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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. To make easy borscht/goulash-inspired leftover roast & red cabbage soup you only need 15 ingredients and 3 steps. Here is how you achieve it.
The ingredients needed to make Easy Borscht/Goulash-Inspired Leftover Roast & Red Cabbage Soup:
- Take 3 cups of beef roast or steak that's been cut into 1/2" cubes.
- Provide 1/2 of an onion, chopped.
- Use 2 of medium carrots, cut into 1/2" cubes.
- Get 2 of small celery stems, chopped into 1/2" pieces.
- You need 1/2 of a small head of red cabbage, cut into 1/2" pieces.
- You need 2 cloves of garlic, peeled and smashed.
- Provide 8 cups of liquid (any combo of unsalted stock & water).
- You need 3 Tablespoons of tomato paste.
- Provide 2 Tablespoons of ketchup.
- Get 1 Tablespoon of Worcestershire.
- Provide 2 teaspoons of salt to start.
- Get 1/4 teaspoon of black pepper.
- Take 1 of bay leaf.
- Provide 1 teaspoon of paprika.
- Prepare 2 cups of quartered button mushrooms.
Steps 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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