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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 lb. beef blade steak (trimmed and cubed into 1/2-inch pieces)
- sea salt (ground Himalayan, to taste and divided)
- freshly ground black pepper (to taste and divided, I always use mixed peppercorns)
- 1 1/2 Tbsp. canola oil (tips & tricks)
- 2 Tbsp. butter
- 1 cup yellow onions (diced)
- 1 cup carrots (diced)
- 1 cup celery (diced)
- 2 cloves garlic (pressed)
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 1/2 Tbsp. granulated sugar
- 2 Tbsp. tomato paste (tips & tricks)
- 3 cups beets (peeled and diced)
- 2 cups green cabbage (chopped into small pieces)
- 8 cups low sodium beef broth
- 2 cups low sodium vegetable broth
- 2 bay leaves (large)
- 1/2 tsp. hot paprika
- 1/4 cup balsamic vinegar
- 1/2 cup full fat sour cream (for serving)
- 1/4 cup fresh dill (finely chopped for garnish tips & tricks, optional)
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NutritionView More
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300Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories300Calories from Fat140 |
| % DAILY VALUE |
| Total Fat16g25% |
| Saturated Fat7g35% |
| Trans Fat |
| Cholesterol30mg10% |
| Sodium1680mg70% |
| Potassium860mg25% |
| Protein10g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate28g9% |
| Dietary Fiber7g28% |
| Sugars21g |
| Vitamin A110% |
| Vitamin C50% |
| Calcium10% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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