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300 Sensational Soups
by Carla Snyder & Meredith Deeds
If you're looking for a hearty soup, this one fits the bill. Lots of beef chunks and vegetables, along with cabbage and sauerkraut, make this soup a lusty dinner that will warm your family and friends from head to toe.
• 1/4 cup unsalted butter, divided
• 3 Ibs boneless beef chuck roast, trimmed and cut into 1/2-inch chunks
• 1 onion, chopped
• 2 carrots, chopped
• 1 stalk celery, chopped
• 2 cups diced celery root (celeriac)
• 2 cloves garlic, minced
• 1 bay leaf
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 8 cups beef stock
• 1/2 head savoy cabbage, cored and thinly sliced
• 2 cups sauerkraut, rinsed and water squeezed out
• 1/2 cup sour cream
• 2 tbsp chopped fresh dill
1. In a large pot, melt half the butter over medium-high heat until sizzling. Add beef, in batches, and saute until browned on all sides, about 5 minutes per batch, adding the remaining butter between batches. Remove with a slotted spoon to a warm plate.
2. Reduce heat to medium and add onion to the pot; saute until starting to soften, about 2 minutes. Add carrots, celery and celery root; saute until starting to soften, about 5 minutes. Add garlic, bay leaf, thyme, salt and pepper; saute for 1 minute.
3. Add stock and bring to a boil, scraping up any brown bits from the bottom of the pot. Return beef and any accumulated juices to the pot, cover, reduce heat to low and simmer gently until beef is tender, about 1 hour. Add cabbage and sauerkraut; increase heat to medium and simmer until cabbage is tender, about 10 minutes. Discard bay leaf. Taste and adjust seasoning with salt and pepper, if necessary.
4. Ladle into heated bowls and top each with a dollop of sour cream. Sprinkle with dill.
Substitute 3 lbs boneless pork shoulder blade (butt), trimmed and cut into 1/2-inch chunks, for the beef, and add 8 oz cooked sausage of your choice with the cabbage and sauerkraut.
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