by on April 10, 2012 » Add the first comment.
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  • 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


  1. Bring broth to a light boil
  2. Add beef, onion and ONE beet to the broth pot, cook 15 minutes
  3. Reduce heat and simmer about 1 hour
  4. Add carrots, potato and remaining beet and cook another 30 minutes
  5. Add butter and shredded cabbage and cook another 10 minutes
  6. Stir in vinegar and season with salt and pepper
  7. Ladle into bowls and top with sour cream and sprinkle with dill
  8. Serve with thin slices of your Uzbek bread

Find more like this: Stews and Soups, World Cuisine

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