A hearty and flavorful soup combining tender beef and vibrant cabbage in a sweet and tangy broth.
Place the beef short rib in a stainless steel pot and cover with water.
Using bone-in beef adds depth to the broth.
Bring the water to a boil, skimming off any froth that rises to the surface.
Skimming ensures a clear and clean broth.
Reduce the heat and let the beef simmer for 1 hour.
Simmering slowly extracts maximum flavor from the beef.
Remove the beef from the pot and place it on a cutting board. Trim away bones and excess fat.
Let the beef cool slightly before handling to avoid burns.
Cut the beef into small cubes and return it to the pot.
Cutting the beef into smaller pieces ensures even distribution in the soup.
Add the chopped cabbage, diced onion, ketchup, diced tomato, brown sugar, lemon juice, paprika, and salt to the pot.
Stir well to combine all ingredients evenly.
Simmer the soup for 30 to 60 minutes until the vegetables are tender and the flavors are well combined.
Taste and adjust the seasoning as needed during simmering.
Serve the soup hot, garnished with fresh parsley if desired.
Serving with a slice of crusty bread enhances the meal.
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