excellent taste, simple to prepare. I use stew beef rather than short ribs (no fat to trim)
- 2 ½ # short ribs or stew beef, cut in 3" pieces and trimmed of excess fat
- 2 c cold water
- 1 c sliced carrots
- 1 c sliced onions
- ½ c sliced celery
- 1 bay leaf
- 2 tsp salt
- 1/4 freshly ground pepper
- 2 c beets, peeled and cut into bite-size pieces
- 1 c peeled and coarsely chopped fresh tomatoes
- 2 tbsp lemon juice
- 2 c shredded cabbage
In a large casserole or Dutch over, bring beef, water, carrots, onions, celery, bay leaf, slat and pepper to boil. Reduce heat; cover and simmer 2 ½ hours until beef is tender.
If using short ribs, remove meat; separate from bones; return meat to casserole. If not, cover and refrigerate overnight.
Remove from refrigerator; put on stove and bring to simmer. Add beets, tomatoes and lemon juice. Cover and simmer 15 minutes. Add cabbage; cook 5-10 minutes or until beets and cabbage are tender.
My soup was very red from the beets. Everyone enjoyed to flavor!