September 2011 Recipe of the Month
On a cold, rainy fall day, soup paired with crusty bread is the perfect resolve for any stormy weather. This recipe is a favorite friends who frequently cooks it. For any of you who come from Eastern European stock, its a family favorite. This hearty beef and beet soup was served to travelers at local Inns on their way from one city to another.
Ingredients
• 1 ½ pounds cubed boneless stewing beef
• 2 tablespoons olive oil
• 1 beet trimmed
• 1 can sliced beets
• 1 can low sodium beef broth
• 1 leek, chopped
• 1 carrot chopped
• ½ head of cabbage, coarsely shredded
• Fresh dill
• ½ can diced tomatoes, drained (no salt)
• 1 tablespoon tomato paste (no salt)
• 2 cups of water
• 2 ½ tablespoons red wine vinegar
• ¼ cup brown sugar packed
• Salt and Pepper
• ¼ cup of sour cream
Preparation
1. Preheat oven to 350°. Cut ends off of beet, wrapped in foil and roast in oven for 1 hour. Cool.
2. In large soup pot over medium heat, warm 1 tablespoon of oil, brown beef in batches. Transfer to a plate and set aside.
3. Add remaining oil and sauté leeks and carrots until softened and slightly brown.
4. Drain canned beets and broth to make 2 cups to the pot, add beef, tomatoes, cabbage, water, tomato paste and a few sprigs of dill, bring to simmer, stir and cook till beef is tender approximately 1 hour.
5. Slice beet and add drained beets, vinegar, brown sugar and salt and pepper to taste and simmer 5 minutes longer.
4. Serve with sour cream and chopped dill.
Serve with sliced Tuscan bread and butter and a hearty glass is red wine. This soup’s flavors improve, so feel free to make a day ahead before serving.
