Prep 30 mins
Cook 3 hrs
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!
- 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
- 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.
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.