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

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, easy borscht/goulash-inspired leftover roast & red cabbage soup. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Easy Borscht/Goulash-Inspired Leftover Roast & Red Cabbage Soup is one of the most popular of current trending meals on earth. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions every day. Easy Borscht/Goulash-Inspired Leftover Roast & Red Cabbage Soup is something which I have loved my whole life. They are nice and they look fantastic.

To begin with this recipe, we have to first prepare a few ingredients. You can cook easy borscht/goulash-inspired leftover roast & red cabbage soup using 15 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Easy Borscht/Goulash-Inspired Leftover Roast & Red Cabbage Soup:
  1. Make ready 3 cups beef roast or steak that's been cut into 1⁄2" cubes
  2. Make ready 1⁄2 an onion, chopped
  3. Prepare 2 medium carrots, cut into 1⁄2" cubes
  4. Get 2 small celery stems, chopped into 1⁄2" pieces
  5. Get 1⁄2 a small head of red cabbage, cut into 1⁄2" pieces
  6. Prepare 2 cloves garlic, peeled and smashed
  7. Prepare 8 cups liquid (any combo of unsalted stock & water)
  8. Get 3 Tablespoons tomato paste
  9. Prepare 2 Tablespoons ketchup
  10. Get 1 Tablespoon Worcestershire
  11. Prepare 2 teaspoons salt to start
  12. Take 1⁄4 teaspoon black pepper
  13. Prepare 1 bay leaf
  14. Take 1 teaspoon paprika
  15. Take 2 cups quartered button mushrooms
Instructions to make Easy Borscht/Goulash-Inspired Leftover Roast & Red Cabbage Soup:
  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! :)

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