Hearty Cabbage Soup

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READY IN: 1hr 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Brown the bacon in a Dutch oven, over medium heat, until lightly browned, not necessarily crisp; remove bacon and set aside, leaving fat in pot.
  • Turn the heat up to high and sear the beef until lightly browned; remove beef and set aside.
  • Return the bacon to the pot and add the onion, celery, garlic, and cabbage; reduce heat back to medium and cook, stirring occasionally, until the vegetables are softened, about 10 minutes.
  • Stir in the paprika and the orange zest.
  • Return the beef to the pot along with 7 cups of stock; season with salt and pepper, cover, and simmer 30 minutes.
  • Stir in the turnips and buckwheat groats, cover and cook until beef is tender, 30 minutes or more.
  • Taste and adjust seasonings; serve with a dollop of sour cream, if desired.
  • NOTE: If made in advance, and/or reheated, more stock may be needed.
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