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Categories:
beef beef stock tomato paste salt white pepper black pepper vegetable oil garlic onions beets shredded cabbage carrots celery parsley parsley dill weed dill celery seeds bay leaves sugar
Viewed: 14 - Published at: 5 years agoIngredients
- 1 pound beef cubed
- 2 cans beef stock
- 6 ounces tomato paste
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1/2 teaspoon black pepper
- 1 tablespoon vegetable oil
- 3 large garlic cloves minced
- 2 large onions sliced
- 4 cups beets shredded
- 4 cups cabbage chopped
- 2 cups carrots shredded
- 1 1/2 cups celery sliced
- 1/4 cup parsley leaves minced
- 2 tablespoons parsley flakes dried
- 1 1/2 teaspoons dill weed
- 1 teaspoon dill seed
- 1 teaspoon celery seeds
- 2 each bay leaves
- 1 1/2 teaspoons sugar
Method
- Brown beef quickly and transfer to a very large soup kettle.
- Add broth and water, tomato paste, salt, white and black Bring to boil, reduce heat, cover and simmer for 1 1/2 hours.
- In skillet, heat oil, add garlic and onions and saute for 5 min.
- When meat is done, add to soup kettle with remaining ingredients.
- Bring back to boil, reduce heat, simmer uncovered for 45 minutes or until vegetables are tender.
- Discard bay leaves before serving.
