Ingredients
The following ingredients have 9 Servings
- 1 1/2 pounds meat (I've used anything from chicken breasts to stewing beef or pork)
- 4 tablespoons olive oil (divided)
- 4 quarts water
- 2 bay leaves
- 1 tablespoon salt
- 3 medium potatoes (cubed)
- 1/2 head cabbage (shredded)
- 1 large onion (chopped)
- 1 red bell pepper (chopped)
- 2 medium carrots (grated/shredded)
- 1-2 large beets (grated/shredded)
- 1 medium tomatoes (diced)
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried parsley (1 tablespoon freshly chopped)
- 1 teaspoon dried basil (1 tablespoon freshly chopped)
- 1 tablespoon dried dill (2 -3 tablespoon freshly chopped)
Instruction
- Wash and dry the meat and cut into 1" pieces. Heat a large 6 quart soup pot with 2 tablespoons olive oil. Once the oil is hot, add the meat and quickly brown from all sides (about 5 minutes). Fill the pot 2/3 full (4 quarts) of water and add bay leaves and salt. Bring to a boil on high heat, then turn to low and cook for about 1 hour for meat to become soft and tender. Skim off any grey foam.
- Prepare your vegetables in the meantime. Cube the potatoes, shred the cabbage and set aside.
- In a large pan heat 2 tablespoon of oil and saute chopped onion until softened. Add chopped bell pepper and soften as well.
- Wash and peel carrots and beets. Grate by hand or shred with shredding attachments of your food processor (takes only a fraction of the time). Add shredded carrots and beets to pan and saute until softened (about 10 minutes). Lastly add diced tomatoes and saute another 5 minutes.
- Once the meat is tender, add potato cubes to the soup and boil until almost done (10 minutes). Add shredded cabbage and cook for 5 minutes.
- Lastly, add sauteed veggies, black pepper and herbs (more salt, if needed). Bring to a boil, then turn off heat, cover and let stand for at least 10 minutes.
- Remove bay leaves and serve with sour cream (or a splash of heavy cream) and a fresh dill sprig.
