Russian Cabbage And Beef Soup
- Prep Time:
- 15 min
- Cooking Time:
- 60 min
- Serves:
- 6
Ingredients
2 Tbsp. Extra virgin olive oil
1 medium onion, chopped
3 garlic cloves, crushed
1 lb. extra-lean ground beef
1 small green cabbage head, quartered and sliced (about 5 - 6 cups)
2 carrots, diced
1 small rutabaga or turnip, peeled and cut into small cubes
2 medium potatoes, peeled and cut into small cubes
2 (14.5 oz.) cans pure diced tomatoes or 3 large tomatoes roughly chopped (I used fresh tomatoes)
2 GF bay leaves
1/2 tsp. GF caraway seeds
1 sprig fresh dill or 1 tsp. GF dried dill
6 cups water or GF low-sodium beef broth (for intense flavour use beef broth)
Himalayan salt and GF ground black pepper to taste
Optional toppings; yogurt, low-fat sour cream, dill, parsley
Instructions
- Heat oil over medium heat in a large soup pot. Add onions and cook for 5 minutes or until translucent. Stir in garlic and cook for 1 more minute
- Increase heat to medium-high and add the beef. Cook the beef while breaking it up in smaller pieces unit no longer pink. About 4 - 5 more minutes
- Add cabbage, carrots, rutabaga/turnip, potatoes, tomatoes, bay leaves, caraway seeds, dill and broth/water. Season with salt and pepper. Cover and cook over medium-high heat until the soup starts to boil. At this point, if needed add enough water/broth so that all the vegetables are immersed in the broth. Cook over medium-low heat for 40 minutes
- Serve with desired toppings


Comments
William - the cook
this soup is awesome!