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German Beef & Cabbage Soup (Kohlsuppe mit Rindfleisch)

Yields6 ServingsPrep Time20 minsCook Time1 hr 30 minsTotal Time1 hr 50 mins

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.

German Beef & Cabbage Soup (Kohlsuppe mit Rindfleisch)

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
Brown the Beef
1

  1. In a large soup pot or Dutch oven, heat oil over medium-high heat.

  2. Add beef cubes in batches (to avoid overcrowding), season with salt and pepper, and sear until browned on all sides.

  3. Remove and set aside.

Build the Base
2

  1. In the same pot, add onion, carrots, and celery. Cook for 5–6 minutes until softened.

  2. Stir in garlic, tomato paste (if using), and caraway seeds. Cook 1 minute until fragrant.

Simmer the Soup
3

  1. Return beef to the pot. Add diced potatoes, cabbage, bay leaf, and broth.

  2. Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally.

 

  1. Uncover and simmer an additional 20–30 minutes to reduce slightly and intensify flavor. Season with salt and pepper to taste.

Serve
4

  1. Ladle into bowls and garnish with chopped parsley or chives.

  2. Optional: serve with a dollop of sour cream or a splash of apple cider vinegar for brightness.

Serving Suggestions
5

  • Pair with:

    • Rye bread or crusty rolls

    • German mustard on the side

    • A light lager or dark rye beer

  • Also excellent served with a side of warm German potato salad or pickled beets.

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.

Nutrition Facts

6 servings

Serving size