Delicious and flavorful cabbage soup,that gets bright red color from beets and is very popular in Slavic countries. If you are a vegetarian, you can make meatless soup, it’s still tasty and healthy for you.
1 pound beef (cross cut ribs or any other meat with bones. Bones give great flavor to the broth)
8 cups water
1/2 medium sized cabbage, shredded (about 4 cups)
3 medium sized potatoes, cubed an inch or bigger size cubes
2 medium sized carrots, grated
1 medium sized beet, grated
1 cup pureed tomatoes
1 medium sized onion, chopped
2 garlic cloves, crushed
1 tablespoon tomato paste
1/2 teaspoon ground coriander
Salt, pepper, red pepper flakes
2 bay leaves
1/2 parsley, cilantro, celery, chopped
Wash the meat pieces well in the running water, place them in a large pot, add about ½ gallon water, cover and bring to boil, skim the foam.
Reduce the temperature, add bay leaves and simmer for about an hour or more (the meat must fell apart from the bones).
Add the potatoes and cabbage, cook for 15 min.
In a large skillet add some beef fat together with a little broth from the pot and cook onions for 5-8 minutes, add pureed tomato and tomato paste and let it simmer for 5 more minutes, stir periodically.
Add the carrots and beets, simmer about 5 minutes and pour the whole mixture in the pot.
Stir well and boil about 2 minutes.
Add the herbs and season with salt, pepper and red pepper flakes and turn the heat off.
I am a passionate chef who loves to create something unique, healthy and visually appealing and serve to my family, friends and lucky customers. I'm also a foodie and a photographer who is obsessed to take photos of food. I can travel for a cup of good coffee or avocado toast pretty far and share the experience.