Be sure to use a very large pot, or the foam may overflow. Keep the pot uncovered as the meat cooks.
Rough-chop the onion into 1/2-inch (1. 25-cm) pieces. Slice the cabbage into 1-inch (2. 5-cm) portions. Discard the thick stem.
When finished, return the bite-sized pieces of beef to the broth in the stockpot. Mix to re-combine.
Once everything is tender and the broth tastes as desired, the soup is ready to serve. Ladle it into individual serving dishes.
Don’t overcook the potatoes, since they’ll keep cooking with the rest of the soup ingredients. You can wait and add the salt later if you’d like, but adding it now will allow it to blend more evenly with the natural taste of the potato. Adding it later, however, will make it easier to adjust the final taste of the soup (simply add it when adjusting the seasonings toward the end of the recipe).
Stir frequently to prevent the garlic and onions from burning. If either one burns, it could ruin the taste of the potatoes, even if you remove the burnt garlic or onion from the pan.
The soup is ready once everything is tender and the taste is to your liking. Serve the soup with a dollop of sour cream or some grated cheese.
This should only take approximately five minutes, but exact timing may vary on a case-by-case basis.
Garlic can burn very quickly, so it’s important to stir it constantly and keep a close eye on it as it browns.
