Ingredients
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1 1/2-2 lbs beef, cubed (preferably with bones)
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4 large beets, peeled and eighthed (or 6 average beets, quartered)
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1 small head of cabbage, shredded (the smallest you can find)
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2 large carrots, cut up as you like it (cubed, rounded, shredded, etc)
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14 ounces tomato sauce
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1 bunch dill, minced
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1/2 cup instant chicken-style consomme soup and seasoning mix (I like Osem)
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1 medium onion, whole
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2 lemons
Instructions
- To a large pot (I use 8qts), add the meat and enough water to fill up the pot to halfway.
- Remove all froth that comes up from the meat.
- Continue to boil on med-high until no more froth comes up.
- Reduce heat to low and add consomme mix, whole onion, dill, beats, cabbage, and tomato sauce.
- Fill with water, cover partially with lid, and let cook for 90min.
- After that hour and a half of cooking, make sure meat is soft - then add the carrots, and squeeze all the juice you can possible juice from the lemons into the soup.
- You can add the rice and/or potatoes at this point, if you like.
- Cook, partially covered, for another 30-45 minutes, until making sure the potatoes and carrots are tender, and the rice (if you put any in) is ready.
- The soup is great on day 1, but tastes much better on days 2-3.
- Enjoy the soup while it's very hot.