Beef and Cabbage Soup

Ingredients

• 1 lb beef (sirloin, stew or your fav), cut into bite-sized pieces
• 1 tsp salt
• 1/4 tsp pepper
• 2 garlic cloves, sliced
• 1 large bay leaf
• 14 cups water
• 4-6 med/large potatoes, cubed
• 5 tsp olive or canola oil, divided
• 1 small onion, chopped
• 2 carrots, shredded
• 2 fresh medium tomatoes, chopped
• 1 Tbsp ketchup
• 1 Tbsp sour cream
• 1 garlic clove, minced
• 2 tsp salt
• 1/4 pepper
• 1/2 medium green cabbage, shredded
• fresh herbs, any
• serve with sour cream

Instructions

1. 1

   --- Seasoning the Meat- ---

2. 2

   Cube meat into bite-size pieces. Season with the salt and pepper. Slice garlic and add to meat. Break up a bay leaf, add to meat. Mix everything and refrigerate for at least one day (up to 5 days).

3. 3

   Bring water to a boil. Rinse seasoned meat (just to get the bay leaf and garlic off). Add the meat to boiling water and boil for 35-40 minutes on medium/high heat until meat is tender.

4. 4

   Chop onion finely. Shred carrot.

5. 5

   Saute onion with 2 tsp oil until onion is soft (about 5 minutes). Add shredded carrots and 3 tsp oil, saute until carrots are soft (about 6 minutes).

6. 6

   Remove skin from tomatoes, chop and add to vegetables, mix. Add the ketchup and sour cream, mix and turn off heat. Let it simmer about a minute and remove from heat. Set aside.

7. 7

   Cube potatoes and add to bowl, pour cold water over potatoes until ready to use.

8. 8

   Shred cabbage, set aside.

9. 9

   Once meat is tender, drain the potatoes and add to the meat. Add the 2 tsp salt, 1/4 pepper. Cook 10 minutes on med/high heat.

10. 10

    Add the cabbage to the pot. Cook another 10-15 minutes (until potatoes are cooked). Add the sauteed vegetable from pan, add fresh herbs. Allow soup to cook another 2-3 minutes.

11. 11

    Enjoy with sour cream.