Russian Meat and Cabbage Soup

Russian meat and cabbage soup

 

1 lb. beef chuck, trimmed or any good beef
8 oz. kielbasa sausage
4 oz. boneless ham steak
2 oz. hard salami
4 oz. sliced bacon, diced
1 large yellow onion, diced

1 pablano pepper, diced
1 stalk celery, thinly sliced

1 (15-oz.) can whole peeled tomatoes in juice, crushed

1 (4 oz.) can tomato paste
1/2 small head green cabbage, cut in squares
Kosher salt and freshly ground black pepper, to taste

1 Tbs. smoked paprika
1 bay leaf
1 quart beef broth

 

For the beef I used a couple pieces of top round sirloin, seasoned with a little coarse salt and fresh cracked pepper.

 

Smoke the meat for 1 ½ hours at 180 deg.

 

Dice up the bacon and render it in a large skillet, while it is on, dice up the rest of the meats about ½ inch.

 

When the bacon is brown remove from the skillet and set aside. Add the rest of the meat except for the beef and brown some.

 

Add the beef and heat through. Dice up the onion, pablano pepper and celery, add it to the skillet. Stir and cook about 5 minutes, adding some salt and pepper. Add the can of tomato paste, stir and let it simmer awhile.

 

Add the reserved bacon to a 5 or 6 quart stock pot. Add the meat and veggies from the skillet. While that’s simmering cut up the cabbage and add to the pot. Let simmer awhile.

 

Add the crushed tomatoes with the juice and the beef broth. Add the bay leaf, bring to a boil and then simmer about an hour with the lid off. After an hour add the smoked paprika and cover. Simmer on low another hour. Before serving test for seasoning and add if needed.

 

It would be good served with some sour cream and diced green onions. The broth is good so some crusty bread would be good to dip.

 

If you like hot add jalapenos or hot sauce. I left mine mild to add heat when served and had mine with more cracked pepper and some Cholula hot sauce.

Comments