Russian cabbage soup

Russian cabbage soup

Based on 13 ratings
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Christian Ruß

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

Difficulty

Easy 👌

Preparation

200 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
125 g
white cabbage
l
beef stock
250 g
beef shank
1
tomatoes
g
dill
g
parsley
½
onion
1 cloves
garlic
½
carrot
½
parsley root
1
potatoes
1 tbsp
vegetable oil
salt
pepper
ice cubes
sour cream for serving
bay leaves for serving
MetricImperial

Utensils

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

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How-To Videos

how-to-chop-green-herbs

How to chop green herbs

homemade-vegetable-stock

Homemade vegetable stock

how-to-chop-cabbage

How to chop cabbage

Nutrition per serving

Cal551
Fat17 g
Protein50 g
Carb25 g
  • Step 1/4

    Add beef stock to a pot with the beef shank and let simmer over low heat for approx. 2 hrs.
    • l beef stock
    • 250 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.
    • 1 tomatoes
    • g dill
    • g parsley
    • ½ onion
    • 1 cloves garlic
    • ½ carrot
    • ½ parsley root
    • 1 potatoes
    • 125 g white cabbage
    • 1 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!

  • Enjoy your meal!

    Russian cabbage soup

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