Vegetable Beef Soup with Cabbage and Potatoes

Name: Vegetable Beef Soup with Cabbage and Potatoes
Prep time: 25 min
Cook time: 120 min
Total time: 145 min
Yield: 6 servings
Cuisine: International
Ingredients: 600 g beef chuck or stew beef, cut into 2 cm cubes; 1 tbsp neutral oil; 1 whole large onion, diced; 2 whole carrots, sliced; 1 whole bell pepper, diced; 3 stalks celery, sliced; 2 whole medium potatoes, diced; 300 g green cabbage, shredded; 1.8 l beef broth; 2 whole bay leaves; 2 sprigs thyme; 1 tsp salt, or to taste; 1/2 tsp black pepper; 2 tbsp chopped parsley

Tender chunks of beef simmered with potato, cabbage, carrot, bell pepper and celery.

By Savva LoginovUpdated October 2, 2026

Total 2 hr 25 minMakes 6 servings

Jump to Recipe

This vegetable beef soup has tender beef, potatoes, carrots, pepper, cabbage and celery in a savoury broth. The source gives only one litre of stock and a short 20-minute simmer, which is not enough to tenderise stew beef. This version browns the beef first, simmers it until fork-tender, then adds vegetables in stages so they keep their shape. Choose beef chuck or stew meat and allow the timing to vary by cut. Finish with parsley and serve with bread for a filling family meal. Pat beef dry. Heat oil in a large soup pot and brown beef in batches. Transfer to a plate. Add onion, carrots, bell pepper and celery. Cook 5 minutes, scraping browned bits from pot.

Vegetable Beef Soup with Cabbage and Potatoes

How to tell when it is ready

Beef is fork-tender and potatoes are soft but hold their shape.

Tips

Pat beef dry before browning.
Brown in batches for better colour.
Cook beef until fork-tender before adding potatoes.
Taste broth before adding salt.

Troubleshooting

If the mixture is too thick, add liquid a little at a time.
If cooking too quickly, lower the heat and check doneness.

Substitutions

Use a similar neutral cooking oil.
Choose a suitable alternative that preserves the recipe’s texture.

Variations

Adjust the seasoning to taste.
Add a seasonal ingredient that suits the cooking time.

Serving suggestions

Serve with crusty bread.
Add a green salad.
Offer grated Parmesan.
Pair with pickles or rye bread.

Make ahead

Prepare suitable components ahead and store them safely. Refrigerate up to 4 days or freeze up to 3 months.

Storage

Refrigerate up to 4 days or freeze up to 3 months.

Food safety

Refrigerate leftovers within 2 hours and use within 3 to 4 days. Reheat until steaming hot throughout.

Frequently asked questions

Can I prepare this ahead?

Prepare suitable components in advance and store them safely as described.

How should I store vegetable beef soup?

Refrigerate up to 4 days or freeze up to 3 months.

Serve with crusty bread. Refrigerate up to 4 days or freeze up to 3 months.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.

Vegetable Beef Soup with Cabbage and Potatoes