Ingredients
Scale
- 1 onion, cut in half
- 1 carrot, cut into 3–4 pieces
- 1 bay leaf
- 3–4 whole peppercorns
- A pinch of salt
- 8 cups water (2 liters)
- 1 lb stewing beef (450g)
- 2 medium potatoes, peeled and cut into large chunks
- 2 cups savoy or white cabbage, sliced (approximately 1/3 small cabbage)
- 2 carrots, shredded
- 1 onion, chopped
- 1 tbsp butter
- 2 tbsp chopped parsley
- 2 tbsp chopped dill
- Salt and pepper, to taste
- Sour cream, for serving
Instructions
- Combine onion, carrot, bay leaf, peppercorns, and salt in a pot with 8 cups of water.
- Cook in a pressure cooker at high pressure for 30 minutes or simmer on stovetop for 1.5 hours.
- Strain the broth, remove vegetables, and keep the liquid.
- Return strained broth to pot, add cooked beef and potatoes, and bring to a boil.
- Sauté shredded carrots and chopped onion in butter until translucent and tender, about 10 minutes.
- Add sautéed vegetables and sliced cabbage to the boiling soup, cooking for 5 more minutes.
- Stir in parsley and dill, season with salt and pepper to taste.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For more flavor, marinate beef overnight with spices.
Use fresh herbs for enhanced complexity.
Taste and adjust seasoning as needed for balanced flavor.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Soup
- Method: Stovetop/Pressure Cooker
- Cuisine: Russian
Nutrition
- Calories: 350
- Sugar: 3
- Sodium: 400
- Fat: 15
- Saturated Fat: 6
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 5
- Protein: 25
- Cholesterol: 70