Rustic Cabbage, Beef and Buckwheat Soup

• 2 ounces smoked bacon, diced
• 1 pound stewing beef, in 1-inch cubes
• 1 onion, finely chopped
• 2 stalks celery, finely chopped
• 3 garlic cloves, minced
• 2 cups chopped green cabbage (about 1/4 medium head)
• 2 teaspoons smoked paprika
• 1 teaspoon grated orange zest
• 7 to 8 cups beef stock
• Salt
• pepper
• 2 medium white turnips, peeled and diced
• 1/2 cup whole buckwheat groats (kasha)
• Sour cream for serving, optional

1. In a four-quart Dutch oven or other heavy pot, cook the bacon on medium heat until lightly browned.
2. Remove, leaving the fat in the pot.
3. Add the beef and cook over high heat until lightly browned.
4. Remove.
5. Return the bacon to the pot and add the onion, celery, garlic and cabbage.
6. Cook on medium heat until the vegetables are soft.
7. Stir in the paprika and zest.
8. Return the beef to the pot.
9. Add 7 cups stock, season with salt and pepper and simmer, covered, 30 minutes.
10. Stir in the turnips and groats.
11. Cover and cook 30 minutes.
12. If the beef is not tender, cook it a bit longer.
13. Adjust the salt and pepper and serve with sour cream on top, if desired.
14. If the soup is set aside before serving or refrigerated overnight, more stock may be needed for reheating.

bacon, stewing beef, onion, stalks celery, garlic, green cabbage, paprika, orange zest, beef stock, salt, pepper, white turnips, whole buckwheat groats, sour cream

Taken from cooking.nytimes.com/recipes/1014139 (may not work)