Posted on

17 September 2012

by

ewfood

1lb. beef, cubed

2fl oz. olive oil

10fl oz. beef or vegetable broth

4 beets, peeled and shredded

1 cabbage, peeled and shredded

2 small potatoes, cubed

1 onion, chopped

1oz. fresh dill

3 cloves garlic, crushed

0.25oz. fresh parsley

2 fl oz. vinegar

64fl oz. water

Salt and pepper to taste

Sour cream for garnish

Fresh dill for garnish

Servings

4

Person

Preparation Time

20

min

Cooking Time

3

hr

1

In a large pot seal the beef in the oil until all sides are nicely browned. Remove the beef from the pot leaving the oil and set to one side
2

On the same oil sauté the carrots and onions until the onions are translucent. Add the garlic and herbs and sauté for an additional 2 minutes
3

Deglaze the pot with the vinegar
4

Add the meat back to the pot and season. Add the water and bring to boil over a high heat. Once it begins to boil reduce the heat and simmer for two hours until the meat is tender
5

Add the beets, potatoes and cabbage and simmer for an additional 40 minutes. Season with a tablespoon of vinegar (or to taste) and salt and pepper
6

Pour the soup into bowls and garnish with a dollop of sour cream and some fresh dill.