Serves 1
Directions
- 1Cut the cabbage, tomatoes, carrot, celery, onion, beef, and potatoes into smaller pieces.
- 2Brown the beef in a hot pot with butter.
- 3Remove the beef from the pot and set aside.
- 4Add the sliced onion to the pot and sauté until softened.
- 5Pour in the canned whole tomatoes.
- 6Add the chopped fresh tomatoes, carrots, and celery to the pot.
- 7Layer half of the chopped cabbage on top of the vegetables.
- 8Return the browned beef to the pot, layering it over the cabbage.
- 9Cover the pot with a lid and let the soup simmer, letting the vegetables release their own juices.
- 10Add the chopped potatoes and the remaining half of the cabbage to the soup.
- 11Cover the pot and continue to simmer until cooked through.
Ingredients
- 1-2 lb beef chuck roast
- 28 oz whole tomatoes
- 1 whole carrot
- 2 whole fresh tomato
- 1 whole onion
- 2 stalk celery
- 1 head cabbage
- 2 small potato
- 1 tbsp butter
- salt (optional)
- pepper (optional)
Equipment
knifecutting boardpotspatula
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