This dish is all about the dill. If you don’t have fresh dill, make something else tonight.
Also, the flavor of this soup enhances the next day. Make a day ahead if you have the time.
6 Beets, trimmed* (may add in the greens at the end or use them in another dish)
3 Tbl Olive oil
3 lbs Beef round roast, or similar. Cut into bite sized pieces. If on the bone, save bone and put aside.
2 leeks, finely chopped
2 carrots, chopped
1 14oz. can diced tomatoes
1 head green cabbage, coarsely chopped or shredded
10-12 cups water
2 Tbl tomato paste
6 whole fresh dill sprigs, plus more chopped for garnish
3 Tbl red wine vinegar
3 Tbl brown sugar or coconut sugar (or neither, depending on your taste)
salt and pepper
sour cream or greek yogurt
In a large pot, boil the beets for 45-60 minutes, until fork-tender. Pull out to cool. Reserve 2 cups of the cooking liquid. Once beets are cool to touch, rinse under cold water and peel. Cut into bite sized pieces and put aside.
In a soup pot, heat olive oil over medium-high heat. Add beef, season with salt and pepper and let brown 5-7 minutes.
Add leeks and carrots, season again and let brown, another 5-7 minutes. Scrape up brown bits from bottom of pot.
Add beet liquid, beef bone (if you have one), tomatoes, cabbage, water, tomato paste and dill sprigs. Bring to a simmer, cover partially and cook about 1-1/2 hours. Until the beef is very tender.
Add beets, vinegar, sugar and season again if desired.
Remove the bone and dill sprigs.
Ladle into bowls and serve with a dollop of sour cream or greek yogurt and plenty of fresh chopped dill.