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water beef bouillon bones soup meat onion butter garlic cabbage beets carrots bay leaves celery tomatoes tomato paste wine vinegar dill sour cream
Viewed: 12 - Published at: 3 years agoIngredients
- 3 qt. water
- 1 can beef bouillon
- knuckle or marrow bones
- 3 lb. soup meat (flanken, shin beef, etc.)
- 1 large onion, thinly sliced
- 4 Tbsp. butter
- 3 gloves garlic, crushed
- 2 to 3 lb. cabbage, shredded
- 1 bunch beets (about 5 medium size)
- 3 large carrots
- 2 bay leaves
- 1/2 c. chopped celery (including tops)
- 2 medium or 1 large can unseasoned tomatoes
- 3 Tbsp. tomato paste
- 3 to 4 Tbsp. wine vinegar
- fresh dill
- sour cream
Method
- In 3-quarts of water, part of which is one can of beef bouillon, boil bones and soup meat 30 to 40 minutes, skimming occasionally.
- Meanwhile, in another pot, soften onion in butter (don't brown); add crushed garlic and shredded cabbage.
- Cover and wilt cabbage over low heat (takes about 15 to 20 minutes), stirring occasionally to avoid sticking.
- While this is happening, grate together beets and carrots.
- After meat is cooked, put the meat, broth, cabbage mixture, beet mixture, bay leaves, chopped celery, tomatoes, tomato paste and wine vinegar in large pot.
- Mixture will be thick but don't worry; it will get thinner.
- Simmer about 1 to 1 1/2 hours, stirring occasionally.
- Refrigerate overnight.
- Next day, heat slowly and serve with fresh dill and sour cream and bread and all good things.
- Before serving, cut the meat into bite size pieces and serve with the soup.
