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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Wash and chop all your vegetables, then cube the beef.
Add the beef to a pot with cold water, bring to a boil and cook for about 5 minutes until the scum rises to the top. Drain, rinse the beef, and wash the pot clean.
Add a little olive oil to the pot and sear the beef until browned.
Throw in the onions, carrots, and celery with a pinch of salt and fry for around 5 minutes until softened.
Stir in the tomato paste, ketchup, and canned tomatoes, then add the water and bay leaves.
Bring to a boil, lower the heat to low-medium, cover with a lid and simmer for 45 minutes.
Remove the lid, add the potatoes and cabbage, and cook for another 15 minutes or until the potatoes are tender.
Finish by seasoning with salt and black pepper, then serve.
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For an Instant Pot version: blanch the beef on the hob and rinse clean. Set the Instant Pot to saute, sear the beef, then add the onions, carrots, and celery. Follow the same steps but add the potatoes and cabbage in too, lock the lid and pressure cook for 35 minutes.
Can I use a different cut of beef?
Yes, you can use beef brisket or short ribs as mentioned in the recipe.
How can I make this soup in an Instant Pot?
Blanch the beef on the hob, rinse clean, then follow the Instant Pot instructions in the tips section.
What can I substitute for plum tomatoes?
You can use any canned tomatoes as a substitute for plum tomatoes.
Can I add other vegetables?
Yes, feel free to add other vegetables like bell peppers or peas to suit your taste.
How do I know when the soup is done?
The soup is done when the potatoes are tender and the flavors have melded together.
