Recipe by Linky
I had a surfeit of beets this year and happened to find this recipe in a Woman's Day book of Comfort Food. Haven't tried it yet, but the book was due back at the library, so here goes!
Top Review by mersaydees
This soup is over the top and down the other side delicious! Although I didn't get a picture this time, it's also very colorful and has a great presentation. The flavors are fresh and superb. Served with sour cream and fresh dill. DH was disappointed it didn't have more meat per vegetable ratio -- but that's so old-school with what we know about meat-to-vegetables ratios these days. This is PERFECT! LOVED IT! This will be a winter staple in our home with homemade bread to go with it. So many veggies, doesn't even need a salad. Thanks, Linky! Made for Make My Recipe tag game.
- 2 teaspoons oil
- 2 tablespoons flour
- 1 lb beef chuck, cut into 3/4 inch cubes
- 2 cups red onions, chopped
- 1 quart beef broth
- 1 bay leaf
- 5 cups cabbage, coarsely shredded
- 1 1⁄4 lbs red potatoes, cut into 3/4 inch cubes
- 8 ounces carrots, peeled, thinly sliced
- 1 lb beet, peeled, cut into 1/2 inch cubes
- 1⁄4 cup red wine vinegar
- sour cream, chopped fresh dill
Directions See How It's Made
- Heat oil in heavy 5 - 6 quart pot over medium high heat.
- Put flour and beef in a plastic bag; shake to coat.
- Add to hot oil in pot and cook, stirring often, 4 minutes or until browned.
- Stir in onions and saute 2-3 minutes until they start to soften.
- Add beef broth and 2 cups water.
- Bring to boil, scraping up any brown bits on bottom of pot.
- Add bay leaf, reduce heat, cover and simmer 2 hours or until beef is tender.
- Stir in cabbage, potatoes, carrots and beets.
- Cover, simmer 30 minutes or until vegetables are tender.
- Stir in vinegar.
- Ladle into soup bowls. Garnish with sour cream and dill.