Beef Stew (Russian-Style Soup)

Name: Beef Stew (Russian-Style Soup)
Yield: 10
Ingredients: 1/2 kg of beef brisket; 1 medium onion, finely chopped; 1 tomato, diced; 1 small cabbage, finely shredded; 1 large beetroot, sliced into thin wedges; 1 large potato, cut into cubes; 1 medium onion, sliced into thin rings; 2 tablespoons of wheat flour; 1 tablespoon of butter; 1 cup of sour cream, mixed with 1 tablespoon of lemon juice; to taste

1
1/2 kg of beef brisket
2
1 medium onion, finely chopped
3
1 tomato, diced
4
1 small cabbage, finely shredded
5
1 large beetroot, sliced into thin wedges
6
1 large potato, cut into cubes
7
1 medium onion, sliced into thin rings
8
2 tablespoons of wheat flour
9
1 tablespoon of butter
10
1 cup of sour cream, mixed with 1 tablespoon of lemon juice
11
to taste

Ingredients

1
1/2 kg of beef brisket
2
1 medium onion, finely chopped
3
1 tomato, diced
4
1 small cabbage, finely shredded
5
1 large beetroot, sliced into thin wedges
6
1 large potato, cut into cubes
7
1 medium onion, sliced into thin rings
8
2 tablespoons of wheat flour
9
1 tablespoon of butter
10
1 cup of sour cream, mixed with 1 tablespoon of lemon juice
11
to taste

Directions

1
Cook the beef brisket in about 3 liters of water with salt, an onion, and a tomato
2
During cooking, remove any scum that forms at the surface (to reduce acidity)
3
In the meantime, season the cabbage with a pinch of salt and a hint of vinegar (just enough to soften it)
4
When the beef is almost done, add the beetroot, potato, and cabbage
5
Meanwhile, fry the onion in butter, add the wheat flour, and mix well
6
Pour this mixture over the soup, stir, and serve with the sour cream mixed with lemon juice
7
Season to taste
8
Serve hot, garnished with 10% of chopped fresh parsley.