beef chuck & cabbage soup


This is the only time that I wasted a good top round roast by trying to make soup with it. The round cut is too lean to make good soup. You can see in Pic1 that there is absolutely no fat on that soup. Add some fat or vegetable oil if the meat is too lean. (Pic1) The fat enhances the flavors.

The recipe is described for chuck meat, which is a much better choice for soup meat.


This is what you need for 8+ quarts:

  • 2 lb. chuck roast
  • 1 small cabbage (2 lbs.)
  • 4 thick carrots
  • 2 tomatoes
  • S&P

Pic1: beef top round is not the best choice for soup. Use chuck instead, preferably with some nice marbling