Russian Beet and Cabbage Soup Recipe
Here's an amazing Russian Beet And Cabbage Soup recipe, which makes for a perfect appetizer. This soup is really easy to make and has a great blend of flavors. Spread the taste by sharing this Russian Beet And Cabbage Soup recipe with your friends.
Summary
Preparation Time20 MinCooking Time35 Min
Ready In55 MinDifficulty LevelEasy
Health IndexAverageServings4
Main IngredientBeet
Ingredients
Raw beets - 3/4 lb
White cabbage - 1/2 lb
Carrot - 1
Leek - 1
Medium sized potato - 1
Green celery stalk - 1
Butter - 3 tbsp
Fresh or drained, canned tomatoes - 1/4 lb
Boiling beef - 3/4 lb
Smoked bacon - 1 thick slice
Bay leaf - 1
Red wine vinegar - 1 1/2 tbsp
Fresh dill - 3 tbsp, chopped
Sour cream - 1 cup
Salt
Black peppercorns
Directions
GETTING READY
1 Trim and wash all the vegetables.
2 Dry them well.
3 Peel the beets, reserving 1/4 lb in weight and shred the rest.
4 Cut the cabbage, carrot, leek, and celery into strips.
5 Dice the peeled potatoes.
6 Cut the tomatoes into strips removing the seeds.
MAKING
7 In a kettle or a very large, deep, enameled cast iron casserole dish, heat the butter.
8 Fry the vegetables in it gently for about 15 minutes, stirring frequently.
9 Add 5 1/4 cups water, the tomatoes cut into strips, and the beef: rump pot roast or heel of round are suitable.
10 Add the bay leaf, bacon, a few black peppercorns, and 1 tsp coarse sea salt.
11 Bring to a boil, skimming off any scum that rises to the surface.
12 Lower the heat and simmer gently for 3 hours, or until the beef is extremely tender.
13 Cut the reserved raw beets into small pieces and grate finely.
14 Place them in a piece of cheesecloth and twist tightly to force out all the juice, collecting this in a small bowl.
15 Stir in a pinch of salt and the vinegar.
16 Remove the beef and bacon from the soup.
17 Spear them with a carving fork and cut into strips.
18 Return these to the soup.
19 Add a little salt if necessary and freshly ground black pepper to taste.
20 Remove from the heat, and stir in the raw beet juice and vinegar mixture.
SERVING
21 Immediately ladle into individual soup bowls.
22 Place 1-1 1/2 tbsp sour cream in the center of each serving and sprinkle with the chopped dill.
1 Trim and wash all the vegetables.
2 Dry them well.
3 Peel the beets, reserving 1/4 lb in weight and shred the rest.
4 Cut the cabbage, carrot, leek, and celery into strips.
5 Dice the peeled potatoes.
6 Cut the tomatoes into strips removing the seeds.
MAKING
7 In a kettle or a very large, deep, enameled cast iron casserole dish, heat the butter.
8 Fry the vegetables in it gently for about 15 minutes, stirring frequently.
9 Add 5 1/4 cups water, the tomatoes cut into strips, and the beef: rump pot roast or heel of round are suitable.
10 Add the bay leaf, bacon, a few black peppercorns, and 1 tsp coarse sea salt.
11 Bring to a boil, skimming off any scum that rises to the surface.
12 Lower the heat and simmer gently for 3 hours, or until the beef is extremely tender.
13 Cut the reserved raw beets into small pieces and grate finely.
14 Place them in a piece of cheesecloth and twist tightly to force out all the juice, collecting this in a small bowl.
15 Stir in a pinch of salt and the vinegar.
16 Remove the beef and bacon from the soup.
17 Spear them with a carving fork and cut into strips.
18 Return these to the soup.
19 Add a little salt if necessary and freshly ground black pepper to taste.
20 Remove from the heat, and stir in the raw beet juice and vinegar mixture.
SERVING
21 Immediately ladle into individual soup bowls.
22 Place 1-1 1/2 tbsp sour cream in the center of each serving and sprinkle with the chopped dill.
