Sour beef soup with pickled juice
Every time I have leftover pickled cabbage brine, I make this beef soup. The recipe is simple, with no complicated steps, and the sour taste from the brine is just right, without overpowering the meat or vegetables. I love that you can use almost any vegetables you have on hand, as long as you keep the base of the recipe.
Quick Info
Total Time: about 2 hours
Preparation Time: 20-25 minutes
Cooking Time: 1.5 hours
Servings: 6-8
Difficulty: easy-medium
Recipe Type: traditional sour soup, suitable for lunch
Ingredients
500 g beef with bone
2 large potatoes
1 parsnip
1 carrot
2 onions
1 red bell pepper
1 green bell pepper
a piece of leek
a piece of celery
a bunch of parsley
a bunch of lovage
a bunch of green onions
3-4 tablespoons tomato juice
500 ml brine (pickled cabbage juice)
salt, to taste
Preparation Method
1. Wash the beef well, cut it into suitable cubes, and place it in a large pot with cold water, along with the bone. Skim off any foam until the water is clear. For me, this takes about 15-20 minutes.
2. Meanwhile, cut all the vegetables into suitable pieces – neither too small nor too large. I set the potatoes aside because I add them later.
3. Once there is no more foam on the surface and the meat is half-cooked, add the parsnip, carrot, onion, bell peppers, leek, and celery to the pot. Let it cook over medium heat until the meat is almost done (about an hour, depending on the type of meat).
4. When the meat is tender and the vegetables are almost cooked, add the cubed potatoes. Let it cook for another 15-20 minutes until they soften.
5. Add salt, then add the tomato juice and brine. If you want the soup to be more sour, you can adjust the amount of brine to taste. Bring it to a boil once or twice, but not more. I've noticed that if it boils too long with the brine, the taste changes.
6. Turn off the heat and immediately add the chopped greens (parsley, lovage, green onions). I prefer to chop them quite finely so that they feel fresh in the soup.
7. Let the soup sit covered for 10-15 minutes before serving.
Why I Make This Recipe Often
It's one of the quickest meals when I have beef and brine on hand. It doesn't require many spices or special ingredients. You can make a big pot, and it keeps well in the fridge for two days. Plus, it's one of the few soups that tastes just as good cold.
Tips and Variations
Tips
If you want a clear soup, don't stir too often in the pot after adding the vegetables.
Skim off the foam a few times at the beginning; otherwise, the soup will be cloudy.
The brine should be clear and not too salty – taste it first.
Use fresh vegetables for better flavor.
Substitutions
You can replace the parsnip with parsley root if you don't have any.
If you don't have brine, you can use lemon juice or borscht, but the taste will be different.
Variations
For a heartier soup, add more beef or use a bit of fatty meat.
You can also add a tablespoon of rice along with the vegetables if you prefer.
If you have it, add celery leaves for extra flavor.
Serving Ideas
Serve hot, with fresh bread or polenta.
It pairs well with hot peppers or green onions, according to preference.
Frequently Asked Questions
1. How much water should I use for boiling?
For 500 g of beef, I use about 3 liters of water, but I add more if it reduces too much. It's important to have enough liquid for all the vegetables and for the soup to remain a soup, not a stew.
2. Can I use boneless beef?
Yes, but the bone adds better flavor. If you don't have a bone, the soup will be a bit less flavorful, but it can still work without it.
3. Does the cabbage juice need to be boiled separately?
No. I add it directly to the soup after the meat and vegetables have cooked. If it's too salty, you can dilute it with water.
4. Can the soup be frozen?
The soup with brine doesn't freeze well. The cabbage juice and greens change flavor after thawing.
5. Can I make the soup less sour?
Yes, add the brine gradually and taste. If it's too sour, you can add a little water or more potatoes.
Nutritional Values
Estimate for one serving (out of 8 servings): approximately 120-150 kcal, 10-12 g protein, 3-4 g fat, 13-15 g carbohydrates. The brine contains some salt, so keep in mind that the sodium intake is higher. These values are just guidelines and depend on the exact amount of meat and vegetables.
Storage and Reheating
The soup can be stored in the fridge for up to 2 days. I don't recommend keeping it longer, as the brine can cause it to ferment. For reheating, put it directly on the stove, not in the microwave, and don't let it boil too long after adding the greens, so it doesn't lose its fresh taste. If you have leftovers, it's also good cold the next day.
Ingredients: 500 g beef with bone, 2 large potatoes, 1 parsnip, 1 carrot, 2 onions, 1 red bell pepper, 1 green bell pepper, a piece of leek, a piece of celery, a bunch of parsley, a bunch of lovage, a bunch of green onion, 3-4 tablespoons of tomato juice, 500 ml of brine (sour cabbage juice)
