On this page... (hide)
Ingredients
- 3 tablespoons olive oil
- 2 pounds beef stew meat, cut in 3/4-inch cubes
- 4 bay leaves
- 2 quarts beef stock (preferrably low-/no-sodium)
- 2 large onions, chopped
- 2 carrots, peeled and chopped
- 2 stalks celery, cleaned and chopped
- 4 cloves garlic, minced
- 8 medium-sized beets, skinned, boiled, shredded
- 2 cups shredded cabbage
- 1 small can tomato paste
- Juice of 2 or 3 lemons
- 1 handfull fresh dill, minced
- 1 handfull fresh parsley, minced
- salt and freshly ground pepper, to taste
- sour cream for garnish (optional)
Directions
- in a large pot, heat the oil on high for 30 seconds. Add the beef cubes and bay leaves. Sauté until golden brown. Pour in the stock and reduce heat.
- Add the onions, carrots, celery, and garlic. Simmer on low for 2 hours, or until the meat is meltingly tender, making sure soup never boils. Add the beets and cabbage during the last half hour of cooking.
- Spoon in the tomato paste and sprinkle with the lemon juice. Add a little hot water if the soup is too thick. Stir in dill and parsley, Season with salt and pepper.
- Serve in bowls, garnishing with sour cream if desired.
Serving Info
Serves: 6
Per serving:
| Calories | 390 |
| Carbs | 26g |
| Protein | 43g |
| Fat | 14g |
| Cholesterol | 95mg |
| Sodium | (unknown - original recipe did not call for low-/no-sodium broth, was 1,110mg) |
| Fiber | 5g |
Source
dashrecipes.com
| Tags: |
Categories: Soup |
Recent Changes | Printable View | Page History |
Page last modified on March 29, 2012, at 12:53 AM by tamara