This hearty beef soup is great for winter days when you need a boost of both protein and vitamin C. It'll become a family favorite for those who enjoy cabbage, and maybe even for those who don't usually like it.
Ingredients:
- 1 kg. lean beef (whichever cut you like, but it should be of moderate tenderness)
- 1/2 head of common green cabbage, preferably January king
- 1/2 cup chopped walnuts
- 1/2 cup dried white button mushrooms, chopped as finely as possible
- 1 large red bell pepper (sweet)
- 1 large onion
- 1 clove of garlic
- 1 teaspoon cracked black pepper
- 1 teaspoon dried parsley
- 1/2 teaspoon dried ginger powder, or 1 teaspoon finely chopped fresh ginger
- 1 good pinch hot paprika
- 1 bay leaf
- 1/4 cup balsamic or malt vinegar
- 2 teaspoons gray salt
- 1 and 1/2 liters of water
- a couple of ice cubes worth of beef bone stock, if you have any
- 2 tablespoons olive oil, bacon fat, or schmaltz
Instructions:
- Chop the beef into 1 cm squares.
- Put the beef in a plastic bag, and beat it to tenderize it.
- Put the beef in a bowl with one teaspoon salt, 1 teaspoon pepper, one tablespoon of the total vinegar, and one tablespoon of the oil. Separate the bits with your fingers, and let this marinate while you're working on the rest.
- Chop the cabbage, onions, bell pepper, walnuts, mushrooms, and garlic, but keep them separate for the moment.
- In a large pot, heat the other tablespoon of oil.
- Add the onions and bell pepper, and sweat these until the onions are just barely beginning to be clear.
- Add the beef, and brown it a little.
- When the beef is basically browned, but still has some few red pieces, add the cabbage, walnuts and mushrooms.
- When the cabbage is a bit wilted, add the garlic, and the rest of the spices. The cabbage should be starting to release some of its water.
- Add the water and stock, and after this add the rest of the vinegar and salt.
- Cover, and bring to a boil on high heat.
- Once it is boiling well, stir it and turn the heat down to low. Cover it and let it simmer for an hour or more.
Serve this hot with some nice black (full rye) bread. |
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