4 cups hot water
1 1/2 pounds beef short ribs
2 medium carrots, sliced
1 medium onion, sliced
1 stalk celery, cut into chunks
1 bay leaf
4 medium beets OR 30 oz sliced canned beets (2 cans)
3 oz tomato paste cube
1.5 teaspoons sugar
1/2 small head cabbage, shredded
1 Tablespoon cider vinegar
1/2 cup sour cream for garnish
To 5-quart saucepot or Dutch oven, over medium-low heat, add water, beef, carrots, onion, celery, bayleaf, sliced beets and 1.5 teaspoons salt.|
Cover and simmer 2 hours.
Add tomato paste, sugar and 1 teaspoon salt.
Cover again and simmer 20 minutes.
Remove pan from heat and discard bay leaf.
About 20 minutes before serving remove hardened fat from surface of chilled soup,
Over medium heat, heat soup to boiling.
Add cabbage; cook 15 minutes.
Stir in vinegar.
Serve in large soup plates or wide bowls, each portion garnished with sour cream.
2018-01-08: a good first effort. I couldn't get a brisket, so we used stew meat instead.
Next time we'll use beef short ribs and, possibly, canned beets.