Description
A warm and hearty beet soup featuring tender beef, sweet vegetables, and a bright flavor profile, perfect for cozy dinners.
Ingredients
Scale
- 4 medium beets
- 1 lb beef chuck or shank
- 2 medium carrots
- 3 medium potatoes
- 2 cups shredded cabbage
- 1 large onion
- 3 cloves garlic
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 tablespoon white vinegar or lemon juice
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
- 2 tablespoons fresh dill, chopped
- ½ cup sour cream (for serving)
Instructions
- Place the beef in a large pot. Cover with water. Bring to a boil. Reduce heat and simmer for 60 to 90 minutes, skimming off any foam that rises.
- While the broth simmers, peel and chop the beets, carrots, potatoes, cabbage, onion, and garlic. Grate the beets for better integration into the broth.
- In a separate skillet, heat 1–2 tablespoons of oil. Sauté the onion and garlic until translucent. Add the grated beets and carrots. Cook until softened. Stir in the tomato paste and a splash of beef broth. Simmer for a few minutes.
- Remove the beef from the broth and shred it. Strain the broth if needed and return it to the pot. Add the potatoes and cabbage first, then add the sautéed beet and carrot mixture. Simmer until all vegetables are tender.
- Return the shredded beef to the pot. Stir in the vinegar or lemon juice, bay leaves, salt, and pepper. Let the soup simmer for an additional 10 minutes to blend flavors.
- Serve hot with a dollop of sour cream and a generous sprinkle of fresh dill.
Notes
You can make the soup ahead of time, as the flavors deepen when refrigerated overnight. Use lean beef or less sour cream for a lighter option.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Ukrainian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 10g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 45mg