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“This is a thick, hearty, rustic soup using mainly winter vegetables in a beef broth with a scent of orange. The recipe is by Florence Fabricant of the NY Times.”
1hr 50mins

Ingredients Nutrition


  1. Brown the bacon in a Dutch oven, over medium heat, until lightly browned, not necessarily crisp; remove bacon and set aside, leaving fat in pot.
  2. Turn the heat up to high and sear the beef until lightly browned; remove beef and set aside.
  3. Return the bacon to the pot and add the onion, celery, garlic, and cabbage; reduce heat back to medium and cook, stirring occasionally, until the vegetables are softened, about 10 minutes.
  4. Stir in the paprika and the orange zest.
  5. Return the beef to the pot along with 7 cups of stock; season with salt and pepper, cover, and simmer 30 minutes.
  6. Stir in the turnips and buckwheat groats, cover and cook until beef is tender, 30 minutes or more.
  7. Taste and adjust seasonings; serve with a dollop of sour cream, if desired.
  8. NOTE: If made in advance, and/or reheated, more stock may be needed.

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