Adapted from a recipe on Bon Appetit
500 gr inexpensive beef (chuck, blade, sirloin tip)
1 bay leaf
1 large onion, peeled and sliced into thin half moons
1 1/2 tsp caraway seeds
3 large beets
2 x 400 ml tins of sauerkraut, with juices (about 3 cups home made)
156 ml tinned tomato paste (about 6 oz)
2/3 cup Beary Berry Honey
salt and pepper to taste
- Preheat the oven to 400 degrees.
- Cut the beef into 1/4″ pieces and add to a large pot with the bay leaf, onion, caraway seeds, and 2 litres of water. Bring to a bubble over medium high heat, then reduce heat to medium low. Simmer at least 2 hours until the meat is tender.
- While the meat is simmering, wash the beets and trim the dirty tips and ends. Roast them on a foil lined baking dish about 45 minutes or until tender.
- Peel the beets and then cut them into 1/4″ pieces.
- When the meat is tender, add the chopped beets, the sauerkraut with its juice, the tomato paste, and just enough water to cover the soup by 1 inch. Simmer another 10 minutes.
- Add the honey, stirring to dissolve it, and simmer another 15 minutes.
- Season with salt and pepper and serve with a dollop of sour cream or Greek yogurt, and a sprinkle of chopped chives or thinly sliced green onion.
Note: It may seem like a lot of honey, and certainly add less to your taste. It is needed to balance off the salt and sour from sauerkraut.