Soup with cabbage and beef, lactose free

Ingredients

• 600 g Beef, cut into pieces
• 1.8 l Chicken stock, low sodium
• 300 g Chorizo
• 200 g Shiitake mushrooms, sliced
• 2 tbsp Unsalted butter, lactose free
• 1 tbsp Parsley, fresh, chopped
• 1/2 tsp Salt, fresh ground
• 1/4 tsp Black pepper, fresh ground
• 1/2 head Cabbage, shredded
• 1 pcs Onion, peeled, chopped
• 1 pcs Bay leaf, whole
• 2 clove Garlic, minced

Method

1. Over medium-high heat, melt 1 tablespoon butter in a large stockpot.
2. Add the beef then cook until browned thoroughly on all sides.
3. Add the stock and the bay leaf.
4. Bring to a simmer, reduce heat then let simmer until meat is tender.
5. Meanwhile, melt remaining butter in a cast-iron skillet.
6. Add the onions, garlic, and mushrooms.
7. Cook until tender, about 3 minutes.
8. Add to stock pot.
9. Add cabbage to soup then simmer until cabbage is tender, but still has a crunch.
10. Add sea salt, pepper, and parsley.
11. Serve while still hot.