Russian Cabbage And Beef Soup

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These days all I think about is earthy soups, something warm and cozy such as this Russian cabbage and beef soup. Growing up in eastern Europe, this soup was a staple in our home with gluten-free rye bread. When it comes to healthier soups, this is definitely on top of my list. Why you ask? The soup is packed with cabbage, tomatoes, root vegetables and extra-lean beef. Have you heard of the cabbage soup for weight loss? Well, this is one version of it. The soup is packed with fiber, vitamin C and for added flavour lean beef. I consider this naturally gluten-free soup, low calorie, low fat and low in net carbs, so definitely a soup for weight loss. To add some creaminess to this soup add yogurt or low-fat sour cream and fresh dill or parsley. 

Ingredients

  • 2 Tbsp. Extra virgin olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, crushed
  • 1 lb. extra-lean ground beef
  • 1 small 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


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