Rustic Cabbage, Beef and Buckwheat Soup

By Florence Fabricant

Rustic Cabbage, Beef and Buckwheat Soup
Melina Hammer for The New York Times
Total Time
1½ hours
Rating
4(91)
Comments
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A few of the Côtes du Rhône in the recent tasting exhibited some elegance, but most wore more heavy flannel than silk, making them satisfying to sip on a raw day with a hearty plate of grub. In Provence you might dig into a beef daube. But since the distinctive accent of Provençal terroir was not so evident in the glass, I went elsewhere.This thick, rustic beef soup relies on a winter larder: cabbage, celery, turnips and even buckwheat groats. Some smoke from bacon and paprika echoes the wines. And a whiff of orange zest sends a postcard from Provence.

Featured in: Can Côtes du Rhônes Take the Heat?

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Ingredients

Yield:4 to 6 servings

    For the Rustic Cabbage, Beef and Buckwheat Soup

    • 2ounces smoked bacon, diced
    • 1pound stewing beef, in 1-inch cubes
    • 1onion, finely chopped
    • 2stalks celery, finely chopped
    • 3garlic cloves, minced
    • 2cups chopped green cabbage (about ¼ medium head)
    • 2teaspoons smoked paprika
    • 1teaspoon grated orange zest
    • 7 to 8cups beef stock
    • Salt
    • pepper
    • 2medium white turnips, peeled and diced
    • ½cup whole buckwheat groats (kasha)
    • Sour cream for serving, optional
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

266 calories; 9 grams fat; 3 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 23 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 27 grams protein; 1205 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. For the Rustic Cabbage, Beef and Buckwheat Soup

    1. Step 1

      In a four-quart Dutch oven or other heavy pot, cook the bacon on medium heat until lightly browned. Remove, leaving the fat in the pot. Add the beef and cook over high heat until lightly browned. Remove. Return the bacon to the pot and add the onion, celery, garlic and cabbage. Cook on medium heat until the vegetables are soft. Stir in the paprika and zest.

    2. Step 2

      Return the beef to the pot. Add 7 cups stock, season with salt and pepper and simmer, covered, 30 minutes. Stir in the turnips and groats. Cover and cook 30 minutes. If the beef is not tender, cook it a bit longer. Adjust the salt and pepper and serve with sour cream on top, if desired. If the soup is set aside before serving or refrigerated overnight, more stock may be needed for reheating.

Ratings

4 out of 5
91 user ratings
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Comments

Debra

I made this the other day because I seem to have an over abundance of buckwheat. It was very good except the meat was tough so i cooked it longer and that was a mistake as all the components melted into a mess. My suggestion is to cook meat in the broth for an hour and than proceed with recipe. Not sure I will make it again.

riverdalite

I like this. Took shortcuts using my IP mini. Browned bacon then the meat. Sprinkled smoked paprika on it and added 2 cups water. Pressure cooked for 20 minutes. Stared at it for a while wondering if I should chill it to remove some fat. Waved paper towels over it instead. Then, I threw in a leek instead of onion, the rest of the ingredients (large pieces so they didn't disintegrate) and IP for about 2-3 minutes. It's a keeper w/o bacon. I think the smoked paprika gives enough smokey taste.

ABG

Made this according to recipe except: subbing rutabaga for turnip, used homemade beef stock, and toasted my buckwheat before adding. I kept the finished stew on very low heat for about an hour after making and the meat was very tender and the other ingredients still had integrity. You don't want to boil the beef - low and slow once it's seared. I found the flavors of this to be odd and unfamiliar but it was good and definitely grew on me as I was eating. The cream was nice stirred in the broth

Ben Miller

Season the beef before browning, add balsamic and five spice powder, otherwise v good

Opie

Made this a vegetarian soup using Field and Roast Vegetarian Smoked Sausage, smoked paprika, and Better than Bouillon No-Beef Bouillon. I chopped the sausage into quartered slices. Otherwise, followed the recipe and it was flavorful and hearty.

jaystew

I marinated the beef (flank steak - it's what we had) a few hours in Worcestershire sauce and lemon juice. This made it very tender.

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