Cabbage Soup
Servings: 8
Ingredients
Vegetable
- 400 g Round cabbage – sliced
- 2 Carrots – cubed
- 1 Potato – cubed
- 1 Small Onion – sliced
- Fresh Parsley – garnish
Spices
- 1 Tomato - Can or jar.
- 1 Beef stock cube - or a Vegetable stock cube
- 1 tsp Paprika
- 1 tsp Dried Thyme
- 1 tsp Garlic powder
- 1 tsp Black pepper
- ½ tsp Salt
- 3 Tbsp Olive oil
- 6 cups Water
Optional
- Ribeye steak – Cut thinly
Instructions
- Prepare the ingredients: Cut the carrots and potato into half an inch cubes. Thinly slice the onions and thinly cut the ribeye steak.
- Sauté the onions: Drizzle olive oil in a preheated pot and add the onions. Sauté the onions for three minutes while stirring occasionally. Thereafter, pour in the can of tomato and stir to mix. Cook the tomato-onion mix for about a minute while stirring.
- Add the vegetables: Add the carrots, potato, and cabbage to the pot. Add water and spices like beef stock cube, paprika, dried thyme, garlic powder, black pepper, salt, and water. Add the sliced beef steak to the pot and stir to mix. Cook the soup for about twenty-five minutes on low heat with the lid closed. When the soup is done, garnish with fresh parsley and serve immediately.