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Simple Russian Soup

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Simple Russian Soup is a hearty and comforting dish that brings together rustic ingredients in a flavorful and satisfying way. Known for its simplicity, this soup combines vegetables, meats, and sometimes grains or noodles to create a dish that’s both filling and full of character. With its rich broth and tender vegetables, Simple Russian Soup can be the perfect meal to warm you up during chilly days or for when you want a meal that’s both nourishing and easy to make.

Ingredients

Scale

Here’s what you’ll need for Simple Russian Soup:

  • 1 lb beef stew meat or chicken thighs (skinless, boneless)
  • 1 medium onion, diced
  • 2 medium carrots, peeled and sliced
  • 3 medium potatoes, peeled and diced
  • 1 ½ cups cabbage, shredded
  • 4 cups beef broth (or chicken broth)
  • 2 cloves garlic, minced
  • 2 tablespoons vegetable oil
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • ½ teaspoon black pepper
  • Salt to taste
  • 2 tablespoons fresh parsley or dill, chopped (for garnish)
  • Optional: 1 tablespoon sour cream for serving

Instructions

Prepare the Meat:

  1. Brown the Meat: In a large pot, heat 1 tablespoon of vegetable oil over medium heat. Add the beef stew meat or chicken thighs, and brown on all sides. This step will help develop a deeper flavor for the broth.
  2. Remove the Meat: Once browned, remove the meat from the pot and set it aside. If using chicken thighs, shred the meat once cooked.

Cook the Vegetables:

  1. Sauté the Onion and Garlic: In the same pot, add another tablespoon of vegetable oil. Add the diced onion and sauté for 3-4 minutes until it becomes soft and translucent. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
  2. Add the Carrots and Potatoes: Stir in the sliced carrots and diced potatoes. Cook for 5 minutes, stirring occasionally, to allow the vegetables to absorb the flavors from the onion and garlic.

Simmer the Soup:

  1. Add the Broth: Pour in the beef or chicken broth, scraping the bottom of the pot to release any brown bits from the meat and vegetables. This will add extra flavor to the soup.
  2. Season the Soup: Add the bay leaf, thyme, black pepper, and salt to taste. Stir to combine.
  3. Return the Meat: Add the browned beef or shredded chicken back into the pot. Bring the soup to a boil.
  4. Simmer: Reduce the heat to low and let the soup simmer for 45-60 minutes, or until the meat is tender and the vegetables are cooked through. If needed, skim off any foam from the surface during cooking.

Add the Cabbage:

  1. Add the Cabbage: Once the meat and vegetables are tender, stir in the shredded cabbage. Cook for an additional 10-15 minutes until the cabbage softens and wilts.

Serve:

  1. Garnish and Serve: Remove the bay leaf and discard. Ladle the soup into bowls and garnish with freshly chopped parsley or dill. If desired, add a dollop of sour cream to each serving for extra creaminess.

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