Hearty Tomato and Fresh Cabbage Soup with Tender Meat

Rich, filling, and fragrant—this tomato and fresh cabbage soup with meat is the ideal meal for the whole family any time of the year. You can customize the vegetable mix to your taste, whether using fresh or fermented cabbage. Your loved ones will surely ask for seconds!

Step-by-Step Cooking Instructions

Total cooking time: 2 hours 20 minutes

1. Step 1:

   

   Gather all ingredients and start by preparing a rich broth. You can use any meat you prefer—pork, beef, or chicken—or opt for a meatless version using vegetable broth or plain water. For a more flavorful broth, choose meat with bones, such as shank or shoulder. Here, beef ribs are used for their abundant meat.

2. Step 2:

   

   Rinse the meat thoroughly. Place it in a pot with boiling water. Add a whole peeled onion, 4 allspice berries, and 2 bay leaves. Simmer on low heat for 1.5 hours until the meat is tender. Add salt towards the end of cooking.

3. Step 3:

   

   Peel and dice the potatoes into small cubes.

4. Step 4:

   

   Shred the fresh cabbage finely.

5. Step 5:

   

   Peel the tomatoes by scoring an X on the skin, blanching them in boiling water for 1-2 minutes, cooling briefly, then removing the skins easily. Chop the peeled tomatoes into small cubes.

6. Step 6:

   

   Peel and dice the carrots into small pieces.

7. Step 7:

   

   Dice the second onion finely.

8. Step 8:

   

   Wash, dry, and finely chop fresh dill and parsley. Optionally, substitute or add other herbs such as green onions, cilantro, or a mix of fresh herbs.

9. Step 9:

   

   Remove the meat from the broth, cool it, separate from bones, and cut into bite-sized pieces.

10. Step 10:

    

    Strain the broth through a fine sieve, return it to the stove, and bring to a boil.

11. Step 11:

    

    Add the diced potatoes to the boiling broth and cook for about 10 minutes.

12. Step 12:

    

    In a skillet, heat vegetable oil and sauté the diced onion for 5 minutes until translucent.

13. Step 13:

    

    Add the diced carrots and continue sautéing for another 5 minutes until golden.

14. Step 14:

    

    Transfer the sautéed vegetables into the soup pot.

15. Step 15:

    

    Add the shredded cabbage, remaining allspice, and bay leaf. Simmer for 10 minutes. You can substitute fresh cabbage with sauerkraut if preferred.

16. Step 16:

    

    Add the chopped tomatoes, season with salt and pepper to taste, and cook for an additional 2-3 minutes.

17. Step 17:

    

    Stir in the fresh herbs, remove the pot from heat, cover, and let the soup rest for about 15 minutes to develop flavors. Enjoy your hearty homemade soup!

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