The cabbage doesn’t need to overflow the pot, but you gotta admit it looks cool*
A full meal soup for those wintery days.
Thanks to my mother in law for the recipe.
*no cabbage was spilled in the making of this soup.
Equipment
- Hand Blender
Ingredients
- 1 kg beef cut into big cubes (2.2 lbs) – no big chunks of fat
- ½-¾ white cabbage
- 2 potatoes
- 1 celery root
- 2 tbsp dried cilantro
- 1 tbsp ground turmeric
- 1 tbsp kosher salt (or to taste)
- black pepper
Instructions
- Clean and cut the cabbage to small pieces.
- Peel the potatoes and cut to small pieces
- Peel the celery root and clean it thoroughly from dirt. Cut to 4 or 2 big pieces.(to peel use a chef knife and cut away the outer layer carefully)
- Put all ingredients in a pot with cold water and heat until boiling, lower the heat to a simmer. Cook for 2-2.5 hours.
- Take the meat and celery root out. Grind the soup with a hand blender.Return the meat to the soup and toss away the celery root. Reheat and serve.
