Ingredients with Measurements:
- 1 pound ground beef
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 head of cabbage, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 can (14.5 oz) diced tomatoes
- 6 cups beef broth
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
Special equipment needed:
- Large soup pot
Step-by-step instructions:
1. In a large soup pot, heat the olive oil over medium-high heat.
2. Add the ground beef and cook until browned, breaking it up into small pieces with a wooden spoon.
3. Add the chopped onion and garlic to the pot and cook until the onion is translucent.
4. Add the chopped cabbage, carrots, and celery to the pot and stir to combine.
5. Pour in the can of diced tomatoes and beef broth.
6. Add the dried thyme, salt, and pepper to taste.
7. Bring the soup to a boil, then reduce the heat to low and simmer for 30 minutes, or until the vegetables are tender.
8. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
5. Temperature:
Medium-high heat for browning the ground beef, then low heat for simmering the soup.
Serving size:
This recipe makes 6 servings.
Nutritional information:
Calories per serving: 250
Total fat: 14g
Saturated fat: 5g
Cholesterol: 50mg
Sodium: 1000mg
Total carbohydrates: 16g
Dietary fiber: 5g
Sugar: 8g
Protein: 17g
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef.
- Vegetable broth can be used instead of beef broth for a vegetarian version.
- Fresh thyme can be used instead of dried thyme.
Variations:
- Add diced potatoes to the soup for a heartier version.
- Add a can of drained and rinsed kidney beans for extra protein.
- Use shredded chicken instead of ground beef.
Tips and tricks:
- Use a sharp knife to chop the cabbage into small pieces.
- Brown the ground beef well for extra flavor.
- Adjust the seasoning to taste.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in a large bowl with a garnish of fresh parsley.
Garnishes:
Fresh parsley, croutons, or a dollop of sour cream.
Pairings:
Crusty bread or a side salad.
Suggested side dishes:
Garlic bread, cornbread, or a Caesar salad.
Troubleshooting advice:
If the soup is too thick, add more beef broth or water to thin it out.
Food safety advice:
Make sure to cook the ground beef to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Cabbage soup is a traditional dish in many European countries, including Poland, Russia, and Germany.
Flavor profiles:
This soup is savory and comforting, with a rich beef broth and tender vegetables.
Serving suggestions:
Serve the soup hot with a side of crusty bread for dipping.
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