1 pound beef chuck
8 cups beef stock
1 bay leaf
1 1/2 teaspoon salt
3 tablespoons vegetable oil
1 large onion, chopped
4 medium beets, peeled and shredded
2 parsnips, shredded
2 carrots, shredded
3 tomatoes, peeled, deseeded and chopped
2 tablespoon chopped parsley
1/2 medium green cabbage, shredded
3 all-purpose potatoes, peeled and diced
1/4 cup white vinegar
Sour cream, optional
Fresh dill, chopped
Place the meat, stock, bay leaf, salt and pepper in a soup pot. Bring the liquid to a boil, and lower the heat.
Simmer the ingredients for 45 minutes, skimming the surface as necessary. Remove the bay leaf. Chop the meat into small pieces and return it to the soup.
While the soup is cooking, heat the vegetable oil in a saute pan over moderate heat.
Add the onion and cook, stirring occasionally, for 2 minutes. Add the beets, parsnips, carrots, tomatoes and parsley. Cook, stirring occasionally, for 5-6 minutes.
Add the vegetables to the soup pot. Simmer, partially covered, for 30 minutes. Add the cabbage and potatoes and simmer for 30 minutes.
Stir in the vinegar and simmer for 5 minutes. Taste for seasoning and add more salt, pepper or vinegar to taste. Serve the soup garnished with a dollop of sour cream and a sprinkling of chopped fresh dill.
Makes 8 servings.