@leanadeeb: Recipe below 💗 Ingredients: 0.85–1 lb beef 14 cups cold water 1 tbsp salt, plus more to taste 3 large beets 4 tbsp olive oil 1 tbsp vinegar 1 tbsp sugar (optional) 2 tbsp tomato sauce or tomato paste 1 tbsp unsalted butter 1 medium onion, finely diced 2 carrots, grated 2 large or 3 medium potatoes, peeled and cut into bite-sized pieces - I used white sweet potato’s Also can add cabbage but I left out Seasonings : 2 bay leaves 1/4 tsp black pepper 1/4 cup chopped fresh parsley fresh dill, to serve sour cream, optional Step by step: 1. Boil the beef and beets first In a large pot, add your beef, 14 cups of cold water, 1 tbsp salt, and the 3 whole beets. Bring everything to a boil, then lower to a simmer. Let it cook for about 45–60 minutes, or until the beef is tender and the beets are soft enough to pierce easily with a knife. Skim off any foam from the top as it cooks. 2. Remove and prep the beets Once the beets are soft, take them out of the pot and let them cool slightly. Peel them, then chop them into small pieces. Set aside. Keep the beef in the pot 3. Make the beet mixture In a pan, heat 4 tbsp olive oil over medium heat. Add the chopped beets, 1 tbsp vinegar, sugar (optional) and 2 tbsp tomato sauce or paste. Stir and let that cook for about 5–7 minutes so the beets soak up all the flavor. Set aside. 4. Make the vegetable base In another pan, melt 1 tbsp butter and sauté the diced onion and grated carrots for about 5–7 minutes, until soft and fragrant. 5. Add the potatoes, beets and veggies To the broth, add the potatoes. Let that cook for about 10–15 minutes, until the potatoes are almost tender. 6. Add the final ingredients Add the bay leaves, and black pepper. If you removed the beef earlier, add it back in now. Let the soup simmer for another 10–15 minutes

Leana Deeb

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Tuesday 21 July 2026 01:28:33 GMT