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

Ingredients

  • 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

Directions

  • 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.

Recipe Information

Serves: 8

Ingredients

  • 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

Directions

  • 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories340
Total Fat11g
Saturated Fat4g
Cholesterol115mg
Sodium1750mg
Total Carbohydrate16g
Dietary Fiber5g
Sugars7g
Protein44g