One-Pot Russian Beef & Cabbage Soup

Warm, hearty, and packed with flavor, this Russian Beef & Cabbage Soup is the ultimate comfort food. Made with tender beef, fresh cabbage, and a rich, savory broth, it’s a nourishing meal perfect for chilly days. Simple yet satisfying, this traditional soup is sure to become a family favorite!

Making homemade beef and cabbage soup in one pot comes with plenty of perks, from convenience to nutrition. With just one pot, cleanup is a breeze to make it an ideal option on even the busiest days. Cooking everything together also allows the flavors to meld, creating a rich dish without extra steps. Lastly, having full control over the ingredients ensures you can create a balanced, wholesome meal that meets dietary restrictions or preferences.

For other easy recipes that are satisfying for the whole family, my Quick & Easy American Goulash, Chicken Orzo Soup and Turkey Pot Pie with Biscuits Casserole never disappoint!

Ingredients & Substitutions

• Cubed chuck roast: This cut of beef has a balance of flavor, texture and fat content to add richness to the soup. Ground beef can also be a quick and easy option if you need to speed up the cooking time.
• Olive oil: Replace with avocado oil for another heart-healthy option with a mild flavor.
• Onion: Adds depth to the overall flavor along with a natural sweetness. Shallots or leeks can be used for a slightly different flavor profile.
• Carrots: Provide a hint of sweetness and color while boosting the nutritional value. Stick with all orange carrots or opt for a blend of tricolor carrots.
• Potatoes: Help make the soup hearty while adding a creamy texture. Use red, Yukon or Russet potatoes. Turn to sweet potatoes or turnips for a different twist.
• Beef broth: Substitute with vegetable broth if necessary.
• Diced tomatoes: Canned tomatoes or fresh chopped tomatoes will work well, depending on the time frame and texture you prefer.
• Tomato sauce: Helps deepen the tomato flavor while thickening the broth slightly.
• Tomato paste: Enhances the richness of the broth. If unavailable, additional tomato sauce can be used.
• Apple cider vinegar: Balances out the richness of the beef and tanginess of the tomatoes.
• Salt, pepper & bay leaves: Infuse the soup with earthy aromatics. The bay leaves must be removed from the soup prior to serving.
• Cabbage: The star ingredient! Use green, purple or a combination when adding to the soup.
• Sour cream or yogurt: Add a level of creaminess to the rich soup. Coconut milk or yogurt can be a dairy-free alternative.

How To Make Russian Beef and Cabbage Soup

STEP ONE: Brown the beef. Cook the beef in a large stockpot or Dutch oven. Let the beef sear undisturbed for a few minutes to develop a golden-brown crust. Then, stir until all sides are browned. If the beef releases too much liquid, discard the juices and set the meat aside.

STEP TWO: Sauté the vegetables. To the same stockpot, add olive oil to the pan. Allow the oil to heat then add the onions and carrots to cook until the onions are translucent. Next, add the potatoes and cook for a few minutes. This step helps to develop extra flavor before adding the broth.

STEP THREE: Add the rest of the ingredients then bring to a boil. Add the broth, diced tomatoes, tomato sauce, tomato paste, apple cider vinegar, salt, pepper, and bay leaves. Return the beef back to the pot and add the cabbage. Stir well. Bring to a boil then turn down the heat to a simmer and cook for 15 minutes or until the cabbage and potatoes are tender.

STEP FOUR: Serve. Remove the bay leaves before serving. Taste and adjust the seasoning if needed. Serve as is or add a dollop of sour cream, plain yogurt or Greek yogurt.

Serving Suggestions

This is the best Russian beef and cabbage soup because it is a wholesome, balanced meal. But, if you are like me and seek to serve a side to complement the soup, here are some delicious options:

• Shredded cheese such as sharp cheddar or Parmesan to add an extra layer of richness.
• Crusty bread or dinner rolls to soak up the flavorful broth. Take things up a notch by making garlic bread.
• Cornbread is another hearty suggestion that pairs well.
• Rice, quinoa or egg noodles add extra substance to the dish.

Recipes Notes & Helpful Tips

• Searing beef is an essential step to develop a deep flavor and enhance the richness of the meal. For best results, pat the beef dry, season generously with salt and pepper before adding to a hot pan.
• Adjust the thickness of the soup by mashing some of the potatoes, adding a cornstarch slurry or blending a can of beans then stirring in the soup.
• Toss in extra spices like a pinch of red pepper flakes for a hint of spice.
• Make ahead! Russian beef and cabbage soup often tastes better the following day as the flavors meld together. Make as directed then store in the fridge overnight before reheating when ready to serve.

Frequently Asked Questions

Is This Recipe Gluten-Free?

Yes! Double check all ingredients to search for hidden sources of gluten.

Storage Instructions

In the Fridge: Beef and cabbage soup can be stored in the fridge for up to 5 days in an airtight container. Before placing in the fridge, let the soup cool completely.

In the Freezer: Freezing the soup is also an option, but keep in mind that when you thaw and reheat, the veggies will be softer. Label the container with the date and freeze for up to 3 months.

Reheating Stew

From the fridge: Take the cabbage soup out of the fridge. Microwave in 30-second increments, stirring in between, until heated through. Alternatively, place in a preheated pan on the stove and heat them over medium-low heat until hot, stirring occasionally.

From the freezer: Transfer the frozen soup from the freezer to the fridge and let thaw overnight. Once thawed, reheat in the microwave or on the stovetop.

More Soup Recipes

• Thai Coconut Soup
• Chicken White Bean Soup
• Spinach Soup Recipe
• Ground Turkey Vegetable Soup
• Dairy Free Potato Soup

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