Rustic Cabbage, Beef and Buckwheat Soup

A few of the Côtes du Rhône in the recent tasting exhibited some elegance, but most wore more heavy flannel than silk, making them satisfying to sip on a raw day with a hearty plate of grub. In Provence you might dig into a beef daube. But since the distinctive accent of Provençal terroir was not so evident in the glass, I went elsewhere.This thick, rustic beef soup relies on a winter larder: cabbage, celery, turnips and even buckwheat groats. Some smoke from bacon and paprika echoes the wines. And a whiff of orange zest sends a postcard from Provence.

Ingredients

For the rustic cabbage, beef and buckwheat soup

• 2 ounces smoked bacon, diced
• 1 pound stewing beef, in 1-inch cubes
• 1 onion, finely chopped
• 2 stalks celery, finely chopped
• 3 garlic cloves, minced
• 2 cups chopped green cabbage (about 1/4 medium head)
• 2 teaspoons smoked paprika
• 1 teaspoon grated orange zest
• 7 to 8 cups beef stock
• Salt
• pepper
• 2 medium white turnips, peeled and diced
• ½ cup whole buckwheat groats (kasha)
• Sour cream for serving, optional

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    384 calories; 12 grams fat; 4 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 32 grams carbohydrates; 5 grams dietary fiber; 7 grams sugars; 39 grams protein; 80 milligrams cholesterol; 1133 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 to 6 servings

Preparation

For the rustic cabbage, beef and buckwheat soup

1. In a four-quart Dutch oven or other heavy pot, cook the bacon on medium heat until lightly browned. Remove, leaving the fat in the pot. Add the beef and cook over high heat until lightly browned. Remove. Return the bacon to the pot and add the onion, celery, garlic and cabbage. Cook on medium heat until the vegetables are soft. Stir in the paprika and zest.
2. Return the beef to the pot. Add 7 cups stock, season with salt and pepper and simmer, covered, 30 minutes. Stir in the turnips and groats. Cover and cook 30 minutes. If the beef is not tender, cook it a bit longer. Adjust the salt and pepper and serve with sour cream on top, if desired. If the soup is set aside before serving or refrigerated overnight, more stock may be needed for reheating.

1 1/2 hours