Description
Polish cabbage soup with hamburger combines hearty ingredients in a classic comfort dish. Savory meat and vegetables simmer together, creating a satisfying meal that connects generations of home cooks.
Ingredients
Scale
- 1 lb (454 g) ground beef (lean or extra-lean)
- ½ head green cabbage, chopped (about 4 cups)
- 2 medium carrots, peeled and sliced
- 2 stalks celery, sliced
- 1 small onion, diced
- 3 garlic cloves, minced
- 4 cups (960 ml) beef broth (or chicken broth for a lighter flavor)
- 2 cups (480 ml) water
- 1 can (14.5 oz or 411 g) diced tomatoes, with juice
- 1 can (6 oz or 170 g) tomato paste
- 1 tsp dried thyme
- 1 tsp dried basil
- ½ tsp smoked paprika (optional)
- ½ tsp black pepper
- 1 tsp salt (or to taste)
- ¼ cup (15 g) chopped fresh parsley (optional, for garnish)
Instructions
- Meat Preparation: Brown ground beef in a large pot over medium heat, crumbling thoroughly and draining excess grease to create a robust protein foundation.
- Aromatic Base Development: Sauté onions and garlic until translucent, infusing the meat with deep, complex flavors and releasing their fragrant essence.
- Vegetable Integration: Add chopped cabbage, carrots, and celery to the pot, stirring to incorporate and allow vegetables to soften and release natural moisture, creating a textural medley.
- Liquid Foundation: Pour in diced tomatoes, tomato paste, beef broth, and water, thoroughly blending to create a harmonious, rich liquid base that will support the soup’s overall structure.
- Seasoning Elevation: Introduce thyme, basil, paprika, salt, and black pepper, stirring to distribute seasonings evenly and maximize flavor penetration throughout the soup.
- Simmering Process: Bring mixture to a robust boil, then reduce heat and cover, allowing ingredients to meld and tenderize for 30-40 minutes, developing a deep, cohesive flavor profile.
- Final Refinement: Taste and adjust seasonings as needed, then garnish with fresh parsley to add a bright, herbaceous note and visual appeal before serving hot.
Notes
- Meat Browning Technique: Ensure ground beef is thoroughly browned and crumbled to develop deep, rich flavor and prevent clumping during cooking.
- Vegetable Preparation Tip: Chop vegetables uniformly to guarantee even cooking and consistent texture throughout the soup.
- Fat Management Strategy: Drain excess beef fat after browning to reduce overall calorie content and prevent greasy soup consistency.
- Simmering Secret: Cook soup on low heat with lid on to allow ingredients to slowly release flavors and tenderize, creating a more complex taste profile.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 200
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 60 mg