Categories: cold weather
Ingredients
- 3 tbsp olive oil
- 2 lbs beef stew meat, cut in 3/4 inch cubes
- 4 bay leaves
- 2 quarts beef stock
- 2 large onions, chopped
- 2 carrots, chopped
- 2 stalks celery, diced
- 4 gloves garlic, minced
- 8 medium-size fresh beets, boiled, skinned and shredded
- 2 cups shredded cabbage
- 1 small can of tomato paste
- Juice of 1 or 2 fresh lemons
- 1 handful fresh dill, minced
- 1 handful fresh parsley, minced
- salt and freshly ground pepper
- sour cream (optional)
Directions
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In a large pot, heat the oil on high for 30 seconds. Add the beef cubes and bay leaves. Saute until golden brown. Pour in the stock and reduce heat.
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Add onions, carrots, celery and garlic. Simmer on low for 2 hours or until the meat is meltingly tender, making sure the soup never boils. Add the beets and cabbage during the last half hour of cooking.
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Spoon in the tomato paste and sprinkle with lemon juice. Add a little hot water if the soup is too thick. Stir in the dill and parsley. Season with salt and pepper. Garnish with a dollup of sour cream, if desired.