Care to share your cabbage and beef soup recipes?

This recipe for corned beef, cabbage and red pepper stew is good and spicy.

@marinelife thanks :) I had a note in there that I didn’t care for corned beef, but I must have erased it unintentionally when I was writing out my question. Looks awesome though, if I did like corned beef. Wonder if it can be done with stew meat instead, without losing flavor.

I make a cabbage/vegie soup with little meatballs in it rather than beef cuts:

Ground beef
Sausage removed from the casing
½ small can of tomato paste
Minced up onion
Crushed peppercorns
Crushed/ground caraway seeds (just a pinch)
Pinch of fresh minced dill fern
Carrots cut into 2” lengths
Small red potatoes

@TheOnlyNeffie Sorry, I didn’t see the note.

Here is a Spicy Hamburger and Cabbage Soup.

I had to google halushki, I grew up in south eastern Pa and never heard of it. Sounds pretty good though, do you put bacon in yours???

I like a sort of Asian type cabbage dish and it can be soup depending on how much stock you add. I quick fry some cut up chicken breast in a pan with olive oil and a few drops of sesame oil. When the chicken is brown and cooked through remove it and throw in some garlic, chilis and onion. Then add the shredded cabbage and toss it around to mix it all up. I add some kejap mantis and soy sauce, a little hit of srirachi and as much chicken stock as you want. Put the chicken back in stir it all up and there you are. I also add some different colors with the cabbage, red and yellow peppers, carrots. No set ingredients. You can also add rice or noodles.

I make a killer cabbage, potato and smoked sausage soup.

Basically just use herbal, veggie, onion or beef stock.

Lightly brown a sliced/diced smoked sausage
add a chopped onion, about 3 cups of chopped cabbage, and 3 cups diced potatos your choice. Toss in various herbs and cracked red pepper to taste.

Simmer for an hour or so and serve with cornbread muffins or garlic bread. Mmmmm GOOD!

Have a big bowl in the freezer right now.

@marinelife no, it was gone, I fixed it after I read your response.. it was my fault. :) No worries.

@rooeytoo no bacon, no. My husband and I don’t eat pork, actually. We have a pretty dense Ukrainian/Polish population here, and my family is Ukrainian, so we eat a lot of halushki in these parts. That recipe sounds amazing, definitely on my to-try list.

@Coloma this is going to sound stupid, but what is smoked sausage? Like kielbasa?

1–½ lbs. stew meat, cut into little pieces
Dredge in a little flour, and fry in a little bacon fat or cooking oil until brown. Remove from heat.

Place meat in a crock pot or soup pot.
Add:
2 boxes beef broth or stock
1 bottle spicy v-8 juice
1 chopped onion
2 bags of frozen soup vegetables
1 bag frozen chopped okra (you can leave this out if you don’t like okra, but I do)
2 cans diced tomato
½ head cabbage shredded
2 tablespoons chili powder (not the Indian kind; that’s too hot)
2 teaspoons garlic powder
2 teaspoons oregano
1 teaspoon basil
1 teaspoon salt
½ teaspoon pepper

I just let the whole thing cook for about 2 – 3 hours, or until the meat is really tender.

I find it hard to make soup with a recipe; I sort of throw things in the pot and give a stir.

@TheOnlyNeffie

Yes. You can use Polish sausage, keilbasa (sp? ) or the turkey theme of any of the same which us just as good.

You can also substitute ham. :-)

Just don’t forget the red pepper, I like my soups with zip! lol

These recipes all sound so good. I can’t pick one, I might have to add them all to my book and try them over the winter.

@BarnacleBill

Yep, true soup making is an art!
Hard to measure the creative flow of the pot.

Actually I am wanting a good creme of celery recipe! Anyone?

Let me see what I can do on the celery soup. I make a fabulous cream of mushroom soup, with oyster and portabello mushrooms. (The secret is fresh thyme.)

Edit: This has possibilities:
3 tablespoons butter
4 cups sliced celery (about 8 stalks)
1½ cups chopped leeks (white and pale green parts only)
4 cups chicken broth
⅓ cup sour cream
¼ teaspoon cayenne pepper
½ teaspoon garlic powder

Melt butter in heavy large pot over medium-high heat; add celery and leeks. Sauté until celery is slightly softened, about 4 minutes.

Add potatoes and chicken broth. Simmer, uncovered, until vegetables are tender, about 30 minutes.

Working in batches, puree soup in blender or food processor until smooth. Return to pot.

Whisk in ⅓ cup sour cream, garlic powder and cayenne pepper. Season soup to taste with salt and pepper.

@BarnacleBill

Sounds great, but..where did the ‘potatoes’ come from? lol

I’m going to try it this week, thanks!

Aww, heck, I accidentally deleted the ¾ lb of Yukon Gold potatoes, peeled and cubed. That should be about 3 cups.

Making carrot soup right now. It has celery in it.

@BarnacleBill

Okay, got it! Sounds delicious!

What coast are you cooking on?

Is it midnight carrot soup?

I think that has a nice ring to it! lol

@Coloma, Midnight carrot soup it was.