Ingredients
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8 slices bacon, cut into 6 pcs each
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2 lbs cross-rib roasts or 2 lbs round steaks, cut in 2 to 2 1/2 cubes
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1 large onion
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2 stalks celery
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3 -4 large beets, leaving on 1 inch of stem and root attached
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2 carrots
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1/2 head cabbage, shredded
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10 cups water
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10 peppercorns
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3 bay leaves
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4 tablespoons beef stock mix (I used Knorr, to taste)
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2 tablespoons cider vinegar
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1 tablespoon lemon juice
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sour cream
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10 potatoes (small to medium)
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1 carrot, grated
Instructions
- In a large Dutch oven or stock pot, brown bacon and render fat.
- Add beef and brown.
- Cut the onion, carrot and celery in half cross-wise and add to pot with beef.
- Also add beets whole with skin, shredded cabbage and water.
- Add pepper corns and bay leaves.
- Bring to boil, then turn heat to medium low, cover and simmer 1 1/2 hours.
- After an hour of cooking start boiling potatoes whole (skin on or off your choice) in a separate pot until soft (45 minutes).
- When soup is ready turn off heat, with a slotted spoon remove the celery carrot and beets.
- Discard celery and carrots or use for something else.
- Leave beets on a separate plate or bowl until cool enough to handle (10 min).
- Peel and grate beets back into the soup pot.
- Add grated carrot.
- Bring soup back to boil.
- Add vinegar and lemon juice.
- Cook 5 minutes longer.
- To serve place a boiled potato in bowl and ladle soup on top.
- Add a dollop of sour cream to each bowl.
- Enjoy.