This Russian beet soup gets an addition of beef and shredded cabbage, which it makes it super hearty and filling. If you love the earthy flavor of beets, you will love this beautiful soup!
Serves 4
Prep: 20 minutes
Slow Cook: 8 hours (low) or 4 hours (high)
Total: 8 hours 40 minutes
1 can (8 ounces) Whole30-compliant tomato sauce
2 cups Whole30-compliant beef broth or Beef Bone Broth (page 294)
1 pound beef chuck roast, cut into ½-inch cubes
3 medium red beets (about 8 ounces total), peeled and cubed
2 medium carrots, peeled and sliced into ¼-inch pieces
1 medium red onion, diced
2 cloves garlic, minced
1 tablespoon cider vinegar
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh dill, plus more for garnish
1 bay leaf
1 teaspoon salt
½ teaspoon coarse black pepper
2 cups shredded cabbage
1 lemon, cut into wedges
In a 6-quart slow cooker, stir together the tomato sauce and broth. Add the beef, beets, carrots, onion, garlic, vinegar, lemon juice, dill, bay leaf, salt, and pepper. Cover and cook on low for 8 hours or on high for 4 hours. Remove the bay leaf.
Stir in the cabbage. Turn the slow cooker to high if using low setting. Cover and cook until the cabbage is tender-crisp, about 20 minutes.
Sprinkle servings with additional fresh dill and serve with lemon wedges.
Instant Pot Variation Follow the directions in the first step using a 6-quart Instant Pot. Lock the lid in place. Select Manual and cook on high pressure for 10 minutes. Use natural release for 5 minutes, then quick release. In the second step, select Sauté and adjust to Less/Low. Simmer until the cabbage is tender-crisp, about 20 minutes.