17 September 2012
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
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
Deglaze the pot with the vinegar
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
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
Pour the soup into bowls and garnish with a dollop of sour cream and some fresh dill.
Preparation time: 20 minutes; Cooking time: 3 hours; Serves 4