Cabbage Soup#2

This soup starts the right way: beef simmered low for two hours with bay leaves, whole peppercorns, and oregano to build a rich, homemade broth from scratch.

Straining and skimming the broth after that long simmer is what separates a clean, flavorful soup from a greasy one. Take the time to skim properly and you’ll taste the difference in every spoonful.

The cabbage goes in last for a reason. Adding it too early turns it mushy and sulfurous. That final 30 minutes gives it just enough time to soften while keeping some texture and a mild, sweet flavor.

Cutting the cooked beef off the bone and returning it to the pot gives you tender, shreddable chunks that have already given their best flavor to the broth. The meat does double duty here.

Pro Tips

• Use bone-in beef shank or short ribs for the richest broth. The collagen from the bones adds body you can’t get from lean stew meat alone.
• Skim the fat while the broth is hot. It rises to the surface and is easiest to remove before it cools and emulsifies back in.
• Chop the cabbage into bite-sized pieces. Large wedges cook unevenly and are hard to eat in a bowl.
• A pinch of the optional red pepper flakes adds just enough warmth without making it spicy.

Variations

• Bean version: Add a can of drained white beans or kidney beans with the vegetables for extra protein and heartiness.
• Barley addition: Stir in ½ cup pearl barley when you add the carrots and onions for a thicker, more filling soup.