German Beef and Cabbage Soup

Save yourself some money with this soup by purchasing inexpensive cuts of beef.

Serves: 8Hands-on: 15 minutesTotal: 6 hours 15 minutesDifficulty: Medium

Serves: 8


  • 3 lbs. beef
  • 1 cup shredded white cabbage
  • 1 onion
  • 2 carrots
  • 1 small turnip
  • 1 medium parsley root
  • ½ small celery root
  • 2 tomatoes
  • 3 lbs. beef bones
  • 12 cups beef broth
  • 5 black peppercorns
  • Salt and black pepper


  • Wipe the beef off with a damp cloth and leave it whole. Shred the cabbage. Slice the onion, carrots, turnip, and parsley root. Peel and dice the celery root. Cut the tomatoes into quarters.
  • Rinse the beef bones in cold water. Bring a large pot of water to a boil and plunge the bones into it. Once it returns to a boil, drain immediately and rinse the bones in cold water again.
  • In a soup pot, combine the broth, the beef, the beef bones, and all remaining ingredients. Bring to a boil, reduce to a simmer, and cook for 2 hours.
  • Strain and reserve all solid ingredients except for the bones. Chill the broth until the fat layer solidifies and can be removed (about 4 hours). Remove and discard the fat, then reheat the broth with all the cooked ingredients. Add salt and pepper to taste and serve.