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Categories:
olive oil onion beef stock carrots stalks celery cabbage bay leaf black peppercorns lean ground beef clove garlic caraway seeds celery salt sour cream dill red chili
Viewed: 18 - Published at: 7 months agoIngredients
- 2 tbsp olive oil
- 1 None onion, chopped
- 6 cups beef stock
- 2 None carrots, chopped
- 2 stalks celery, trimmed, chopped
- 1/4 head cabbage, trimmed, thinly sliced
- 1 None bay leaf
- 6 None whole black peppercorns
- 9 oz lean ground beef
- 1 clove garlic, minced
- 2 tsp caraway seeds
- 1 tsp celery salt
- 1/2 cup sour cream, to serve
- None None chopped dill, to serve
- None None sliced red chili, to serve
Method
- Heat 1 tbsp olive oil in a large saucepan over high heat. Saute onion for 1-2 mins, until tender. Add stock, carrots, celery, cabbage, bay leaf and peppercorns. Bring to a boil, covered, then reduce heat to low and simmer for 5-10 mins, until cabbage is tender. Season to taste.
- Meanwhile, heat remaining oil in a large frying pan over high heat. Cook ground beef for 3-4 mins, breaking up any lumps. Add garlic, caraway and celery salt. Cook, stirring, for 1-2 mins, until ground beef is browned. Season to taste.
- To serve, distribute beef between serving bowls. Ladle soup over top. Serve topped with a dollop of sour cream, fresh dill and sliced chili.
