3:34 pm - Thursday November 15, 2018

Pickled Cabbage Beef Soup

In every kitchen of Vietnamese, there is always a vat of pickled vegetables, sometimes, it is only made from cabbage or sometimes, from variation of veggies including cabbage, carrots, turnips, green onion chunks. This dish is well known as a simple, popular treat year round because the pickled vegetables will keep in the refrigerator for up to 1 month. When serving, vegetables will be taken out of the vat, carefully drained and dipped into Vietnamese fish sauce. A good dish of pickled vegetables has to be lightly sour, salted, and featured by its own aromatic.

Pickled vegetables are not directly eaten only, it can create a very special, delicious soup with beef (like the recipe being presented below) or sometimes with shrimps, ground pork or others. On a cool day, it’s a filling and tasty lunch when serving hot over rice.

Pickled Cabbage Beef Soup


1 pound lean thin beef slices
1 cup each chopped celery and onions
1 clove garlic, minced
1 (28 oz) can diced tomatoes
5 cups of low sodium beef broth
1/4 cup chopped fresh parsley
1 tsp paprika
1/2 tsp each salt and pepper
3 cups pickled cabbage


In a large soup pot with a little bit of oil, saute onion, celery, garlic, diced tomatoes, add beef, stir evenly for about 5 minutes.

Add beef  broth in your pot and cover, cook under medium high heat to a boil.

When the broth boiled, add pickled cabbages, bring it to a boil again. Season with salt to taste. As serving, put soup into a medium bowl, sprinkle with pepper, paprika, and top with parsley. Serve hot over rice.


Filed in: Beef, Vietnamese Recipes

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