Traditional Persian Cabbage and Beef Soup (Soop Kalam)
"Experience the soul-warming depths of ancient Persia with this slow-simmered, melt-in-your-mouth beef and cabbage masterpiece."
Instructions
Bring a pot of plain water to a boil. Add the inner cabbage leaves and cook for about 10 minutes, just until slightly tender. Drain and set aside.
In a large soup pot, combine the pre-boiled cabbage leaves, carrots, beef chunks, chopped celery, and 3 liters of water.
Season with salt and black pepper, then place the pot over medium heat and bring to a gentle boil.
Reduce the heat to low, cover partially, and let the soup simmer for about 3 hours. Stir occasionally, allowing the beef to become very tender and the flavors to meld.
Taste and adjust seasoning if needed. Serve the soup hot, garnished with pieces of bread fried in butter for extra richness and texture.