INGREDIENTS
- 3 cups beef broth
– left-over stew meat (1 cup) shredded - 1/2 onion, peeled, quartered
- 2 large beets, peeled and cut into julienne strips
- 1 carrots, peeled, chopped
- 1 small russet potato, chopped very small
- 1 cup shredded cabbage
- 1 Tbsp butter
- 2 Tbsp red wine vinegar
- 1/2 cup sour cream for topping
- 1 Tbsp chopped fresh dill
- Salt and pepper to taste
STEP BY STEP
- Bring broth to a light boil
- Add beef, onion and ONE beet to the broth pot, cook 15 minutes
- Reduce heat and simmer about 1 hour
- Add carrots, potato and remaining beet and cook another 30 minutes
- Add butter and shredded cabbage and cook another 10 minutes
- Stir in vinegar and season with salt and pepper
- Ladle into bowls and top with sour cream and sprinkle with dill
- Serve with thin slices of your Uzbek bread
