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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Serve garnished with the sour cream and with French bread or if available Russian black bread. Ingredients:
750 g beets (4 fresh or vacuum packed, 1 1/2lbs), cut into strips then in half |
4 oz white cabbage, chopped |
4 small potatoes |
1 medium carrot, chopped |
2 medium tomatoes, chopped |
1 medium onion, chopped |
1 lb beef, diced (any cut) |
1 tbsp fresh dill (8 sprigs), finely chopped |
3 tbsp olive oil |
2 cloves garlic |
1 tsp vinegar |
2 tbsp butter |
2 tbsp sour cream |
1 salt and pepper |
Directions:
1. Put the beef, dill and the chopped onion into a large pan and cover with 3l of cold water. Bring to the boil and reduce heat. Cook on low for 1 1/2 hours.
2. In a separate pan, melt a tbsp of butter. Add the beetroot, tomatoes and vinegar. Simmer at a low heat for 1 hour, stirring occasionally. If there is not enough liquid, add a small amount of broth.
3. 15 minutes before the beef broth is finished, melt the remaining butter in another pan and gently saute the carrot and garlic for about 15 minutes.
4. Once the beef broth is cooked, remove any fat and scum floating on the top. Add the chopped cabbage, potatoes, carrots and garlic. Stir well. Cook for another 15 minutes.
5. Add the cooked beetroot and tomatoes. Stir well and cook for a further 5 minutes. Season soup with salt and pepper.
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