Ingredients
Beef Broth
- 8 oz boneless chuck beef or top sirloin, cut into bite-sized pieces (or 1 lb bone-in beef shank)
- Water, enough to cover beef by about an inch
- 12 cups chicken broth
- Optional: black peppercorns and bay leaves for broth flavoring
Vegetables and Soup Base
- 1 tablespoon butter or oil
- 1 onion, finely chopped
- 1 carrot, shredded
- 1 celery stalk, finely chopped
- 2-3 gold potatoes (about 2 cups), cut into 1/2 inch cubes
- 2-3 cups finely sliced cabbage
Beet Mixture
- 2-3 medium beets, roasted, peeled, and shredded or thinly julienned
- 1 cup water (for sautéing beets)
- 1 cup crushed tomatoes or tomato sauce
- 1 tablespoon lemon juice or vinegar
- 1 teaspoon sugar
Additional Flavorings & Garnishes
- 3-5 garlic cloves, minced
- Salt and ground black pepper, to taste
- 1 1/2 tablespoons fresh dill, finely chopped
- 1 1/2 tablespoons green onion, finely chopped
- Sour cream, for serving
Instructions
- Prepare the beef broth: Cut the chuck or top sirloin into bite-sized pieces and place in a small pot. Cover with water by about an inch, add optional peppercorns and bay leaves, bring to a boil, then reduce to low and simmer for 1 to 1 ½ hours until beef is fork tender. Skim off foam during cooking. Alternatively, cook beef in an Instant Pot: chuck or beef shank for about 1 hour, top sirloin for 20 minutes.
- Cook the aromatics: While the beef cooks, heat butter or oil in a large pot or Dutch oven over medium-low heat. Add finely chopped onion, shredded carrot, and chopped celery. Season with salt and ground black pepper. Cook, stirring occasionally, for 6-8 minutes until vegetables soften.
- Add broth and vegetables: Pour in the chicken broth and 1 cup water. Add diced potatoes and sliced cabbage. Bring soup to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are tender.
- Prepare the beets: In a large skillet, combine roasted shredded beets, crushed tomatoes or tomato sauce, 1 cup water, lemon juice or vinegar, sugar, salt, and ground black pepper. Cover and bring to a boil, then reduce heat and simmer on medium for about 15 minutes until most liquid is absorbed.
- Saute garlic with the beets: Clear a space in the skillet with the beet mixture and add minced garlic. Cook for 1-2 minutes until garlic is fragrant and cooked through. If using raw beets, add more water and cook longer until beets are tender.
- Combine soup components: Once potatoes are tender, add the beet mixture to the soup. Remove soup from heat. Drain beef; if beef broth consistency is preferred thinner, add broth through fine mesh sieve to soup. Remove beef from bone if using shank and cut into bite-sized pieces, then add beef to soup.
- Season and garnish: Taste and adjust salt and pepper as needed. Garnish with freshly chopped dill and green onions. Serve with a dollop of sour cream on top.
Notes
- Roasting beets before shredding enhances their natural sweetness and flavor.
- If cooking with raw beets, expect a longer cooking time in the skillet and add more water as necessary.
- Adding lemon juice or vinegar helps keep the beets’ vibrant red color and adds a pleasant tang to the soup.
- Souring agents like sour cream add creaminess and balance the soup’s acidity.
- Beef broth can be flavored with black peppercorns and bay leaves for added depth.
- Prep Time: 20 minutes
- Cook Time: 1 hour 55 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Eastern European, Ukrainian, Russian
- Diet: Halal
