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3 Tbsp Olive Oil
2 pounds beef stew meat, cut in 3/4 in cubes
4 bay leaves
2 quarts beef stock
2 large onions, chopped
2 carrots, chopped
4 cloves garlic, minced
8 medium size fresh beets, boiled, skinned, and shredded
2 cups chopped kale
1 small can tomato paste
Juice of 1 or 2 fresh lemons
1 handful fresh dill, minced
1 handful fresh parsley, minced
salt and pepper to taste
Sour cream, optional

1. In a large pot, heat the oil on high for 30 seconds. Add the beef and bay leaves. Saute until golden brown. Pour in the stock and reduce the heat.
2. Add onions, carrots, celery and garlic. Simmer on low for 2 hours or until the meat is meltingly tender, making sure the soup never boils. Add the beets and cabbage during the last half hour of cooking.
3. Spoon in tomato paste and sprinkle with lemon juice. Add a little hot water if the soup is too thick. Stir in dill and parsley. Season with salt and pepper. Garnish with a dollop of sour cream, if desired.