When winter nights get cold and bleak, warm yourself over a steaming bowl of this rich and vibrant soup.
While cabbage is the name of the soup, beets play a starring role for the gorgeous scarlet color and for the earthy deep flavor they lend.
- Prep Time
- 3 pounds beef soup bones
- 1 pound:of beef chuck or stew, minced very fine
- 2 :onions, chopped
- 3 carrots:grated
- 3 cloves:garlic, chopped finely
- 3 ribs:celery, chopped
- 2 large:red beets, peeled and grated
- 1 (32 ounce) can :of whole tomatoes with their juices; crush the tomatoes with your hands
- 2 tablespoons:tomato paste
- 1/3 cup:of vinegar (I prefer rice vinegar as it is less acidic that cider or white vinegar)
- 1/2 cup:sugar
- 8 cups:chicken stock (homemade, please!)
- 1 head:green cabbage, sliced very thinly
- salt and:pepper
- Preheat the oven to 400 degrees F.
- Place the beef bones, uncovered, in the preheated oven in a casserole. Brown the bones until they are very dark and caramelized (about 20-30 minutes).
- Place a large stock pot over medium high heat. Lightly coat the bottom of the pan with canola oil. Brown the meat until it is very dark and caramelized on all sizes.
- Add the onions and continue cooking until the onions are lightly browned and are quite limp (about 10 minutes).
- Add the remaining ingredients including the browned bones. Allow the soup to cook for 1 1/2 hours. Adjust seasoning with salt and freshly ground black pepper.
Contributed By:LAURA FRANKEL