Ellen Bales


My boyfriend's Russian cousin, Olga Tuchman, gave me this authentic recipe that her family loves. I have not made it yet. With meat, it is a very filling and satisfying meal.
Photo: glutenfreehope.blogspot.com

★★★★★ 1 vote
10 Min
2 Hr


8 c
1/2 to 1 lb
lean stew beef, cut in small pieces
2 medium
potatoes, peeled and cut into small chunks
1 small
head green cabbage, chopped
2 medium
carrots, grated
2 medium
onions, chopped
2 Tbsp
vegetable oil
2 Tbsp
tomato paste
5 clove
garlic, minced
1 tsp
1 pinch
black pepper
sour cream for garnish


1In a large soup pot or Dutch oven, bring water to a boil and add meat. Over low heat, let the meat simmer, covered, for 1-1/2 hours.
2Raise heat and add potatoes and cabbage. When water boils again, reduce heat to low and cover.
3Heat 2 Tbsp. oil in a medium skillet and add the grated carrots and chopped onions. Cook over medium heat for 10 minutes, stirring occasionally. Add the tomato paste and cook for another 5 minutes, stirring occasionally.
4Add the contents of the skillet to the soup pot. Add salt, pepper, and garlic. Let simmer for another 15 minutes.
5Serve hot with a dollop of sour cream.
6NOTE: If you don't have any meat, you may use canned beef broth (half water/half broth), or one can of stewed beef. Put the vegetables together with the broth or canned meat and cook for 40 minutes.

About this Recipe

Course/Dish: Beef Soups, Vegetable Soup
Other Tags: For Kids, Healthy
Hashtags: #comfort, #flavorful, #beefy