Ingredients
- 2.5 L Chicken Broth
- 3 Potatoes – Peeled and Diced
- 1 Big Beet – Finely Grated
- 3 Big Carrots – Finely Grated
- ½ Head of Cabbage – Chopped
- 1 Onion – Finely Chopped
- 1 Bell Pepper – Finely Chopped
- 1 Tomato – Diced
- 2 Tbsp. Tomato Paste
- Salt & Pepper – To Taste
- Bay Leaves
- Parsley
- Dill
- Garlic
- Vegetable Oil
- 1 Tbsp. Vinegar
- 1lb. of Stew Meat
Directions
Put chicken broth in a big pot. Add salt, pepper and bay leaves.
Cut potatoes and cabbage.
Put cut potatoes, cabbage, and stew meat in the stew. Boil in the broth for 10 minutes.
Fry grated carrots and onion in a pan with oil. Add to the soup mixture.
Add cut pepper, tomato and tomato paste to the soup.
Fry grated beet in a pan with vinegar and oil then add to soup.
Add parsley, dill, and garlic to the soup.
Allow the soup to simmer on the stove for 30-45 minutes.
Serve with sour cream.
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