Russian Beef and Cabbage (Brussels leaves) Soup

serves 4 – 6

  • 1-pound beef brisket, cut into 1/2 in. pieces salt and pepper
  • 2 Tbsp vegetable oil
  • 2 spring onions or leeks, chopped
  • 3 medium garlic cloves, minced
  • 4 cups of beef broth (bone broth is especially good here!)
  • 4 cups of chicken broth
  • 2 bay leaves
  • 2 carrots, peeled and cut into 1/2 inch pieces (try with turnips too!)
  • 3 cups chopped Brussels leaves
  • 1/2 cup sauerkraut, rinsed (can also be made w/Brussels leaves)
  • 2 Tbsp minced fresh dill

Dry beef with paper towels and season with salt and pepper. Heat  1 T oil in large Dutch oven over medium-high heat until just smoking. Add beef and cook, stirring occasionally, until well-browned (5 – 7 minutes). Transfer to medium bowl. Add 2 teaspoons oil to pot over medium heat. Add onion and cook until soft, about 7 – 9 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in beef broth and chicken broth, scraping any brown bits from pot. Stir in bay leaves and browned beef, with any accumulated juices. Bring to a boil, then cover, reduce to a gentle simmer, and cook for 30 minutes. Stir in carrots, turnips, cabbage and sauerkraut. Cover pot partially and simmer gently until beef is tender, about 40 minutes longer. Turn off heat, remove bay leaves. Stir in dill, season with salt and pepper, and serve with a dollop of sour cream.

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