Great fall soup using a variety of seasonal veggies. Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer’s market.
Heat 2 teaspoons oil in a large, thick-bottomed pot on medium high heat. Add the stew meat into bite sized pieces. Let it brown lightly on one side, then turn over.
Add the chopped onions (and celery) to the pot. Let the onions cook and soften, about 5 minutes.
Pour 4 cups of stock over the beef and onions in the pot. Bring to a boil. Lower the heat to a simmer, cover and cook until the meat is falling-off-the-bone tender, about 30 minutes - 1 hour.
While the beef is cooking, prep the beets, carrots, and potato: Peel and chop the beets, carrots, and potatoes into 1/2-inch pieces. Or if you prefer… you can grate the beet and carrots for a smoother soup.
Once the beef has cooked through until tender, add remaining broth, tomato paste, carrots, beets, diced potatoes and sliced cabbage, and a half cup of the fresh dill. Bring to a simmer, and cook for another 15 minutes or so, until the cabbage and potatoes are cooked through. NOTE: If you grated the beets and carrots you might want to cook the potatoes and cabbage for 5-10 minutes before adding these because they will take less time to cook.
Add the vinegar and season to taste with salt and freshly ground black pepper.
The soup is best made a day ahead. (The longer the soup sits the more it will all turn the deep red color of beets.)
Serve ladled into bowls with a dollop of sour cream and a sprinkling of fresh dill.
Notes
Could also be made vegetarian by omitting the beef/pork and using vegetable stock.