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Yield: 12 servings. In a large heavy duty pot, heat oil( I like olive ) and brown meat on both sides, remove and set aside. In same pot cook: onions, carrots, celery, bay leaf, garlic until softened. Return meat to pot and add broth to cover. Add cabbage, potatoes, tomatoes, tomato sauce and bring to a boil. Cover and simmer 2 to 3 hours until meat is fork tender and falls off bones. Remove meat from bones and add back to pot. Stir in beets, season with salt, pepper, brown sugar and lemon juice to achieve a sweet and sour taste. Simmer 10 minutes longer. Lastly stir in sweet vermouth. This soup freezes well and flavor improves if served the following day. Some people like to add a dollop of sour cream to each serving bowl. It a most delicious recipe for winter and one can vary this recipe according to their taste.
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