Cabbage soup with beef brisket
6 servings
120 minutes
Cabbage soup with beef brisket is a classic dish of Russian cuisine that combines the rich flavor of broth with the sour note of sauerkraut and the aroma of white mushrooms. The history of cabbage soup goes back to ancient times: they were a staple for peasants and remain popular today. Slow cooking the ingredients deepens and enriches the flavor. Beef brisket adds heartiness to the dish, while roots and spices provide a warm spiciness. It is best served hot with a spoonful of thick sour cream that softens the acidity of the cabbage and makes the texture more tender. Such cabbage soup is especially good in cold weather when one wants to warm up and feel full. It’s not just a soup but a flavorful journey through Russian culinary traditions filled with comfort and home warmth.
1
Put beef, onion, half of the parsley and celery roots in three liters of cold water and boil for one and a half hours over medium heat.
- Beef brisket: 750 g
- Onion: 2 pieces
- Parsley root: 1 piece
- Celery root: 1 piece
2
After one and a half hours of boiling, add salt to taste, remove the roots, and strain the broth. Chop the sauerkraut and mushrooms, and add them to the broth.
- Salt: to taste
- Sauerkraut: 500 g
- Dried porcini mushrooms: 200 g
3
Add the onion and all other root vegetables cut into strips, along with the spices (except dill), season with salt, and boil everything for twenty minutes.
- Onion: 2 pieces
- Carrot: 2 pieces
- Turnip: 1 piece
- Celery root: 1 piece
- Parsley root: 1 piece
- Bay leaf: 3 pieces
- Black peppercorns: 8 pieces
- Dried marjoram: 1 teaspoon
- Salt: to taste
4
Then remove from heat, season with dill, and let it steep for about fifteen minutes. Before serving, add sour cream.
- Dill: 1 tablespoon
- Sour cream: 100 g