| | Directions | | Place the first six ingredients in a large soup kettle or Dutch oven; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until beef is tender. Meanwhile, in a skillet, saut beets in 1 Tbs oil for 3 minutes. Stir in vinegar; set aside. Remove beef with a slotted spoon; cut meat into chunks; set aside. Strain broth, discarding peppercorns and bay leaves. Skim fat. Add enough water to broth to measure 6 cups; return to kettle. Add potatoes, carrots, cabbage, parsley and beets. Bring to a boil. In a skillet, saut onion in remaining oil for 5-7 minutes or until tender. Sprinkle with flour; stir until blended. Whisk into soup. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Add tomatoes. Add beef; heat through. Garnish with sour cream. Serves 8. |
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| Ingredients | | - |  | 8 cups water |
| - | | 1 pound lean stew beef tips |
| - | | 5 whole peppercorns |
| - | | 2 bay leaves |
| - | | 1 teaspoon Salt |
| - | | 1/2 teaspoon dill weed |
| - | | 3 uncooked beets, peeled and shredded (medium) |
| - | | 2 tablespoons vegetable oil, divided |
| - | | 2 teaspoons white vinegar |
| - | | 2 potatoes, peeled and cubed (medium) |
| - | | 2 carrots, sliced (medium) |
| - | | 1 cup shredded cabbage |
| - | | 2 tablespoons minced fresh parsley |
| - | | 1 onion, chopped (medium) |
| - | | 1 tablespoon all-purpose flour |
| - | | 2 tomatoes, chopped (medium) |
| - | | 1/2 cup sour cream |
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