Recipe By: Mizue (https://cookbuzz.com/kitchen/32)
Serves 4 Cook: 90 min
| Rib on the bone (or leftover roast beef) - in pieces | 500~600g |
| Water | 1200ml |
| Salt | 1 tsp |
| Garlic | 1 clove |
| Bay leaves | 2 |
| Thyme | 1/2 tsp |
| Onion (medium) | 1 |
| Carrot (medium) | 1 |
| Celery | 1 |
| Potatoes | 200g |
| Cabbage (pointed) | 200g |
| Olive oil | 1/2 tbsp |
| Beetroot | 400g |
| Tinned tomatoes | 2/3 tin (250g) |
| Salt | 1/2 tsp |
| Fresh dill | a little, as you like |
| Sour cream | a little, as you like |
Keep this soup patiently simmering on low heat for a good deep flavour. You don't need to use expensive cuts of beef, any leftover or bits of beef will do. Also, use any vegetables you have to combine with the tomatoes and beetroot.
Recipe By: Mizue (https://cookbuzz.com/kitchen/32)
Serves 4
Cook: 90 min
| Rib on the bone (or leftover roast beef) - in pieces | 500~600g | |
| Water | 1200ml | |
| Salt | 1 tsp | |
| Garlic | 1 clove | |
| Bay leaves | 2 | |
| Thyme | 1/2 tsp | |
| Onion (medium) | 1 | |
| Carrot (medium) | 1 | |
| Celery | 1 | |
| Potatoes | 200g | |
| Cabbage (pointed) | 200g | |
| Olive oil | 1/2 tbsp | |
| Beetroot | 400g | |
| Tinned tomatoes | 2/3 tin (250g) | |
| Salt | 1/2 tsp | |
| Fresh dill | a little, as you like | |
| Sour cream | a little, as you like |
| Print Ingredients | Email Ingredients | |
| 500~600g | ||
| 1200ml | ||
| 1 tsp | ||
| 1 clove | ||
| 2 | ||
| 1/2 tsp | ||
| 1 | ||
| 1 | ||
| 1 | ||
| 200g | ||
| 200g | ||
| 1/2 tbsp | ||
| 400g | ||
| 2/3 tin (250g) | ||
| 1/2 tsp | ||
| a little, as you like | ||
| a little, as you like |
Keep this soup patiently simmering on low heat for a good deep flavour. You don't need to use expensive cuts of beef, any leftover or bits of beef will do. Also, use any vegetables you have to combine with the tomatoes and beetroot.
