Hello, I am Jane. Today, I’m gonna show you how to prepare easy borscht/goulash-inspired leftover roast & red cabbage soup recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I will make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Easy Borscht/Goulash-Inspired Leftover Roast & Red Cabbage Soup Recipe
Easy Borscht/Goulash-Inspired Leftover Roast & Red Cabbage Soup is one of the most favored of current trending meals in the world. It is simple, it is fast, it tastes delicious. It’s appreciated by millions daily. Easy Borscht/Goulash-Inspired Leftover Roast & Red Cabbage Soup is something which I have loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we must first prepare a few components. You can have easy borscht/goulash-inspired leftover roast & red cabbage soup using 15 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Easy Borscht/Goulash-Inspired Leftover Roast & Red Cabbage Soup:
- Get 3 cups beef roast or steak that’s been cut into 1/2 cubes
- Get 1/2 an onion, chopped
- Make ready 2 medium carrots, cut into 1/2 cubes
- Get 2 small celery stems, chopped into 1/2 pieces
- Take 1/2 a small head of red cabbage, cut into 1/2 pieces
- Make ready 2 cloves garlic, peeled and smashed
- Take 8 cups liquid (any combo of unsalted stock & water)
- Take 3 Tablespoons tomato paste
- Get 2 Tablespoons ketchup
- Get 1 Tablespoon Worcestershire
- Prepare 2 teaspoons salt to start
- Make ready 1/4 teaspoon black pepper
- Get 1 bay leaf
- Prepare 1 teaspoon paprika
- Get 2 cups quartered button mushrooms
Instructions to make Easy Borscht/Goulash-Inspired Leftover Roast & Red Cabbage Soup:
- Dump all ingredients except mushrooms into a large pot (at least 5 quarts), cover, turn the heat to medium high, and let soup come to a boil and simmer for 20 minutes.
- Reduce heat to medium low, add mushrooms, cover, and simmer for another 30 to 40 minutes, or until thickest pieces of cabbage are completely tender.
- Adjust seasoning if needed, and enjoy with crusty bread or rice, or just by itself! :)
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