Ingredients
- 1-1/2 lb (750 g) boneless blade or cross-rib pot roast, tied
- 1 onion, chopped
- 1 tsp (5 mL) salt
- 6 cups (1.5 L) coarsely chopped cabbage
- 1 large tart apple, peeled, cored and chopped
- 1 large carrot, sliced
- 1 can (5-1/2 oz/156 mL) tomato paste
- 1 bay leaf
- 1/3 cup (75 mL) lemon juice
- 4 tsp (20 mL) granulated sugar
- 1/2 tsp (2 mL) ground ginger
- 1/2 tsp (2 mL) pepper
- 2 tbsp (25 mL) chopped fresh dill (optional)
Steps
- In Dutch oven, cover beef with 8 cups (2 L) water; bring to boil. Skim off foam. Add onion and salt; cover and simmer until almost tender, about 2-1/2 hours. Add cabbage, apple, carrot, tomato paste, bay leaf, lemon juice, sugar, ginger and pepper; simmer until cabbage is very tender, about 1 hour.
- Remove beef and cut into large bite-size chunks, trimming and discarding any fat. Skim any fat from soup; remove bay leaf. Return beef to soup. (Make-ahead: Let cool for 30 minutes. Refrigerate until cold. Transfer to airtight container and refrigerate for up to 2 days.) Garnish with dill (if using).
