Name: Russian Cabbage Soup
Prep time: 30 min
Cook time: 30 min
Yield: 16
Ingredients: Chuck steak - 2 ½ pounds; Vegetable stock - 4 (32 fluid ounce) containers; Beer - 4 (16 ounce) cans; Olive oil - ½ cup; Ground paprika - 1 tablespoon; Ground white pepper - 1 ½ teaspoons; Cabbage, chopped - 1 medium head; Onions, chopped - 2 large; Carrots, chopped, or more to taste - 2 medium; Garlic, peeled and minced - ½ medium head; Basmati rice - 1 cup; Wild rice - ⅔ cup; Tomato puree - 3 (15 ounce) cans; Diced tomatoes - 1 (15 ounce) can; White sugar - ⅓ cup; Salt and ground black pepper to taste - ⅓ cup

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Russian Cabbage Soup

1. Chuck steak - 2 ½ pounds

2. Vegetable stock - 4 (32 fluid ounce) containers

3. Beer - 4 (16 ounce) cans

4. Olive oil - ½ cup

5. Ground paprika - 1 tablespoon

6. Ground white pepper - 1 ½ teaspoons

7. Cabbage, chopped - 1 medium head

8. Onions, chopped - 2 large

9. Carrots, chopped, or more to taste - 2 medium

10. Garlic, peeled and minced - ½ medium head

11. Basmati rice - 1 cup

12. Wild rice - ⅔ cup

13. Tomato puree - 3 (15 ounce) cans

14. Diced tomatoes - 1 (15 ounce) can

15. White sugar - ⅓ cup

16. Salt and ground black pepper to taste - ⅓ cup

How to cook deliciously - Russian Cabbage Soup

1. Stage

Cut chuck steak into cubes.

2. Stage

Combine vegetable stock and beer in a Dutch oven and bring to a boil. Add chuck steak and return to a boil; skimming off and discarding any foam from the top. Add olive oil, paprika, and pepper. Reduce heat and simmer until meat is very tender, 1 to 2 hours.

3. Stage

Add cabbage, onions, carrots, garlic, basmati and wild rice; simmer for 30 minutes. Add tomato puree, diced tomatoes, and sugar; simmer for another 30 minutes. Season with salt and pepper and serve.