🥘 Beef & Cabbage Vegetable Soup

Ingredients:

400 g (about 14 oz) beef (stew beef or chuck), cut into cubes

2 tbsp olive oil

1 onion, chopped

2 cloves garlic, minced

2 carrots, sliced

2 celery stalks, sliced

1 cup chopped tomatoes (fresh or canned)

1 small head of cabbage, roughly chopped

1 green bell pepper, diced (optional)

1–2 potatoes, cubed (optional)

6 cups beef broth (or water + bouillon)

1 bay leaf

1 tsp paprika

½ tsp black pepper

1 tsp salt (to taste)

Fresh parsley for garnish

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Instructions:

1. Brown the beef

Heat olive oil in a large pot.

Add beef cubes, sear until browned on all sides. Remove and set aside.

2. Sauté vegetables

In the same pot, add onion, garlic, carrots, and celery. Cook for 3–4 minutes until softened.

3. Add broth & beef

Return beef to the pot. Add broth, tomatoes, bay leaf, paprika, salt, and pepper.

Bring to a boil, then reduce heat and simmer for 45–60 minutes, until beef is tender.

4. Add cabbage & remaining veggies

Stir in cabbage, potatoes, and bell pepper. Simmer for another 20 minutes, until veggies are cooked but not mushy.

5. Taste & adjust

Adjust seasoning with more salt, pepper, or paprika if needed.

6. Serve hot

Garnish with fresh parsley.

Enjoy with crusty bread on the side.