Some friends have been wanting this recipe from
me for awhile now so figured posting it at my blog would be
the best way to share it with everyone.
*Shaye's Cabbage/Beef Soup*
Just-A-Note
This is a recipe of my own creation and am sharing it off
the top of my head so please pay attention to any little notes
that I add here and there, (the text will be in red).
And also note that I always made this soup in great BIG pot!
But I'll scale down the recipe a little bit for you.
It's also best to let this soup simmer for as long as possible
so the wonderful flavor has a chance to be created.
I would put the soup together by mid-morning
and then let it simmer until serving for diner -
stirring it often throughout the day.
- INGREDIENTS -
- INGREDIENTS -
1 Small pot roast cut into bite size chunks
Much cheaper this way rather than purchasing stew beef
A Chuck Roast like this is a good choice
and it doesn't have to be very big.
1/4 Cup Fresh Garlic - Chopped
I actually use more than this but it's a personal preference.
I use fresh garlic and chop my own
but the pre-chopped kind in a jar works fine too.
1/2 Cup Onion - Diced
but the pre-chopped kind in a jar works fine too.
Instead of adding a real onion,
I add one envelope of Onion Soup Mix
NOT THE ENTIRE BOX!
Any brand is fine but I prefer Lipton
6 Celery stalks - Sliced/Diced WITH leaves
2 Rutabagas - Peeled & Chopped
3 Large Carrots - Sliced/Diced
I slice mine like this
1 Large Cabbage - Sliced/Chopped
1 105 Ounce Large Can Tomato Sauce
OR 2 15 Ounce Cans
Any brand will do
1 15 Ounce Premium Petit Pois Peas
Any brand will do
2 Cups Beef Stock
I use one package of Crescent brand Au Jus Mix instead
and it's the ONLY kind that I'll use.
*Optional - Black Pepper to taste
*Side-Notes*
I don't add any salt because of the salt that's in
the onion soup mix and Au Jus mix.
But please keep in mind that I make this in a BIG pot.
If you choose to use the soup and Au Jus mix and won't be
making it in a big pot, only use a half a package each.
If you aren't using the soup or Au jus mix,
salt is totally optional and add to our own personal preference.
The reason I don't add potatoes is because potatoes
have a tendency to cook down and dissolve
which thickens the soup and I like my broth
for this soup to remain clear, not thick.
- DIRECTIONS -
1. In your soup pot add a small amount of cooking oil
and get very hot on medium high to high - add beef chunks.
I like to coat my beef chunks with a light coating of flour -
this process is called "dredging".
Sear the beef chunks turning continually so they don't scorch.
If it seems the beef is cooking too fast, turn down,
but keep real hot as this helps sear in the juices and flavors.
When all the meat is seared turn down the heat.
2. Add garlic, onions/onion soup mix, celery, pepper
and any other seasonings you might want to add to your soup.
DO NOT ADD THE AU JUS YET.
But you can add in plain beef stock at this point.
Stir in well with the beef and make sure you evenly coat the
beef with the seasoning and mix in the garlic, onions and celery
until those three ingredients look translucent.
Turn down heat to medium.
3. Add Tomato Sauce
4. Using the empty Tomato Sauce can fill with water
and add to pot until it's half full.
5. Add Carrots, Turnips Rutabagas
and ONE THIRD OF THE CHOPPED CABBAGE.
Do NOT add all the cabbage.
6. Simmer until soups comes to a slow, rolling boil.
7. Add Au Jus mix and Premium Petit Pois Peas
8. Add ONE THIRD of the chopped cabbage.
9. Simmer on low heat for at least 5 hours, stirring often.
Do Not Cover
10. A half hour before serving add remaining chopped cabbage.
*The reason I add the cabbage in stages is that the cabbage will cook down very quickly and I like some of the cabbed to be tender, not too mushy.
I like to serve this soup with big chunks of fresh French Bread!
*Side-Notes*
I don't add any salt because of the salt that's in
the onion soup mix and Au Jus mix.
But please keep in mind that I make this in a BIG pot.
If you choose to use the soup and Au Jus mix and won't be
making it in a big pot, only use a half a package each.
If you aren't using the soup or Au jus mix,
salt is totally optional and add to our own personal preference.
have a tendency to cook down and dissolve
which thickens the soup and I like my broth
for this soup to remain clear, not thick.
- DIRECTIONS -
1. In your soup pot add a small amount of cooking oil
and get very hot on medium high to high - add beef chunks.
I like to coat my beef chunks with a light coating of flour -
this process is called "dredging".
Sear the beef chunks turning continually so they don't scorch.
If it seems the beef is cooking too fast, turn down,
but keep real hot as this helps sear in the juices and flavors.
When all the meat is seared turn down the heat.
2. Add garlic, onions/onion soup mix, celery, pepper
and any other seasonings you might want to add to your soup.
DO NOT ADD THE AU JUS YET.
But you can add in plain beef stock at this point.
Stir in well with the beef and make sure you evenly coat the
beef with the seasoning and mix in the garlic, onions and celery
until those three ingredients look translucent.
Turn down heat to medium.
3. Add Tomato Sauce
4. Using the empty Tomato Sauce can fill with water
and add to pot until it's half full.
5. Add Carrots, Turnips Rutabagas
and ONE THIRD OF THE CHOPPED CABBAGE.
Do NOT add all the cabbage.
6. Simmer until soups comes to a slow, rolling boil.
7. Add Au Jus mix and Premium Petit Pois Peas
8. Add ONE THIRD of the chopped cabbage.
9. Simmer on low heat for at least 5 hours, stirring often.
Do Not Cover
10. A half hour before serving add remaining chopped cabbage.
*The reason I add the cabbage in stages is that the cabbage will cook down very quickly and I like some of the cabbed to be tender, not too mushy.
I like to serve this soup with big chunks of fresh French Bread!
Hope you like the soup
and if you have any questions, please ask!