Usuba
Cabbage Soup with Beef and Fresh Cabbage
A hearty soup with fresh cabbage, beef, and vegetables. Prolonged simmering of the broth makes the dish rich and aromatic. The cabbage becomes tender and absorbs the flavors of the meat and spices. It's best to prepare the soup in advance and let it steep — the flavors will develop more fully.
- Total
- 240 min
- Standard serving
- 926 g
Ingredients
Total 14- Beef brisket
133.33 g - Water
500 ml≈ 2 cup - White cabbage
50 g≈ 1 slice - Potato
100.5 g≈ 2/3 pcs - Onion
49.5 g≈ 1/3 pcs - Carrot
33 g≈ 1/3 pcs - Tomatoes
39.6 g≈ 2.5 slice - Parsley
5 g≈ 1.5 sprig - Dill
5 g≈ 2.5 sprig - Bay leaf
0.165 g≈ 1/3 pcs - Black peppercorn
0.25 g≈ 1/2 pcs - Vegetable oil
8.33 ml≈ 1.5 tsp - Salt
to taste - Black peppercornsмолотый
to taste≈ 1.5 pcs
Instructions
- 1
Step 1
Prepare all ingredients.
- 2
Step 2
Pour cold water over the meat, bring to a boil, reduce heat and skim off the foam.
- 3
Step 3
Add the onion and carrot. Simmer the broth for 3 hours on low heat.
- 4
Step 4
Strain the broth. Remove the meat from the bone and cut it into small pieces.
- 5
Step 5
Cut the potatoes into cubes.
- 6
Step 6
Shred the cabbage into thin strips.
- 7
Step 7
Add potatoes to the broth. After 5–10 minutes, add cabbage and meat, salt to taste. Bring to a boil and simmer for 10–15 minutes until the vegetables are tender.
- 8
Step 8
Heat the vegetable oil in a frying pan, fry the onion with carrot for 7–10 minutes. Add the fried vegetables to the soup, salt and pepper to taste, add a bay leaf and allspice. Simmer over low heat for another 10 minutes.
- 9
Step 9
Make cross-shaped cuts on the tomatoes. Bring water to a boil, add the tomatoes, keep them for 30 seconds, then transfer to cold water. Peel off the skin and cut into cubes. Add to the soup and simmer for a couple more minutes.
- 10
Step 10
Add the chopped parsley and dill. Remove the soup from heat, let it steep for 10–15 minutes and serve.
Cooked it?Did you cook this recipe?
Rate itRate the result
Your rating will be saved after sign-in
