Russian Cabbage Soup
Description
Chuck steak and cabbage combine in this grandma's Russian cabbage soup which delivers all the flavors of cabbage rolls but is much easier to make.
Ingredients
•
2 1/2 pounds chuck steak
•
4 (32 fluid ounce) containers vegetable stock
•
4 (16 ounce) cans beer
•
1/2 cup olive oil
•
1 tablespoon ground paprika
•
1 1/2 teaspoons ground white pepper
•
1 medium head cabbage, chopped
•
2 large onions, chopped
•
2 medium carrots, chopped, or more to taste
•
1/2 medium head garlic, peeled and minced
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1 cup basmati rice
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2/3 cup wild rice
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3 (15 ounce) cans tomato puree
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1 (15 ounce) can diced tomatoes
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1/3 cup white sugar
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salt and ground black pepper to taste
Directions
1
Cut chuck steak into cubes.
2
Combine vegetable stock and beer in a Dutch oven and bring to a boil. Add chuck steak and return to a boil; skimming off and discarding any foam from the top. Add olive oil, paprika, and pepper. Reduce heat and simmer until meat is very tender, 1 to 2 hours.
3
Add cabbage, onions, carrots, garlic, basmati and wild rice; simmer for 30 minutes. Add tomato puree, diced tomatoes, and sugar; simmer for another 30 minutes. Season with salt and pepper and serve.