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We hope you got benefit 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 cook that.
The ingredients needed to prepare Easy Borscht/Goulash-Inspired Leftover Roast & Red Cabbage Soup:
- You need 3 cups beef roast or steak that's been cut into 1/2" cubes
- You need 1/2 an onion, chopped
- Use 2 medium carrots, cut into 1/2" cubes
- Prepare 2 small celery stems, chopped into 1/2" pieces
- You need 1/2 a small head of red cabbage, cut into 1/2" pieces
- Take 2 cloves garlic, peeled and smashed
- Get 8 cups liquid (any combo of unsalted stock & water)
- Provide 3 Tablespoons tomato paste
- Get 2 Tablespoons ketchup
- Provide 1 Tablespoon Worcestershire
- Take 2 teaspoons salt to start
- Get 1/4 teaspoon black pepper
- Take 1 bay leaf
- Prepare 1 teaspoon paprika
- Get 2 cups quartered button mushrooms
Instructions 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! :)
If the weather is cool and you are kinda feeling like some comfort food than this is the perfect recipe for you! This recipe is a basic chicken and vegetable version, but you can even spice that up with a little. This is my take on the ubiquitous Latino stew, ajiaco. This version uses leftover roast beef, sweet red peppers, and creamy baby potatoes simmered together in a spicy broth. Use up leftover pork from a Sunday roast in these easy dinners.
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