Simple Way to Make Quick Easy Borscht/Goulash-Inspired Leftover Roast & Red Cabbage Soup

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The ingredients needed to make Easy Borscht/Goulash-Inspired Leftover Roast & Red Cabbage Soup:

1. Take 3 cups beef roast or steak that's been cut into 1/2" cubes
2. Prepare 1/2 an onion, chopped
3. Take 2 medium carrots, cut into 1/2" cubes
4. Prepare 2 small celery stems, chopped into 1/2" pieces
5. Prepare 1/2 a small head of red cabbage, cut into 1/2" pieces
6. Get 2 cloves garlic, peeled and smashed
7. Get 8 cups liquid (any combo of unsalted stock & water)
8. Get 3 Tablespoons tomato paste
9. Make ready 2 Tablespoons ketchup
10. Get 1 Tablespoon Worcestershire
11. Prepare 2 teaspoons salt to start
12. Get 1/4 teaspoon black pepper
13. Take 1 bay leaf
14. Get 1 teaspoon paprika
15. Get 2 cups quartered button mushrooms

My Easy Hungarian Beef Goulash is one such recipe. It's truly one of those 'greater than the sum of its parts' recipes. A recipe where just a few simple I like to serve this Easy Chicken Goulash with a mix of white and wild rice (you can buy it ready mixed in the supermarkets). But it's also great with crusty.

Instructions to make Easy Borscht/Goulash-Inspired Leftover Roast & Red Cabbage Soup:

1. Dump all ingredients except mushrooms into a large pot (at least 5 quarts), cover, turn the heat to medium high, and let soup come to a boil and simmer for 20 minutes.
2. Reduce heat to medium low, add mushrooms, cover, and simmer for another 30 to 40 minutes, or until thickest pieces of cabbage are completely tender.
3. Adjust seasoning if needed, and enjoy with crusty bread or rice, or just by itself! :)

A recipe where just a few simple I like to serve this Easy Chicken Goulash with a mix of white and wild rice (you can buy it ready mixed in the supermarkets). But it's also great with crusty. There are dozens of variations on borscht, the Eastern European beet soup. Some (like this one) are served hot, others chilled; some are pureed until smooth, others are chunky – but all showcase the beauty of beets. Sour cream is the traditional topping; its tang tempers the sweetness of the beets.

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