Rustic Cabbage Beef And Buckwheat Soup Recipes

RUSTIC CABBAGE, BEEF AND BUCKWHEAT SOUP

Steps:

• In a four-quart Dutch oven or other heavy pot, cook the bacon on medium heat until lightly browned. Remove, leaving the fat in the pot. Add the beef and cook over high heat until lightly browned. Remove. Return the bacon to the pot and add the onion, celery, garlic and cabbage. Cook on medium heat until the vegetables are soft. Stir in the paprika and zest.
• Return the beef to the pot. Add 7 cups stock, season with salt and pepper and simmer, covered, 30 minutes. Stir in the turnips and groats. Cover and cook 30 minutes. If the beef is not tender, cook it a bit longer. Adjust the salt and pepper and serve with sour cream on top, if desired. If the soup is set aside before serving or refrigerated overnight, more stock may be needed for reheating.

CABBAGE BEEF SOUP

Steps:

• Heat oil in a large stockpot over medium high heat. Add ground beef and onion, and cook until beef is well browned and crumbled. Drain fat, and transfer beef to a slow cooker. Add cabbage, kidney beans, water, tomato sauce, bouillon, cumin, salt, and pepper. Stir to dissolve bouillon, and cover.
• Cook on high setting for 4 hours, or on low setting for 6 to 8 hours. Stir occasionally. Enjoy!

CABBAGE AND BEEF SOUP

Steps:

• In a Dutch oven, cook beef over medium heat until no longer pink, breaking it into crumbles; drain. Stir in the remaining ingredients except parsley. , Bring to a boil. Reduce heat; cover and simmer for 1 hour. Garnish with parsley.

RUSTIC CABBAGE SOUP

Steps:

• Warm the olive oil in a large thick-bottomed pot over medium-high heat. Stir in the salt and potatoes.
• Cover and cook until they are a bit tender and starting to brown a little bit for about 5 minutes. It's ok to uncover to stir a couple of times.
• Stir in the garlic and onion and cook for a few minutes until the cabbage softens up a little bit.
• Add the stock and the beans and bring the pot to simmer.
• Stir in the cabbage and cook for another couple of minutes, or until the cabbage softens up a bit.
• Now, adjust the seasonings; getting the seasonings right is important or your soup will taste flat.
• Taste and see if you need more salt.*.
• Note* The amount of salt you will need will be determined by how salty your broth or stock is. Canned broths will sometimes vary between brands and homemade stocks will vary from canned.

VEGETABLE BEEF SOUP WITH CABBAGE

Steps:

• Heat 1 teaspoon oil in a large pot over medium-high heat. Add ground beef and cook, breaking up the meat, until browned, about 4-5 minutes. Drain the excess fat. Remove from the pot.
• Add oil to the same pot and cook onion for 3-5 minutes, until translucent. Add the garlic and cook for 30 seconds or so. Add carrots, potatoes, cabbage, oregano, pepper, and cook, stirring frequently, for 5-7 minutes.
• Add the beef back in along with broth and tomatoes. Bring the pot to a boil. Cover, reduce heat to medium-low and simmer for 25-30 minutes, until cabbage and potatoes are softened.
• Set aside a portion for baby and season with salt and pepper to taste for the rest of the family.

RUSTIC CABBAGE SOUP

Steps:

• Warm the olive oil in a large thick-bottomed pot over medium-high heat. Stir in the salt and potatoes. Cover and cook until they are a bit tender and starting to brown a bit, about 5 minutes - it's o.k. to uncover to stir a couple times. Stir in the garlic and onion and cook for another minute or two. Add the stock and the beans and bring the pot to a simmer. Stir in the cabbage and cook for a couple more minutes, until the cabbage softens up a bit. Now adjust the seasoning - getting the seasoning right is important or your soup will taste flat and uninteresting. Taste and add more salt if needed, the amount of salt you will need to add will depend on how salty your stock is (varying widely between brands, homemade, etc)... Serve drizzled with a bit of olive oil and a generous dusting of cheese.