Ingredients
- 1 pound highest quality stew beef (beef chuck, boneless beef ribs), chopped into 1-inch cubes
- 8 cup beef broth (add more for thinner consistency)
- 4 cup medium garlic cloves, minced
- 1 cup small onion, diced
- 2 cup medium carrots, diced
- 2 cup medium red beets, diced
- 2 cup large potatoes, cubed
- 2 cup celery sticks, diced
- 2 cup shredded cabbage
- 2 tablespoon fresh chopped dill
- 1 tablespoon fresh chopped parsley
- 1 teaspoon ground black pepper
- 2 teaspoon sea salt
- 1/2 teaspoon ground cumin
- 1 pound highest quality stew beef (beef chuck, boneless beef ribs), chopped into 1-inch cubes
- 8 cup beef broth (add more for thinner consistency)
- 4 cup medium garlic cloves, minced
- 1 cup small onion, diced
- 2 cup medium carrots, diced
- 2 cup medium red beets, diced
- 2 cup large potatoes, cubed
- 2 cup celery sticks, diced
- 2 cup shredded cabbage
- 2 tablespoon fresh chopped dill
- 1 tablespoon fresh chopped parsley
- 1 teaspoon ground black pepper
- 2 teaspoon sea salt
- 1/2 teaspoon ground cumin
- 1 small onion, diced
- 1 cup tomato sauce/puree
- 1 cup beef broth
- 1 pound highest quality stew beef (beef chuck, boneless beef ribs), chopped into 1-inch cubes
- 8 cup beef broth (add more for thinner consistency)
- 4 cup medium garlic cloves, minced
- 1 cup small onion, diced
- 2 cup medium carrots, diced
- 2 cup medium red beets, diced
- 2 cup large potatoes, cubed
- 2 cup celery sticks, diced
- 2 cup shredded cabbage
- 2 tablespoon fresh chopped dill
- 1 tablespoon fresh chopped parsley
- 1 teaspoon ground black pepper
- 2 teaspoon sea salt
- 1/2 teaspoon ground cumin
- 1 small onion, diced
- 1 cup tomato sauce/puree
- 1 cup beef broth
Preparation
Baking Directions:
1.Heat a large sauté over medium/high heat and add several tablespoons of canola oil.
Season beef with salt and sear the meat until darkened.
Transfer beef into large soup pot.
To same sauté pan, add mirepoix ingredients: onion, carrot and celery.
Sauté until golden brown.
Remove mirepoix and add to beef.
Deglaze pan with beef broth.
2.Add remaining beef broth, salt, ground pepper, ground cumin, garlic and beets.
Stir, cover and reduce heat to low.
Braise the meat for 1 hour until tender.
3.Prepare the sauce.
Sauté the onion in a tablespoon of oil over medium heat until golden brown.
Add tomato puree, ketchup, 1 cup water and season lightly with black pepper and salt.
Simmer on low heat for 7 to 8 minutes then set aside.
4.After braising meat for 1 hour, add potatoes, prepared tomato sauce, cabbage, dill and parsley.
Set heat to medium and cook uncovered.
Bring the soup to a simmer then set a timer for 15 minutes.
After 15 minutes, cover and remove from heat.
Serve with ½ tablespoon of mayonnaise or 1 tablespoon sour cream, sprinkle of green onion and fresh toasted bread.
Note: Soup can be prepared a day ahead and refrigerated.
The flavors will develop more overnight, resulting in a more savory soup.
Simply reheat pot over medium heat
