1 kg beef blade roast or short ribs 2 lb
3 L water 3 qt
10 ml coarse sea salt 2 tsp
1 medium carrot, grated
2 celery stalks, chopped
1 medium onion, unpeeled, stuck with several cloves
8 whole allspice berries
3 large beets, cooked until tender
25 ml butter or vegetable oil 2 tbsp
2 large onions, coarsely chopped
1 medium parsnip, sliced
500 ml cabbage, chopped 2 cup
1 large carrot, sliced
2 medium potatoes, cubed
2 ml black pepper 1/2 tsp
15 ml tomato paste 1 tbsp
3 large garlic cloves, crushed
50 ml lemon juice 1/4 cup
250 ml sour cream 1 cup
45 ml dill, finely chopped 3 tbsp
45 ml parsley, finely chopped 3 tbsp
In large pot; bring meat and water to boil over high heat. Reduce to simmer and skim off foam. When foam stops rising, add salt, carrot, celery, whole onion and allspice; simmer gently, partially covered for 1 1/2 to 2 hours, or until meat falls off bone.
Meanwhile, peel beets; shred on coarse side of grater. When meat is very tender, remove from broth, strip meat off bones and cut into small cubes. Place in bowl. Strain broth but do not discard. Rinse out pot. Place pot over medium heat. Add butter and saute onion 2 to 3 minutes. Add parsnips, cabbage, and carrot. Saute 5 minutes. Add strained broth, potatoes, shredded beets, meat, pepper and tomato paste. Bring to a boil. Reduce heat and simmer uncovered, for 10 minutes, or until vegetables are tender. Just before serving, while soup is simmering gently, stir in garlic and lemon juice. Remove from heat immediately. Serve in bowls with dollop of sour cream and generous sprinkling of parsley and dill.
Serves 8