The recipe is an homage to the national dish of Ukraine. The final dish serves as a reminder of the beauty that the humble beet provides in the kitchen.
The recipe is an homage to the national dish of Ukraine. The final dish serves as a reminder of the beauty that the humble beet provides in the kitchen.
Ingredients
- 24 oz chuck, tri-tip, or short rib
- 4 Tbsp vegetable oil
- 4 Tbsp butter
- 2 white onions, (medium dice)
- 2 carrots, (medium dice)
- 2 stalks celery, (medium dice)
- 3 cloves garlic, ( minced)
- 3 beets, (peeled and diced)
- 4 cups shredded cabbage
- 2 large russet potatoes, peeled and large dice
- 8 oz tomato (puree)
- 2 qts beef broth
- 1 Tbsp white granulated sugar
- 2 tsp ground cumin
- 2 tsp ground coriander
- ¼ cup fresh parsley
- 2/3 cup fresh dill
- 2 Tbsp lemon juice
- Salt & black pepper, ( to taste)
- 1 cup sour cream, ( as garnish)
Instructions
- Cut beef into large 1.25”-1.5” cubes, salt your meat, and brown on all sides in very hot vegetable oil in a heavy-bottomed pan on the stove.
- Remove and reserve beef for later.
- Cook your onions, celery, and carrots in the beef drippings and 4 Tbsp butter on low heat for 20 minutes, until onions have turned translucent but not browned.
- Add garlic and sweat for an additional 3 minutes. Add your dry spices and season with salt and black pepper to taste.
- Add your beef broth and tomato puree, along with your browned beef from earlier.
- Bring liquid to a gentle simmer, and add a lid and cook on very low heat for one hour, or until the beef is fork-tender and falls apart easily.
- When the beef is just fork-tender, add your diced potatoes and cook for an additional 20 minutes, or until potatoes are cooked through.
- Once the potatoes are cooked, add the cabbage, the chopped parsley, and chopped dill and stir to combine.
- Cook for an additional 2 minutes, and then remove from heat and keep the lid on for another 30 minutes.
- Serve with a large scoop of sour cream.
Notes
This soup serves as a full, hearty meal. It tastes excellent re-heated.
