Brisket Soup with Fennel, Cabbage and Potatoes
Serves: serves 8
  • 1 TBS cooking fat of your choice (bacon fat, olive oil or ghee)
  • 5 cloves garlic, minced
  • 3 bulbs fennel (medium sized), sliced
  • 3 medium waxy potatoes, peeled and diced
  • 2 TBS oregano
  • 3 quarts chicken stock
  • 2 TBS tomato paste
  • 1 head green cabbage, outer leaves removed and chopped
  • 2-3 lbs leftover brisket, chopped into 1 inch pieces, along with leftover tomato sauce, onions and cooking liquid
  • sea salt and black pepper to taste
  • 3 TBS fresh parsley
  1. In the largest soup pot you have, melt the cooking fat and add the garlic and fennel. Cook for 10 minutes.
  2. When the fennel is soft, add the potatoes and oregano, cook for another ten minutes.
  3. Now add the chicken stock and tomato paste. Bring to a simmer and cook for 1 hour.
  4. After one hour, the potatoes and everything else will be soft. Now it's time to add the chopped brisket, along with the leftover tomato sauce, onions and cooking liquid. Add the chopped cabbage at this time too. Simmer for 20 minutes.
  5. Adjust for salt and pepper, garnish with fresh parsley. Serve.
Recipe by Sustainable Dish at