Who knew you could create a super savory bowl of beef and cabbage soup in just 40 minutes? The secret lies in using a tender cut of beef and a few workhorse ingredients like anchovies, tomato paste and cumin seeds. Be sure to finish each bowl with a sprinkling of minced lemon zest for a bright, aromatic finish.
Store this soup in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 3 months. Reheat over medium-low just until warmed through. Avoid vigorously boiling, which will over-cook the beef.