Equipment
Ingredients
Main Ingredients
- 55 g bacon, diced
- 450 g stewing beef, cut into 2.5cm cubes
- 100 g yellow onion, finely chopped
- 2 celery, stalks, finely chopped
- 3 garlic, cloves, minced
- 475 g green cabbage, chopped
- 6 g smoked paprika
- 3 g orange zest, grated
- 1775 ml beef stock
- 5 g fine sea salt
- 2 g black pepper, freshly ground
- 2 turnips, medium, peeled and diced
- 60 g buckwheat groats
- sour cream, for serving (optional)
Nutrition (per serving)
Method
Dice the bacon into 1cm pieces. Peel and dice the turnips into 1cm cubes. Chop the onion and celery.
Place the diced bacon in a Dutch oven or heavy-bottomed pot over medium heat. Cook, stirring occasionally, until the bacon is lightly browned and has rendered its fat, about 5-7 minutes.
Remove the cooked bacon from the pot with a slotted spoon and set aside, leaving the rendered bacon fat in the pot.
Increase the heat to medium-high. Add the beef cubes to the pot and sear on all sides until browned, about 5-7 minutes. Work in batches to avoid overcrowding. Remove the beef and set aside with the bacon.
Return the cooked bacon and beef to the pot. Add the chopped onion, celery, and minced garlic. Sauté over medium heat, stirring occasionally, until the vegetables have softened, about 5-7 minutes.
Stir in the smoked paprika and grated orange zest, and cook for about 1 minute until fragrant.
Return the browned beef to the pot. Add the chopped cabbage, turnips, 1775 ml beef stock, salt, and pepper. Bring the mixture to a simmer, then cover the pot and reduce the heat to low. Simmer for 1 hour, or until the beef is very tender.
Stir in the buckwheat groats during the last 30 minutes of cooking. If the soup becomes too thick, add more beef stock.
Taste and adjust seasoning with salt and pepper as needed. Ladle into bowls and serve hot, optionally with a dollop of sour cream.
Chef's Notes
- For the best flavor, use good-quality beef stock. Homemade stock is ideal, but a good store-bought brand will work.
- Don't be afraid to experiment with different vegetables. Carrots, parsnips, and leeks are all excellent additions.
- Buckwheat groats cook relatively quickly. Watch the soup carefully near the end of the cooking time to prevent them from becoming mushy.
- This soup is even better the next day, as the flavors meld and deepen.
Storage
Refrigerator: 4 days — Store in an airtight container.
Freezer: 3 months — Freeze in an airtight container or freezer-safe bag. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat gently on the stovetop or in the microwave until heated through.
