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



  1. In 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.
  2. Raise heat and add potatoes and cabbage. When water boils again, reduce heat to low and cover.
  3. Heat 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.
  4. Add the contents of the skillet to the soup pot. Add salt, pepper, and garlic. Let simmer for another 15 minutes.
  5. Serve hot with a dollop of sour cream.
  6. NOTE: 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.

Printable Recipe Card


Course/Dish: Beef Soups Vegetable Soup
Other Tags: For Kids Healthy

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