you’re making this beef and cabbage, it helps to have those two ingredients. In the past I’ve added potatoes or beans or carrots and celery, but this time I was a purist. It was delicious and rich and with the addition of paprika, it reminded me of goulash I had in Budapest.
Next time you have a chilly day and want some great soup to warm your soul, try this. I think you’ll really like it.
This recipe makes a ton but it freezes well and defrosts in no time. You’ll be thankful it’s waiting in the freezer when you come home from work one day and are just too tired to cook.
INGREDIENTS
- 1 1/2 lbs. sirloin tip steak cut into 1 inch pieces
- 2 TBS olive oil
- 1 tsp Emeril original seasoning
- 1/4 tsp paprika
- 2 onions sliced
- 2 cloves garlic
- 1 28 oz can whole tomatoes, chopped with juice
- 1 head small cabbage, chopped
- 1 tsp Emeril original seasoning
- 1 tsp paprika
- salt & pepper, to taste
- 4 cups beef broth
- 3 cups water
- 1 tsp brown sugar
- 1 tsp white sugar
- 1/2 small lemon, juiced
Thinly slice the onion.
Chop the cabbage.
Cut meat into 1-inch cubes and trim fat.
Heat olive oil over medium high heat in large stock pot. Add meat, season with Emeril Original seasoning, paprika, salt and pepper. Cook until nicely browned.
Remove meat to a dish, but keep the pan drippings in the pot. Set meat aside.
Add the onion and garlic to the pan drippings and cook until translucent.
Roughly chop the whole tomatoes into bite size pieces and add, with the liquid, to the pot and stir.
Return meat to the pot, add 1 teaspoon Emeril and 1 teaspoon paprika, salt and pepper and stir.
Add 4 cups beef broth and 2 cups water. Stir again. Then add the surprise secret ingredients–1 teaspoon brown sugar, 1 teaspoon white sugar and the juice of half a small lemon. This is what makes this soup so good.
Add the chopped cabbage to the pot. You’ll think it won’t fit, but it does and you’ll be surprised how it cooks down and adds a lot of liquid to the soup. Stir in cabbage and bring to a boil, then COVER and reduce heat to simmer. After 45 minutes, stir and add 1 cup water if needed.
Cook slowly for at least two hours or until meat is tender and it looks like this. Taste and adjust seasonings.
Ladle into soup bowls, add a little crusty bread, a glass of wine and you’re in heaven…or maybe Budapest.
As always, enjoy!
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Categories: Beef, Main Dishes, Soups & Salads
Tags: beef and cabbage soup with paprika, hearty cabbage soup, Hungarian cabbage soup
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Just made this soup. It is delicious! Thank you for sharing your fabulous recipes. Next up,Bok Choy salad.
Thank you so much! Glad you liked it, and hope you like the bok choy too–it's one of my favorites.