Ingredients
- 4 coarsely beets (shredded)
- 3 garlic (cloves)
- 2 bay leaves
- 1 water
- 450 gr beef in (lean)
- 350 gr coarsely cabbage (shredded)
- 260 gr coarsley carrots (shredded)
- 190 gr tomato paste
- 150 gr thinly celery (sliced)
- 16 ml vegetable oil
- 7 gr parsley (minced fresh)
- 6 gr sugar
- 3 gr parsley flakes (dried)
- 3 gr salt
- 2 gr dillweed (dried)
- 2 gr dill seed
- 2 gr celery seed
- 1 gr black pepper
- 1 gr pepper (white)
- 2 packages beef broth
Servings: -10ºC resh lemon juice Add enough water to beef broth to make dozen cups liquid. *Use 2 to 4 tablespoons of lemon juice or to taste.
1. Brown beef quickly and transfer to a very large soup kettle.
2. Add broth and water, tomato paste, salt, white and black pepper. Bring to boil, reduce heat, cover and simmer for 1.5 hours.
3. In skillet, heat oil, add garlic and onions and saute for 5 minutes. When meat is done, add to soup kettle with remaining ingredients. Bring back to boil, reduce heat, simmer uncovered for 45 minutes or until vegetables are tender. Discard bay leaves before serving. NOTE: The flavor of this soup improves with reheating. This is a large recipe and leftovers can be frozen. Offer plain yogurt as a topping, unless this is to be a kosher meal, and serve with pumpernickel or rye bread or rolls.
