8 to 10 servings
1-2 lbs red beets, peeled and cut into bite sized peices
1 lb beef stew meat
1 Tablespoon cooking oil
2 medium onions, chopped finely
2-3 fresh tomatoes, crushed
3 cups shredded cabbage
1 fennel bulb, chopped into small cubes
2-3 medium carrots peeled and sliced
4 Tablespoons of quality vinegar (balsamic, sherry, or red wine)
2 cloves minced garlic
1 teaspoon salt
1 teaspoon black pepper
1 ½ teaspoon sugar (optional)
In a large soup pot brown beef stew meat on all sides then add cooking oil and onions, stirring until onions are translucent. Add crushed tomatoes and 4 cups of water or beef stock. Bring to a boil, reduce the heat, and simmer, partially covered, until the meat is almost tender, 45 minutes or more. Add carrots, fennel, and beets and cook for about 15 more minutes. Add cabbage and more water to thin soup if necessary; cook till cabbage is tender, about 5 minutes. Then add vinegar, garlic, salt, pepper and sugar. Ladle into warmed bowls and garnish with sour cream and snipped fresh dill.
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