• 8 cups beef broth
  • 1 large onion, peeled, quartered
  • 1 1/2 lbs of beef(cheap cuts are good, but trim fat)
  • 1 stalk celery, minced
  • 4 large beets, peeled, chopped (can be sliced or shredded) Fresh beets are best!
  • 4 carrots, peeled, sliced
  • 1 large russet potato, peeled, cut into 1/2-inch cubes
  • 2 cups thinly sliced cabbage
  • 3/4 cup chopped fresh dill
  • 3 Tbsp red wine vinegar
  • 1 cup sour cream
  • Salt and pepper to taste
  • some parsley for a garnish


  1. Bring 4 cups of the beef broth, the beef, and onion to boil in large pot.
  2. Reduce heat, cover, and simmer until meat is tender, about 1 hour 30 minutes.
  3. 2 Spoon fat from top of chilled broth and discard.
  4. Add remaining 4 cups broth, beets, celery, carrots, and potato; bring to boil.
  5. Reduce heat, cover, and simmer until vegetables are tender, about 30 minutes.
  6. Stir in meat, cabbage and 1/2 cup dill; cook until cabbage is tender, about 10 minutes.
  7. Season to taste with salt and pepper. Add vinegar and stir.
  8. Ladle soup into bowls.
  9. Top with remaining dill, sour cream and a sprig of parsley for a garnish. Eat with a hearty bread.

Note: For a much quicker to prepare meal, the beef can be omitted in this recipe. If so, start with step 2 and use all of the broth and onions.

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