Easy Borscht/Goulash-Inspired Leftover Roast & Red Cabbage Soup

Name: Easy Borscht/Goulash-Inspired Leftover Roast & Red Cabbage Soup
Cuisine: American
Ingredients: 3 cups beef roast or steak that's been cut into 1/2" cubes; 1/2 an onion, chopped; 2 medium carrots, cut into 1/2" cubes; 2 small celery stems, chopped into 1/2" pieces; 1/2 a small head of red cabbage, cut into 1/2" pieces; 2 cloves garlic, peeled and smashed; 8 cups liquid (any combo of unsalted stock & water); 3 Tablespoons tomato paste; 2 Tablespoons ketchup; 1 Tablespoon Worcestershire; 2 teaspoons salt to start; 1/4 teaspoon black pepper; 1 bay leaf; 1 teaspoon paprika; 2 cups quartered button mushrooms

x @cook_5886383

Just something I made from last night's leftover rib roast and whatever was in the fridge. :)

x @cook_5886383

Just something I made from last night's leftover rib roast and whatever was in the fridge. :)

Saved

Ingredients

3 cupsbeef roast or steak that's been cut into 1/2" cubes
1/2an onion, chopped
2medium carrots, cut into 1/2" cubes
2small celery stems, chopped into 1/2" pieces
1/2a small head of red cabbage, cut into 1/2" pieces
2 clovesgarlic, peeled and smashed
8 cupsliquid (any combo of unsalted stock & water)
3 Tablespoonstomato paste
2 Tablespoonsketchup
1 TablespoonWorcestershire
2 teaspoonssalt to start
1/4 teaspoonblack pepper
1bay leaf
1 teaspoonpaprika
2 cupsquartered button mushrooms

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Steps

1

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.
2

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.
3

Adjust seasoning if needed, and enjoy with crusty bread or rice, or just by itself! :)