Russian Cabbage Soup - Sunday Subscriber Soup Series #3 - Absolutely Delicious!

Preheat oven to 350°.

Heat oil in a soup pot or Dutch Oven over medium high heat. Brown the meat in the pot, salt and pepper lightly as you do. Once browned, remove the meat to a plate.

Add another Tablespoon or two of oil to the soup pot and add the onion. Sauté onions until they are browned on the edges, scraping the meat fond off the bottom of the pan as you cook the onions.

Add the garlic and cook another minute, stirring often.

Stir in the beef broth, tomatoes, bay leaf, sugar, red wine vinegar, ketchup, and hot sauce. Add the beef to the soup pot. Bring to a strong simmer. Cover tightly and place in the oven for 1 to 1 1/2 hours until the beef is tender and done.

Remove from the oven and place the soup pot back on the stove top. Turn the heat to medium.

Stir the sliced carrots and chopped cabbage into the soup. Add more beef broth or water if needed to cover the meat and vegetables. Simmer for 30 minutes until the carrots and cabbage are cooked through.

Adjust seasonings with the hot sauce and salt and pepper as desired. Remove the bay leaf before serving.

Equipment Needed