Russian cabbage soup

Based on 10 ratings
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Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

Difficulty

Easy 👌
200
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
250 g white cabbage
3½ l beef stock
500 g beef shank
tomatoes
15 g dill
15 g parsley
onion
2 cloves garlic
carrot
parsley root
potatoes
2 tbsp vegetable oil
salt
pepper
ice cubes
sour cream for serving
bay leaves for serving
Metric
Imperial

Utensils

  • large pot
  • small pot
  • bowl
  • slotted spoon
  • rubber spatula
  • cutting board
  • knife
  • ladle

Nutrition per serving

Cal
551
Protein
50 g
Fat
17 g
Carb
25 g
  • Step 1/4

    Add beef stock to a pot with the beef shank and let simmer over low heat for approx. 2 hrs.
    • 3½ l beef stock
    • 500 g beef shank
    • large pot

    Add beef stock to a pot with the beef shank and let simmer over low heat for approx. 2 hrs.

  • Step 2/4

    Cut a cross into the bottoms of the tomatoes. Bring water to boil in a small pot and blanch tomatoes until you see that the cut splits open, then remove the tomatoes with a slotted spoon and transfer to a bowl of ice water. Once cool enough to touch, gently pull the skin off the tomatoes and dice them. Finely chop dill and parsley and set aside for serving. Peel and chop onion, garlic, carrot, parsley root, and potatoes, and slice white cabbage. Heat vegetable oil in a large pot over medium heat and add onion, garlic, carrot, parsley root, potatoes, and white cabbage. Season with salt and pepper and fry for approx. 6 min.
    • tomatoes
    • 15 g dill
    • 15 g parsley
    • onion
    • 2 cloves garlic
    • carrot
    • parsley root
    • potatoes
    • 250 g white cabbage
    • 2 tbsp vegetable oil
    • salt
    • pepper
    • ice cubes
    • small pot
    • bowl
    • slotted spoon
    • rubber spatula
    • cutting board
    • knife
    • large pot

    Cut a cross into the bottoms of the tomatoes. Bring water to boil in a small pot and blanch tomatoes until you see that the cut splits open, then remove the tomatoes with a slotted spoon and transfer to a bowl of ice water. Once cool enough to touch, gently pull the skin off the tomatoes and dice them. Finely chop dill and parsley and set aside for serving. Peel and chop onion, garlic, carrot, parsley root, and potatoes, and slice white cabbage. Heat vegetable oil in a large pot over medium heat and add onion, garlic, carrot, parsley root, potatoes, and white cabbage. Season with salt and pepper and fry for approx. 6 min.

  • Step 3/4

    Remove beef shank from beef stock, dice, and set aside. Deglaze the fried vegetables with all the beef stock from the meat pot. Add peeled and diced tomatoes and let simmer for approx. 25 min. with the lid half on. Afterwards remove the lid, add the diced beef, and let simmer for approx. 5 min. more.
    • ladle

    Remove beef shank from beef stock, dice, and set aside. Deglaze the fried vegetables with all the beef stock from the meat pot. Add peeled and diced tomatoes and let simmer for approx. 25 min. with the lid half on. Afterwards remove the lid, add the diced beef, and let simmer for approx. 5 min. more.

  • Step 4/4

    Serve cabbage soup in bowls with a dollop of sour cream, a bay leaf, dill, parsley, and season with more pepper. Enjoy!
    • pepper
    • sour cream for serving
    • bay leaves for serving

    Serve cabbage soup in bowls with a dollop of sour cream, a bay leaf, dill, parsley, and season with more pepper. Enjoy!