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Before you jump to Easy Borscht/Goulash-Inspired Leftover Roast & Red Cabbage Soup recipe, you may want to read this short interesting healthy tips about Helping Your Heart with Food.
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We hope you got insight from reading it, now let’s go back to easy borscht/goulash-inspired leftover roast & red cabbage soup recipe. You can cook easy borscht/goulash-inspired leftover roast & red cabbage soup using 15 ingredients and 3 steps. Here is how you do that.
The ingredients needed to cook Easy Borscht/Goulash-Inspired Leftover Roast & Red Cabbage Soup:
- Take 3 cups beef roast or steak that's been cut into 1/2" cubes
- Take 1/2 an onion, chopped
- Use 2 medium carrots, cut into 1/2" cubes
- Take 2 small celery stems, chopped into 1/2" pieces
- Provide 1/2 a small head of red cabbage, cut into 1/2" pieces
- Get 2 cloves garlic, peeled and smashed
- Use 8 cups liquid (any combo of unsalted stock & water)
- Prepare 3 Tablespoons tomato paste
- Take 2 Tablespoons ketchup
- Take 1 Tablespoon Worcestershire
- Provide 2 teaspoons salt to start
- Get 1/4 teaspoon black pepper
- Take 1 bay leaf
- Prepare 1 teaspoon paprika
- You need 2 cups quartered button mushrooms
Steps to make Easy Borscht/Goulash-Inspired Leftover Roast & Red Cabbage Soup:
- Dump all ingredients except mushrooms into a large pot (at least 5 quarts), cover, turn the heat to medium high, and let soup come to a boil and simmer for 20 minutes.
- Reduce heat to medium low, add mushrooms, cover, and simmer for another 30 to 40 minutes, or until thickest pieces of cabbage are completely tender.
- Adjust seasoning if needed, and enjoy with crusty bread or rice, or just by itself! :)
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