What kind of "soup" is this?

Question

What is the proper name? And does anyone know the recipe for it... I know that there is Beef, Potatos, Carrots, Cabbage in it... and a kind of Red broth?!?!? I was wondering if anyone knows what I am talking about and if anyone has a quick recipe... I know it is kinda like a Stew... Any help would be appreciated!

My dad used to make it all the time... and now both my parents are in Heaven so I can't ask them! So, even as dumb as the question sounded...I thought I'd ask!

Answer 1

Sounds like a basic vegetable soup my grandmother used to make. The red broth comes from adding a can of stewed tomatoes that have been chopped - juice and all. My sister became the master of making this family favorite! (Don't foget to ask the butcher for those glorious beef soup bones - I swear they make the soup!
As far as the recipe - super simple - in a nice big soup pot add the beef soup bones, chunked beef (usually a pot roast works best) a chopped onion, chopped potatoes, carrots and cabbage. Fill the pot with water - a little over half full. You can add a couple beef boullion cubes if you like - and the can of stewed tomatoes that have been cut up. Add the juice too.
Let it come to a boil, reduce the heat and let simmer for about an hour or so til the veggies are soft. My Grams used to serve it over broad egg noodles.
Enjoy!
(Hope this helps!)

Answer 2

It just sounds like a beef vegetable soup to me with a tomato and beef based broth for the red. Maybe half beef broth and half tomato juice or sauce. I like cabbage in my soup also. Don't forget some onions and probably celery. Some of the red in the broth could have been paprika. If it's like a stew, it just doesn't have as much broth in it as a regular soup.

Sorry I can't help more. I also have some recipes I wish I could ask my parents about.

Answer 3

Corn beef and cabbage soup? Cream of Red Cabbage Soup? Beef stew?

Answer 4

Sounds an awful lot like Shoney's Beef and Cabbage soup. We add red kidney beans to it, as well as potatoes and carrots.

Recipe? What's that? I just add ingredients until it looks the right color and consistency, then I season it.

Answer 5

I think you are talking about Borscht which can be made different ways countrywise, it usually has beets in it to give it its red color but occasionally also has potatoes, carrots ,beef, cabbage, depending on the ethnicity or region it's cooked in.

Answer 6

Not a dumb question at all.

Here are two recipes for you. The first one has "red" wine.
From:
http://homecooking.about.com/library/archive/blss140.htm

Beef and Cabbage Soup Recipe
Ingredients
1-1/4 pounds beef top round roast
1 Slice thick-cut or 2 slices regular bacon, finely chopped
1 medium onion, cut into 1/4-inch dice
1 medium carrot, cut into 1/4-inch dice
2 medium ribs celery, cut into 1/4-inch dice
1 medium green bell pepper, cored, seeded and cut into 1/4-inch dice
1/2 cup rich red wine (try a cabernet sauvignon)
1/4 cup A-1 sauce
2 tablespoons Worcestershire sauce
1-1/2 teaspoons salt
1/2 teaspoon fresh-ground black pepper
1 teaspoon granulated garlic (try bottled chopped garlic)
1/4 teaspoon dried oregano, crushed
1/4 teaspoon dried thyme, crushed
1/2 teaspoon whole caraway seeds
8 to 9 cups water
2 beef bouillon cubes, crumbled (or use 2 teaspoons Better Than Bouillon Beef Base)
1/2 large head green cabbage (about 12 ounces), cut into 1-inch large dice
1 (3-ounce) jar roasted red peppers, drained and diced

Instructions
Trim beef, saving fat. Cut beef into 1/2-inch cubes and fat into 1/4-inch cubes. In a nonreactive large pot (ours was 6 quarts), add bacon and beef fat. Cook over medium heat, stirring occasionally, until all fat has been rendered and remaining pieces of fat and bacon are brown but not burned. Remove browned fat and bacon pieces and set aside. Leave liquefied fat in pot.

Saute onions, carrots, celery and green peppers about 4 minutes or until soft and fragrant. Add beef, raise heat to medium high and saute meat about 3 minutes or until just beginning to take on color. Return browned pieces of fat and bacon to the pot.

Stir in wine, A-1 sauce, Worcestershire sauce, salt, pepper, garlic, oregano, thyme and caraway seeds. Stir about 1 minute. Pour in 8 cups water and add crumbled beef bouillon cubes (or base). Stir until cubes or base have dissolved completely.

Add cabbage and roasted red peppers; bring to a boil. Reduce heat and simmer several minutes, or until scum stops accumulating on top. Partially cover and continue to simmer 3 hours, stirring occasionally. Skim again, if needed. Taste for seasonings and if too thick, add more water. (We added 1 cup at the end.)

