Categories: cold weather

Ingredients

• 3 tbsp olive oil
• 2 lbs beef stew meat, cut in 3/4 inch cubes
• 4 bay leaves
• 2 quarts beef stock
• 2 large onions, chopped
• 2 carrots, chopped
• 2 stalks celery, diced
• 4 gloves garlic, minced
• 8 medium-size fresh beets, boiled, skinned and shredded
• 2 cups shredded cabbage
• 1 small can of tomato paste
• Juice of 1 or 2 fresh lemons
• 1 handful fresh dill, minced
• 1 handful fresh parsley, minced
• salt and freshly ground pepper
• sour cream (optional)

Directions

1. In a large pot, heat the oil on high for 30 seconds. Add the beef cubes and bay leaves. Saute until golden brown. Pour in the stock and reduce heat.

2. Add onions, carrots, celery and garlic. Simmer on low for 2 hours or until the meat is meltingly tender, making sure the soup never boils. Add the beets and cabbage during the last half hour of cooking.

3. Spoon in the tomato paste and sprinkle with lemon juice. Add a little hot water if the soup is too thick. Stir in the dill and parsley. Season with salt and pepper. Garnish with a dollup of sour cream, if desired.

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