Rustic Cabbage, Beef and Buckwheat Soup Recipe (2024)

I made this the other day because I seem to have an over abundance of buckwheat. It was very good except the meat was tough so i cooked it longer and that was a mistake as all the components melted into a mess. My suggestion is to cook meat in the broth for an hour and than proceed with recipe. Not sure I will make it again.

I like this. Took shortcuts using my IP mini. Browned bacon then the meat. Sprinkled smoked paprika on it and added 2 cups water. Pressure cooked for 20 minutes. Stared at it for a while wondering if I should chill it to remove some fat. Waved paper towels over it instead. Then, I threw in a leek instead of onion, the rest of the ingredients (large pieces so they didn't disintegrate) and IP for about 2-3 minutes. It's a keeper w/o bacon. I think the smoked paprika gives enough smokey taste.

Made this according to recipe except: subbing rutabaga for turnip, used homemade beef stock, and toasted my buckwheat before adding. I kept the finished stew on very low heat for about an hour after making and the meat was very tender and the other ingredients still had integrity. You don't want to boil the beef - low and slow once it's seared. I found the flavors of this to be odd and unfamiliar but it was good and definitely grew on me as I was eating. The cream was nice stirred in the broth

I loved this recipe. We are gluten free in our house and the addition of buckwheat was welcome. It thickened the soup just right. I salted my beef first to tenderize it for a few hours, cut into smaller pieces and used a mixture of stocks (what I had), mostly chicken and some red wine too. I found it delicious and my kids all loved it too. I will for sure be making this again. Btw, I didn’t have turnips and I subbed in lemon zest for the orange. 5 stars

Season the beef before browning, add balsamic and five spice powder, otherwise v good

Made this a vegetarian soup using Field and Roast Vegetarian Smoked Sausage, smoked paprika, and Better than Bouillon No-Beef Bouillon. I chopped the sausage into quartered slices. Otherwise, followed the recipe and it was flavorful and hearty.

I marinated the beef (flank steak - it's what we had) a few hours in Worcestershire sauce and lemon juice. This made it very tender.

The beef was under-cooked and the veggies were over-cooked. We made this to use up some kasha, and it was fine, but I wouldn’t make it again.

Loved this! Good idea to simmer the beef a good while (at least an hour) before adding the items that benefit from more precise cooking, *especially* the cabbage! I skipped removing the bacon and beef from the pot. Also left out the orange zest; maybe will try that next time. Subbed steel-cut oats for buckwheat; added with turnips last 30 minutes of cooking. Cabbage went in last 10 minutes. Needed no additional salt, even with low-sodium broth; remember, the bacon adds salt, too.

Addendum to my other note. Add 1-3 more cups of broth or else it’s too thick.

I added the onion, celery, garlic, and spices, but held the cabbage back to add with the turnip and groats later. Simmered for about 1hr 20m, until beef was tender, before adding the rest. Perfect.

This is so delicious! The only changes I made was leaving out the bacon (due to some people saying the smoked paprika is enough smoke flavor) and cooking the beef ahead of time so it was tender. But every other ingredient I followed…the orange zest is amazing in here. Definitely a keeper!

Didn't have the beef handy so tried this without the meat--also delicious! Toasted the kasha in a dry skillet before adding it. Used good chicken stock. Overall unusual flavors but liked it more and more with each bite. Will definitely add to the soup rotation.

I live close to France and we often used to travel there. The flavours were on point. I do agree with other users about the meat needing more time to soften. Next time I'll marinade it for at least 8 hours.

Made this according to recipe except: subbing rutabaga for turnip, used homemade beef stock, and toasted my buckwheat before adding. I kept the finished stew on very low heat for about an hour after making and the meat was very tender and the other ingredients still had integrity. You don't want to boil the beef - low and slow once it's seared. I found the flavors of this to be odd and unfamiliar but it was good and definitely grew on me as I was eating. The cream was nice stirred in the broth

I loved this recipe. We are gluten free in our house and the addition of buckwheat was welcome. It thickened the soup just right. I salted my beef first to tenderize it for a few hours, cut into smaller pieces and used a mixture of stocks (what I had), mostly chicken and some red wine too. I found it delicious and my kids all loved it too. I will for sure be making this again. Btw, I didn’t have turnips and I subbed in lemon zest for the orange. 5 stars

I like this. Took shortcuts using my IP mini. Browned bacon then the meat. Sprinkled smoked paprika on it and added 2 cups water. Pressure cooked for 20 minutes. Stared at it for a while wondering if I should chill it to remove some fat. Waved paper towels over it instead. Then, I threw in a leek instead of onion, the rest of the ingredients (large pieces so they didn't disintegrate) and IP for about 2-3 minutes. It's a keeper w/o bacon. I think the smoked paprika gives enough smokey taste.

I didn't experience at all the problem that Debra did with her meat, and I found the recipe absolutely superb--really hit the spot on a cold winter night. The pimenton makes all the difference, as it always does--you can hardly go wrong with anything to which pimenton is added. I didn't even use beef stock, but rather, some leftover broth from cooking chickpeas, flavored with pepper and bay leaves. Also used red cabbage. Wonderful winter soup, and I plan on making it again.

I made this the other day because I seem to have an over abundance of buckwheat. It was very good except the meat was tough so i cooked it longer and that was a mistake as all the components melted into a mess. My suggestion is to cook meat in the broth for an hour and than proceed with recipe. Not sure I will make it again.