Ingredients (8 servings)
- 1.1 lbsbeef chuck, with bones
- 4 largefresh beetroots, peeled and grated
- 10.71 ozcabbage, shredded
- 2 largecarrots, grated
- 2 mediumonions, diced
- 3 mediumpotatoes, cubed
- 2 tbsptomato paste
- 4 clovesgarlic, minced
- 2 leavesbay leaves
- 1.07 ozfresh dill, chopped
- 2 tbspwhite vinegar
- 1 tbspsugar
- 3 tbspvegetable oil
- 2 tspsalt
- 1 tspblack pepper
- 6.78 fl ozsour cream
Instructions
- 1
Simmer beef with bay leaves in 2 liters water for 1 hour.
1h - 2
Remove beef, shred meat, strain and reserve broth.
10min - 3
Sauté onions and carrots until softened, about 6 minutes.
6min - 4
Add grated beetroot and cook 10 minutes, stirring frequently.
10min - 5
Add tomato paste, vinegar, and sugar. Cook 3 minutes.
3min - 6
Return to broth with shredded beef, add potatoes and cabbage.
5min - 7
Simmer 20 minutes until vegetables are tender.
20min - 8
Add garlic and dill in final 5 minutes. Serve with sour cream.
5min
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