Per (1-cup) serving: 110 calories, 20 percent calories from fat, 14 grams protein, 8 grams carbohydrates, 2 grams total fiber, 2 grams total fat, 30 milligrams cholesterol, 622 milligrams sodium.

Yield: 10 cups
`````````````````````
BEEF AND CABBAGE SOUP with "red" tomatoes
From:
http://www.recipesource.com/soups/soups/00/rec0092.html

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Lean ground beef
1/2 ts Garlic salt
1/4 ts Garlic powder
1/4 ts Pepper
2 x Celery -- chopped
16 oz Kidney beans -- drained
1/2 Chopped head cabbage
28 oz Tomatoes *
1 cn Water in empty tom. can
4 Beef bouillon cubes
Chopped parsley

In a Dutch oven, brown beef. Add all remaining
ingredients except parsley; bring to boil. Reduce heat
& simmer, covered for 1 hour. Garnish with parsley.
Yield 3 qts. * chopped & liquid reserved

Answer 7

I don't know the name of it, but I know it was yummy with those big potatoes in it!!

Answer 8

sounds like blood soup

Answer 9

Crock Pot Round Steak Stew
SERVES 6 TO 8

2 pounds round stead cut into 1-inch cubes
Salt and pepper
1/4 cup minced pancetta
1 large onion, coarsely chopped
2 cloves garlic, minced
Herb bouquet of thyme, rosemary, and parsley, tied together with kitchen string
1 large whole bay leaf
1 cup thinly sliced celery
2 carrots, cleaned and cut into rings
2 red skin potatoes, cut into quarters
4 cups diced plum tomatoes with their juice, either fresh or canned
1/2 cup dry red wine
2 cups beef broth or water

Rub the meat pieces with salt and pepper. Place everything in a crock-pot, starting with the meat, except the tomatoes, wine and beef broth or water.

Mix the tomatoes, wine and beef broth or water together and pour over the meat. Stir everything and cover. Cook over low heat according to the manufacturer’s directions. Remove the bay leaf before serving.

Variation: You can also make this stew in a heavy-duty stove-top pot or cook it in a slow oven (250F) for 1 1/2 hours or until the meat is fork tender.

Cabbage, Potato and Bean Soup
Zuppa di Verza, Patate e Fagioli

MAKES 3 QUARTS

Zuppa di verza, patate e fagioli (cabbage soup with potatoes and beans), was served in deep bowls accompanied by hunks of Tuscan bread and a flask of extra-virgin olive oil for drizzling on the soup.

One of my favorite techniques for flavoring this soup is to crumble chicken bouillon cubes over the sautéing vegetables instead of dissolving the cubes in liquid first. I also like to add the cheese rinds from Parmigiano-Reggiano cheese. Start the process the night before by soaking the beans in water. The recipe makes a lot and the soup can be frozen for future use.

Ingredients: ***

1 cup dried cranberry or Great Northern beans
1 tablespoon Colavita™ Extra-Virgin Olive Oil
4 chicken bouillon cubes, crumbled
1 pound cabbage, washed, cut in half, core removed, and leaves cut into 1/4-inch strips
1 medium-size carrot, shaved into strips with a vegetable peeler
1/2 pound of onions, peeled and diced
1/2 pound all-purpose potatoes, peeled and diced
7 cups hot water
4 ounces cheese rinds (optional)
1/4 cup minced Italian parsley leaves
1 tablespoon fine sea salt
Grinding of black pepper
Colavita™ Extra-Virgin Olive Oil to drizzle over soup

The night before making the soup, soak the beans in 2 cups of water. The following day, drain and rinse the beans, put them in a pot and cover them with 3 cups of water. Cook the beans for 20 minutes, then drain them and set them aside.

In a soup pot, heat the olive oil, stir in the crumbled bouillon cubes, cabbage, carrot, and onion. Cover the pot and cook the vegetables over medium heat for 20 minutes. Uncover the pot, stir in the beans, potatoes, water, and cheese rinds (if using), and cook, covered, over low heat for 45 minutes, or until the beans are tender, hold their shape, and are not mushy. Stir in the parsley, salt, and black pepper.

Remove the cheese rinds with a spoon and with a small knife scrape off the cheese and return it to the pot. Discard the rinds.

Serve the soup hot in soup bowls with a drizzle of olive oil over the top.

Variation: Place toasted slices of Italian bread in the base of individual soup bowls and ladle the soup over the bread.

*** when i make this i always add left over pot roast or beef ribs or pork ribs for added flavor.


hope this helps. enjoy.