How to make it

  • 1. Saute onion, carrot and pepper about 5 min.
  • 2. Stir in cabbage, beet, celery, and saute 10 15 min.
  • 3. Stir in apple, potatoes, tomato paste and garlic. Add stock and
  • bouquet garni, bring to a boil.
  • 4. Reduce heat and simmer until the beef falls off the soup bone and the vegetables are tender.
  • 5. Add paprika, salt, pepper, sugar, lemon juice to taste.
  • 6. This is also excellent without any meat added and made with vegetable stock.
  • Serve with parsley, dill and sour cream.

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