German Beef & Cabbage Soup is a hearty, rustic dish that captures the soul of traditional German home cooking. With tender chunks of beef, sweet green cabbage, root vegetables, and a whisper of caraway, this soup is warming, satisfying, and packed with old-world flavor.
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 20 minsCook Time 1 hr 30 minsTotal Time 1 hr 50 minsFor the Soup
1 ½ lbs beef stew meat (e.g. chuck), cut into 1-inch cubes
1 tbsp neutral oil (vegetable or canola)
1 large onion, diced
2 cloves garlic, minced
3 medium carrots, peeled and chopped
2 ribs celery, sliced
4 cups green cabbage, shredded or chopped
1 large potato, peeled and diced (waxy variety preferred)
1 tbsp tomato paste (optional, for depth)
1 tsp caraway seeds (optional but traditional)
1 bay leaf
6 cups beef broth (or water + bouillon)
Salt & black pepper, to taste
To Finish
Chopped fresh parsley or chives
Optional: a splash of apple cider vinegar or a spoonful of sour cream
Brown the Beef
1
In a large soup pot or Dutch oven, heat oil over medium-high heat.
Add beef cubes in batches (to avoid overcrowding), season with salt and pepper, and sear until browned on all sides.
Remove and set aside.
Build the Base
2
In the same pot, add onion, carrots, and celery. Cook for 5–6 minutes until softened.
Stir in garlic, tomato paste (if using), and caraway seeds. Cook 1 minute until fragrant.
Simmer the Soup
3
Return beef to the pot. Add diced potatoes, cabbage, bay leaf, and broth.
Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour , stirring occasionally.
Uncover and simmer an additional 20–30 minutes to reduce slightly and intensify flavor. Season with salt and pepper to taste.
Serve
4
Ladle into bowls and garnish with chopped parsley or chives.
Optional: serve with a dollop of sour cream or a splash of apple cider vinegar for brightness.
Serving Suggestions
Variations
6
Add sauerkraut : Stir in 1/2 cup near the end for tangy depth.
Include sausage : Add smoked kielbasa or bratwurst slices during the last 10 minutes.
Go low-carb : Skip the potatoes and bulk up with extra cabbage or turnips.
Ingredients For the Soup
1 ½ lbs beef stew meat (e.g. chuck), cut into 1-inch cubes
1 tbsp neutral oil (vegetable or canola)
1 large onion, diced
2 cloves garlic, minced
3 medium carrots, peeled and chopped
2 ribs celery, sliced
4 cups green cabbage, shredded or chopped
1 large potato, peeled and diced (waxy variety preferred)
1 tbsp tomato paste (optional, for depth)
1 tsp caraway seeds (optional but traditional)
1 bay leaf
6 cups beef broth (or water + bouillon)
Salt & black pepper, to taste
To Finish
Chopped fresh parsley or chives
Optional: a splash of apple cider vinegar or a spoonful of sour cream
Directions Brown the Beef
1
In a large soup pot or Dutch oven, heat oil over medium-high heat.
Add beef cubes in batches (to avoid overcrowding), season with salt and pepper, and sear until browned on all sides.
Remove and set aside.
Build the Base
2
In the same pot, add onion, carrots, and celery. Cook for 5–6 minutes until softened.
Stir in garlic, tomato paste (if using), and caraway seeds. Cook 1 minute until fragrant.
Simmer the Soup
3
Return beef to the pot. Add diced potatoes, cabbage, bay leaf, and broth.
Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour , stirring occasionally.
Uncover and simmer an additional 20–30 minutes to reduce slightly and intensify flavor. Season with salt and pepper to taste.
Serve
4
Ladle into bowls and garnish with chopped parsley or chives.
Optional: serve with a dollop of sour cream or a splash of apple cider vinegar for brightness.
Serving Suggestions
Variations
6
Add sauerkraut : Stir in 1/2 cup near the end for tangy depth.
Include sausage : Add smoked kielbasa or bratwurst slices during the last 10 minutes.
Go low-carb : Skip the potatoes and bulk up with extra cabbage or turnips.
German Beef & Cabbage Soup (Kohlsuppe mit Rindfleisch)
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