Ingredients

• 2 tablespoons olive oil or canola oil

• 1 ½ pounds tri-tip beef (bottom sirloin), cut into bite-sized pieces

• 2 tablespoons butter

• 1 onion, finely chopped

• 3 carrots, chopped

• 2 ribs celery with leafy tops, chopped

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• 1 tablespoon sugar

• Salt and pepper

• 1 large fresh bay leaf

• 4 cloves garlic, chopped or crushed

• 3 large beets with leafy greens, beets peeled and diced; greens chopped and kept separate from beets

• 2 quarts beef bone broth or stock

• 1 quart water

• 1 cup (8 ounces) tomato sauce

• 4 medium potatoes, peeled and diced or cubed

• 3 to 4 cups chopped red cabbage (half a cabbage)

• 2 tablespoons each chopped dill, parsley and chives

• 1 tablespoon lemon juice

• Sour cream, to serve

• Warm rustic rye or sourdough bread, to serve

Directions

Serves: 4 to 6

Heat olive or canola oil in soup pot over medium-high to high heat. Brown meat 7 to 8 minutes, then remove. Reduce heat a bit, add butter and onions, carrots, celery, ground cumin and coriander, sugar, salt, pepper and bay leaf. Soften a few minutes, add garlic and stir a minute. Add beets, beef, stock, water and tomato sauce and simmer at low boil 45 minutes. Add potatoes and cook 15 minutes more. Add beet greens and cabbage and simmer 5 to 10 minutes more. Add herbs and lemon juice and serve with sour cream and warm bread.