Low Sodium Russian Cabbage Soup

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

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Ingredients

6 servings

For the soup

1.5 lb beef chuck, cut into 1-inch cubes
2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 medium yellow onion, finely diced
3 medium carrots, peeled and sliced into rounds
2 medium parsnips, peeled and diced
2 medium potatoes, peeled and cut into ¾-inch cubes
½ medium head green cabbage, cored and thinly sliced (about 4 cups)
1 medium beet, peeled and grated
6 cups water
1 tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
4 sprigs fresh thyme
2 sprigs fresh parsley, plus more for serving
1 tbsp apple cider vinegar

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
Heat the olive oil in a large 6-quart pot over medium-high heat until shimmering. Add the beef cubes in a single layer and sear, undisturbed, for 3–4 minutes per side until deeply browned on at least two sides. Work in batches if needed to avoid crowding. Transfer the browned beef to a plate and set aside.
2
Reduce the heat to medium. Add the diced onion to the same pot and cook, stirring occasionally, until softened and translucent, about 5 minutes.

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