ABOUT THE RECIPE
The result is a soup almost thick enough to keep a spoon standing on end. While sour cream is not served in this recipe, it is a pleasant and luxurious addition, especially with a little minced fresh dill folded into It.
By the Front Porch
8 medium size fresh beets or 2 No. 2 cans sliced beets
1 to 2 pounds lean stewing beef in ¾ inch cubes
1 quart but stock, or as needed
2 bay leaves
1 teaspoon salt
½ teaspoon black pepper
1 cup diced onion
2 carrots, diced
2 cups diced potatoes
¼ pound butter
2 cups shredded green cabbage
½ cup chopped parsley
1 cup tomato punts
½ cup red wine vinegar
Salt and pepper to taste
A NOTE ON MEASUREMENTS
We work with chefs from all around the world, which is why we include both imperial (cups/ounces) and metric (grams) measurements. To achieve best results, we highly recommend that you utilize a kitchen scale and follow the metric measurements when possible.
If beets are raw, blanch in boiling water for 15 minutes. Drain, cool slightly and peel, Cut into Julienne strips. If using canned beets, cut in slivers and serve with canning liquid.
Place beef in a 2½‐to‐3‐quart soup pot. Add stock, bay leaves, 1 teaspoon salt and ½ teaspoon black pepper and bring to a hod. Skim off scum as it rises to the surface. When soup is clear, add onions, carrots and potatoes.
In another saucepan, melt butter and in it brown cabbage and parsley. Add to beef pot along with tomato puree and vinegar.
Simmer, covered, very slowly for about 2 hours or until meat is meltingly tender, adding more stock if soup becomes too thick. Adjust seasonings and serve.
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