Hearty Beef Soup with Beetroot and Fermented Cabbage

Name: Hearty Beef Soup with Beetroot and Fermented Cabbage
Prep time: 35 min
Cook time: 260 min
Total time: 295 min
Yield: 4 Portionen
Ingredients: 600 g Beef soup meat; 1 piece Medium-sized onion; 2 piece Bay leaves; Peppercorns; 1 Handvoll Salt; 1 piece Medium-sized onion; 1 piece Large carrot; Oil for frying; 2 tbsp Tomato paste; 1 piece Large beetroot; 1 tbsp Sugar; 8 piece Small potatoes; 1 Handvoll Fermented white cabbage, e.g. Kimchi; 2 piece Bay leaves; 1 tbsp Salt and pepper; Sugar; Fresh herbs, e.g. dill or parsley; 1 piece Chili pepper, red; 1500 ml Water

Soup

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Cook Time

4 h 55 min

Servings

Difficulty

Medium

Prep Time

35 Min

Description

This hearty beef soup with beetroot and fermented cabbage is real soul food for cold days! I especially like to make it in autumn and winter when beetroot is in season. The combination of the tender beef, the slightly sweet beetroot and the sour fermented cabbage makes this soup a taste experience. The long cooking time develops an intense aroma. Served with fresh herbs and a touch of spiciness from the chili pepper, it is a warming and satisfying main course. The soup can also be prepared well in advance and tastes almost even better when reheated!

Ingredients (19 ingredients)

600 g Beef soup meat
1 piece Medium-sized onion
2 piece Bay leaves
Peppercorns
1 Handvoll Salt
1 piece Medium-sized onion
1 piece Large carrot
Oil for frying
2 tbsp Tomato paste
1 piece Large beetroot
1 tbsp Sugar
8 piece Small potatoes
1 Handvoll Fermented white cabbage, e.g. Kimchi
2 piece Bay leaves
1 tbsp Salt and pepper
Sugar
Fresh herbs, e.g. dill or parsley
1 piece Chili pepper, red
1500 ml Water

Preparation (9 steps)

Prepare broth

Thermomix® Setting

60 min/212°F/Speed 1 100

Put 600 g beef soup meat, 1 medium-sized onion, 2 bay leaves, some peppercorns and 1 handful of salt in the mixing bowl. Fill up with 1500 ml water. Cook for 60 Min./100°C/Stufe 1.

3600

Prepare vegetables

Peel 1 medium-sized onion and 1 large carrot and cut into cubes. Heat some oil in a pan and fry the diced vegetables in it until they are lightly browned. Add 2 tbsp tomato paste and fry briefly. Deglaze with a few spoons of water, stir well and simmer for approx. 10 minutes until the paste has the consistency of ketchup. Set aside.

Prepare beetroot

Peel 1 large beetroot and grate finely. Mix the grated vegetables in a small saucepan with 1 tbsp sugar and a few tablespoons of water and simmer for a few minutes at low temperature. Then set aside.

Prepare potatoes

Peel 8 small potatoes, halve and place in water. Set aside.

Refine soup

Thermomix® Setting

30 min/212°F/Speed 1 100

After 60 minutes, remove the onion from the mixing bowl. Add the prepared tomato paste, the beetroot and 1 handful of fermented white cabbage (e.g. Kimchi) to the meat in the mixing bowl, stir well and simmer for another 30 Min./100°C/Stufe 1.

1800

Strain broth

Remove the meat from the mixing bowl and set aside. Pour the entire soup through a sieve into another pot, so that a nice broth remains without pieces. Press the vegetables well on the sieve so that all the juice comes out.

Add potatoes and meat

Thermomix® Setting

25 min/212°F/Speed 1 100

Put the broth back into the mixing bowl. Add the halved potatoes and 2 bay leaves and simmer for 25 Min./100°C/Stufe 1. Cut the meat into approx. 4 cm pieces and add to the soup in the last 10 minutes of the cooking time.

1500

Season and let steep

After 25 minutes, switch off the Thermomix, but leave the soup in the mixing bowl. Add the remaining cabbage and season the soup with 1 tbsp salt and pepper. Add a little sugar if necessary. The soup should taste spicy-sweet-sour. It is best to let the soup steep for 1 - 2 hours.