Czechoslovakian Cabbage Soup

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Servings: 1 Difficulty: Advanced
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A rich, slow-simmered beef and cabbage soup with tangy sauerkraut and aromatic herbs
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This hearty Czechoslovakian-style soup is a comforting bowl of warmth, perfect for chilly evenings. It combines tender beef short ribs and soup bones with coarsely chopped cabbage, carrots, and a tangy kick from sauerkraut and tomatoes. The broth is deeply flavorful, enriched by roasting the meat first to develop a rich crust, then simmering slowly to meld the savory beef with the earthy vegetables. A splash of lemon juice and fresh parsley brightens the finish, balancing the richness. It’s a rustic, satisfying meal that tastes even better the next day, making it an excellent choice for batch cooking and meal prep.

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Czechoslovakian Cabbage Soup

Author: chefs-mate Cooking Method: , , , Cuisine: Courses:
Difficulty: Advanced
Servings: 1 Calories: 622.2

Description

This hearty Czechoslovakian-style soup is a comforting bowl of warmth, perfect for chilly evenings. It combines tender beef short ribs and soup bones with coarsely chopped cabbage, carrots, and a tangy kick from sauerkraut and tomatoes. The broth is deeply flavorful, enriched by roasting the meat first to develop a rich crust, then simmering slowly to meld the savory beef with the earthy vegetables. A splash of lemon juice and fresh parsley brightens the finish, balancing the richness. It&# 226;ÂÂs a rustic, satisfying meal that tastes even better the next day, making it an excellent choice for batch cooking and meal prep.

Ingredients

Directions

  1. Preheat oven to 450ðF (230ðC).
  2. Place beef soup bones, short ribs, chopped onions, carrots, garlic, and bay leaf in a roasting pan.
  3. Sprinkle meat with thyme and paprika.
  4. Roast uncovered for 20-30 minutes until meat is browned.
  5. Transfer meat and vegetables to a large kettle or stockpot.
  6. Deglaze the roasting pan with a small amount of water, scraping up browned bits, and pour into the kettle.
  7. Add 8 cups water, coarsely chopped cabbage, canned tomatoes, salt, and Tabasco sauce.
  8. Bring to a boil, then cover and simmer for 1.5 hours.
  9. Skim off any excess fat from the surface.
  10. Add chopped parsley, lemon juice, sugar, and drained sauerkraut.
  11. Cook uncovered for another 1 hour.
  12. Remove bones and short ribs; let cool slightly, then cut meat into cubes.
  13. Return meat cubes to the kettle and cook for 5 more minutes before serving.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 622.2kcal
% Daily Value *
Total Fat 34.3g53%
Saturated Fat 13.6g68%
Cholesterol 177.1mg60%
Sodium 217.6mg10%
Total Carbohydrate 13.1g5%
Dietary Fiber 3.1g13%
Sugars 6.0g
Protein 60.4g121%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: czechoslovakian, cabbage soup, beef short ribs, sauerkrut, hearty soup, comfort food, slow cooker, beef broth, winter soup, traditional recipe, meat and veg, simmered soup, garlic, paprika, thyme, bay leaf, lemmon juice, parsley, carrots, tomatoes
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