Russian Cabbage and Beef Soup
Russian cabbage and beef soup turns simple beef, cabbage, potatoes, and dill into a rich, cozy pot of from scratch comfort.
This soup is hearty without feeling heavy. The beef turns tender, the cabbage melts into the broth, and the sour cream adds a cool creamy finish. It is a practical one pot meal for cold nights, meal prep, and stretching a small amount of beef into four filling bowls.
Why You’ll Love This Recipe
- Deep savory flavor: Slow simmered beef, bay leaf, tomatoes, and cabbage create a broth that tastes like it cooked all day.
- Tender, chunky texture: You get soft potatoes, sweet carrots, silky cabbage, and small pieces of beef in every spoonful.
- Budget smart: Stew beef, cabbage, and potatoes are affordable staples that make a full meal.
- Great for leftovers: The flavor gets even better after a night in the fridge.
Budget & Health Tip: Use half fresh cabbage and half sauerkraut if you have it. Sauerkraut adds tangy flavor, so you can use less tomato paste and less salt. If beef is pricey, use a smaller amount and add one extra potato or carrot to keep the soup filling.
Ingredients (Serves 4)
- 1 pound beef chuck or stew beef, cut into bite size pieces (450 g)
- 6 cups beef broth (1.4 liters)
- 2 cups water, as needed (480 ml)
- 4 cups shredded green cabbage, or 2 cups sauerkraut rinsed and 2 cups fresh cabbage (300 to 350 g)
- 2 medium potatoes, peeled and diced (350 g)
- 2 medium carrots, sliced (160 g)
- 1 medium yellow onion, chopped (150 g)
- 2 medium tomatoes, chopped, or 2 tablespoons tomato paste (240 g tomatoes or 30 g paste)
- 1 bay leaf
- 1 teaspoon fine salt, plus more to taste (6 g)
- 1/2 teaspoon black pepper (1 g)
- 2 tablespoons chopped fresh dill, plus more for serving (8 g)
- 1/2 cup sour cream, for serving (120 g)
Step-by-Step Instructions
1. Simmer the Beef Until Tender
Add the beef, beef broth, and bay leaf to a large soup pot. Bring it to a gentle boil, then lower the heat so the broth barely bubbles. Skim off any gray foam from the surface. Cover the pot and simmer for 60 to 75 minutes, until the beef feels tender when pressed with a spoon and the broth smells rich and savory.
2. Add the Onion and Carrots
Stir in the chopped onion and sliced carrots. Let them simmer for 10 minutes. The onion should soften and turn sweet, and the carrots should brighten the broth with a light golden color.
3. Add the Potatoes, Cabbage, and Tomatoes
Add the diced potatoes, cabbage, and tomatoes or tomato paste. If the soup looks too thick, pour in enough water to keep everything just covered. Stir well so the tomato mixes into the broth. The cabbage will look like a lot at first, but it will soften and shrink as it cooks.
4. Cook Slowly Until the Flavors Meld
Simmer uncovered for 25 to 35 minutes, stirring now and then. The potatoes should be fork tender, the cabbage should be silky, and the broth should taste balanced, beefy, and lightly sweet from the vegetables. If you use sauerkraut, the soup will have a pleasant tang.
5. Season and Serve
Remove the bay leaf. Stir in the salt, black pepper, and chopped dill. Taste the broth and adjust the salt if needed. Ladle the hot soup into bowls, then top each serving with a spoonful of sour cream and extra dill. The sour cream should melt into the broth in creamy white ribbons.
Expert Troubleshooting & FAQs
Can I use sauerkraut instead of fresh cabbage?
Yes. Sauerkraut gives the soup a tangier flavor. Rinse it first if it tastes very salty or sharp. For a balanced bowl, use half sauerkraut and half fresh cabbage.
Why is my beef still tough?
It likely needs more time. Beef chuck softens with slow simmering, not fast boiling. Keep the heat low and cook until the meat breaks apart easily with a spoon.
Can I make this soup ahead?
Yes. This soup tastes even better the next day. Cool it fully, store it in the fridge, and reheat it gently on the stove until steaming.
How do I keep the potatoes from falling apart?
Add the potatoes after the beef has already softened. Simmer gently, not hard. A rolling boil can break the potatoes into the broth.
Can I freeze Russian cabbage and beef soup?
Yes, but the potatoes may soften after thawing. Freeze the soup without sour cream in airtight containers for up to 3 months. Add fresh dill and sour cream after reheating.
Estimated Nutritional Facts
These numbers are rough estimates per serving and will vary based on the beef, broth, and sour cream you use.
- Calories: 385
- Protein: 29 g
- Carbs: 28 g
- Fats: 18 g
Russian Cabbage and Beef Soup
Ingredients
- 1 pound beef chuck or stew beef, cut into bite size pieces (450 g)
- 6 cups beef broth (1.4 liters)
- 2 cups water, as needed (480 ml)
- 4 cups shredded green cabbage, or 2 cups sauerkraut rinsed and 2 cups fresh cabbage (300 to 350 g)
- 2 medium potatoes, peeled and diced (350 g)
- 2 medium carrots, sliced (160 g)
- 1 medium yellow onion, chopped (150 g)
- 2 medium tomatoes, chopped, or 2 tablespoons tomato paste (240 g tomatoes or 30 g paste)
- 1 bay leaf
- 1 teaspoon fine salt, plus more to taste (6 g)
- 1/2 teaspoon black pepper (1 g)
- 2 tablespoons chopped fresh dill, plus more for serving (8 g)
- 1/2 cup sour cream, for serving (120 g)
Instructions
- 1. Simmer the Beef Until Tender. Add the beef, beef broth, and bay leaf to a large soup pot. Bring it to a gentle boil, then lower the heat so the broth barely bubbles. Skim off any gray foam from the surface. Cover the pot and simmer for 60 to 75 minutes, until the beef feels tender when pressed with a spoon and the broth smells rich and savory.
- 2. Add the Onion and Carrots. Stir in the chopped onion and sliced carrots. Let them simmer for 10 minutes. The onion should soften and turn sweet, and the carrots should brighten the broth with a light golden color.
- 3. Add the Potatoes, Cabbage, and Tomatoes. Add the diced potatoes, cabbage, and tomatoes or tomato paste. If the soup looks too thick, pour in enough water to keep everything just covered. Stir well so the tomato mixes into the broth. The cabbage will look like a lot at first, but it will soften and shrink as it cooks.
- 4. Cook Slowly Until the Flavors Meld. Simmer uncovered for 25 to 35 minutes, stirring now and then. The potatoes should be fork tender, the cabbage should be silky, and the broth should taste balanced, beefy, and lightly sweet from the vegetables. If you use sauerkraut, the soup will have a pleasant tang.
- 5. Season and Serve. Remove the bay leaf. Stir in the salt, black pepper, and chopped dill. Taste the broth and adjust the salt if needed. Ladle the hot soup into bowls, then top each serving with a spoonful of sour cream and extra dill. The sour cream should melt into the broth in creamy white ribbons.
