|Brown onions||2 Large, sliced|
|Beef dripping||95 Gram|
|Beef gravy||2 Kilogram|
|Dried mixed herbs||1 Pinch|
|Tomatoes||4 Large, skinned and chopped|
|Fresh beet||3 Large (Raw Ones)|
|Sour cream||2 Tablespoon (For Garnish)|
Brown sliced onion in beef dripping in a large saucepan.
Cut beef into 5 cm (2-inch) cubes discarding as much fat as possible.
Add beef to browned onion and quickly sear on all sides adding a little more dripping if necessary, but do try to use as little fat as possible.
Add salt, pepper, mixed herbs, bay leaf and sprig of thyme.
Cover with water to about 1 cm (1/2-inch) above meat.
Simmer for 2 hours or until meat is tender.
Melt butter in another large saucepan.
Cut carrots, leek and turnip into 5 mm (1/4-inch) slices and throw into sizzling butter.
Stir with a wooden spoon for 2 minutes and then add cabbage, cut into fairly coarse shreds, and tomatoes.
Simmer uncovered for 10 minutes.
Lift the cooked meat out of the stock and add to fried vegetables.
Strain stock and add to meat and vegetables.
Simmer for 2 hours.
Shred beetroot with a coarse grater and add 3 minutes before you are ready to serve the soup and reheat.
That's long enoughfor the soup to go ruby red.
Taste and adjust seasoning if necessary.
Add sour cream and serve hot with an additional spoonful of sour cream on top.