I have been under the weather of late and not really inspired to be creative….I know, it happens to the best of us. Last week I did an experiment around cooking steak on the stove top to see what method worked the best. I have to say it was an enjoyable and very smoky meal. We were one person short at dinner so there was a delightful medium rare filet mignon left over and that lead me to the path to make this soup. It’s unusual for us to have steak left over, and as I said, I was not feeling well, so this may have been the reason. For me, the best comfort food, sometimes, is soup.
I was home alone that day and did not want to head to the store, so I dug around in the fridge and came up with 1/2 head of cabbage, 1 leftover baked potato, an onion, and of course the steak. The pantry provided the other ingredients and off we go.
Ready to see how it works? Here it is.
- ½ head of cabbage,quartered and sliced
- 1 small onion, chopped
- 1 garlic clove, minced
- ½ cup white vinegar, plus more if needed
- 1 28 ounce can crushed tomatoes
- 2 teaspoons oregano
- 28 ounces chicken stock or broth
- 1 teaspoon celery salt
- 3 beef bullion
- 1 4oz to 6oz leftover steak
- 1 large leftover baked potato, quartered
- 1 tablespoon Worcestershire sauce
- 1 teaspoon minced hot horse radish
- 1 teaspoon hot red pepper powder (I used Korean red pepper powder.)
- 1 tablespoon canola oil
- salt to taste
- Gather up your ingredients and have them ready to add to your soup.
- In a frying pan, add the oil and bring up to temperature, slightly smoking.
- Add the chopped onions and saute until they start to turn translucent.
- While you are sauteing the onions, open the can of crushed tomatoes and pour it into a 6 quart pot set on medium high heat.
- Add the vinegar, Worcestershire sauce, celery salt, oregano, horseradish, ⅔ of the chicken stock, and red pepper powder to the tomato sauce. Bring to just boiling and reduce the heat to low.
- Once the onions are begin to turn translucent, add the cabbage and saute' until it is getting soft.
- Once the cabbage is getting soft, add the minced garlic and saute for 3 minutes.
- Transfer the cabbage mixture to the 6 quart pot and add the 3 beef bullion cubes.
- Slice the steak into 3/16 inch slices or bite sized chunks. Add to the pot.
- As the soup is getting finished, cut up the leftover baked potato into chunks and add to the pot.
- Simmer on low until your ready to eat.
This was easy to make and a very hearty meal to boot. I think that when you put this together, you could and add in carrots or green beans if you wanted too. So, get to scrounging around in the fridge and the pantry make this for your self and let me know what you think.
Till next time, take care and stay safe,