soup, german


Aunt Betty would make this a couple times a year for family gatherings. I usually prefer to use fresh beets when I make it, but canned beats will do well if that’s all you have. One time, I accidentally used a can of pickled beats instead of regular canned beats. Let’s just say I don’t recommend repeating that. If you or a loved one isn’t a fan of chicken noodle soup (like me) this makes a great alternative for someone who is sick.

Jacob Mastel


  • 4 lbs of beef roast - chuck or sirloin preferred
  • 2 bay leaves
  • 1 large onion
  • 4 cloves garlic
  • 2 carrots
  • several potatoes
  • 1 stock of celery
  • 1 small can of beets
  • 1 small can of tomatoes
  • 1 head medium cabbage
  • 1 tbsp salt
  • 2 tsp pepper


  1. Place the beef in a large pot and cover with water by about 2 inches. Boil until tender.
  2. Once tender, remove the meat from the pot and place on a carving board. Add all vegetables to the pot, and cook until tender.
  3. While the vegetables are cooking, trim the fat off the meat. Then break down into small pieces.
  4. Once the meat is trimmed and the vegetables are soft, reduce the heat to a slow simmer and add the meat back to the pot.
  5. Serve once flavors have melded and the meat comes back up to temperature.