Beef And Cabbage Soup Recipe
Ingredients
| Yellow onion | 1 Small, chopped | |
| Carrots | 2 Large, chopped | |
| Celery stalks | 2 , chopped | |
| Cabbage | 1 Small, thinly sliced | |
| Bay Leaf | 1 | |
| Whole black peppercorns | 6 To taste | |
| 5 cups beef broth 1/4 teaspoon salt | ||
| Black pepper | 1/4 Teaspoon | |
| 2 cups cubed cooked beef | ||
| Sour cream | 6 Tablespoon | |
Directions
1. Place the onion, carrots, celery, cabbage, bay leaf, peppercorns, and beef broth in a 3-quart saucepan. Cover and bring to a boil. Reduce the heat and simmer for 8 to 10 minutes, or until the cabbage is crisp-tender. (Cook about 2 minutes longer if you like very tender cabbage.) Add the salt and pepper.
2. Divide the beef equally among 6 soup bowls and ladle the soup over it. Top each serving with 1 tablespoon of the sour cream if desired, or serve the sour cream on the side.
2. Divide the beef equally among 6 soup bowls and ladle the soup over it. Top each serving with 1 tablespoon of the sour cream if desired, or serve the sour cream on the side.
Chef
