Makes about 5 quarts or liters
This traditional beet soup is of Latvian origin. Pat had a neighbor who made it, but would never reveal the recipe. So, Pat re-created it. It’s a wonderful, hearty soup that freezes well and makes great leftovers. Well worth an afternoon to make.
1 ½ lbs lean beef, cubed
4 large beets, shredded
2-3 large carrots, shredded
½ head white cabbage, shredded
1 large onion, chopped
2 tbsp salt
1 qt/liter water
2 cans beef broth
1 6-ounce can tomato paste
2 tbsp vinegar
1 tsp sugar
2 tbsp butter
Freshly ground black pepper to taste
2 bay leaves
Sour cream to pass
- In a saucepan, simmer beef in water for 1½ hours or until tender. When meat is ready, remove from the pot with a slotted spoon.
- Meanwhile, in a separate, large pot, add beets, carrots, onion, tomato paste, vinegar, salt, sugar, butter,and cover with broth, adding water to cover. Bring to a boil and simmer 15 minutes, stirring frequently.
- Add the cabbage and cook 10 minutes.
- Add pepper, bay leaves and meat. Stir, adjust seasoning and add broth or water from the beef as needed. Soup should be thick and meaty.
- Simmer until vegetables are tender. Add vinegar if desired.
- Serve in bowls with sour cream.
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