Ingredients with Measurements:
- 1 pound ground beef
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 head cabbage, chopped
- 4 carrots, peeled and sliced
- 4 celery stalks, sliced
- 1 can diced tomatoes (14.5 oz)
- 8 cups beef broth
- 1 tablespoon dried thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Cutting board and knife
Step-by-step instructions:
1. Heat olive oil in a large pot or Dutch oven over medium-high heat.
2. Add chopped onion and minced garlic and sauté until fragrant and translucent, about 3-4 minutes.
3. Add ground beef and cook until browned, breaking it up into small pieces with a wooden spoon or spatula.
4. Add chopped cabbage, sliced carrots, and sliced celery to the pot and stir to combine.
5. Pour in diced tomatoes and beef broth, and add dried thyme, salt, and pepper to taste.
6. Bring the soup to a boil, then reduce heat to low and simmer for 30-40 minutes, or until the vegetables are tender and the flavors have melded together.
7. Serve hot and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Total time: 55 minutes
Temperature:
Medium-high heat for sautéing, then low heat for simmering.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 250
Fat: 12g
Carbohydrates: 16g
Protein: 20g
Sodium: 1200mg
Fiber: 6g
Sugar: 8g
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef.
- Fresh thyme can be used instead of dried thyme.
- Vegetable broth can be used instead of beef broth for a vegetarian version.
Variations:
- Add diced potatoes or sweet potatoes for a heartier soup.
- Use shredded chicken instead of ground beef.
- Add a can of white beans for extra protein and fiber.
Tips and tricks:
- To save time, chop the vegetables ahead of time and store them in the fridge until ready to use.
- If the soup is too thick, add more broth or water to thin it out.
- For a richer flavor, use bone broth instead of regular beef broth.
Storage instructions:
- Store leftover soup in an airtight container in the fridge for up to 4 days.
- Freeze leftover soup in a freezer-safe container for up to 3 months.
Reheating instructions:
- Reheat soup on the stovetop over medium heat, stirring occasionally, until heated through.
- Alternatively, microwave soup in a microwave-safe bowl for 1-2 minutes, stirring halfway through.
Presentation ideas:
- Serve the soup in a large bowl or individual bowls.
- Garnish with fresh herbs, such as parsley or thyme.
Garnishes:
- Fresh herbs, such as parsley or thyme.
- Croutons or crackers.
- Shredded cheese.
Pairings:
- Crusty bread or rolls.
- Salad or roasted vegetables.
Suggested side dishes:
- Garlic bread.
- Roasted Brussels sprouts.
- Caesar salad.
Troubleshooting advice:
- If the soup is too thin, let it simmer for a bit longer to reduce the liquid.
- If the soup is too salty, add more water or broth to dilute it.
Food safety advice:
- Make sure to cook the ground beef thoroughly to an internal temperature of 160°F.
- Store leftover soup in the fridge or freezer promptly to prevent bacterial growth.
Food history:
- Cabbage soup has been a staple in many cultures for centuries, often served as a comforting and nourishing meal during cold winters.
Flavor profiles:
- This soup is savory, hearty, and slightly sweet from the cabbage and carrots.
Serving suggestions:
- Serve the soup with a side of crusty bread or rolls for dipping and soaking up the broth.
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Taste: Savory, Umami, Hearty, Comforting, Meaty