Grandma's Sour Beef Soup
A comforting, tangy, and deeply savory soup featuring tender beef and vegetables in a delightfully sour broth.
Ingredients
- •1 lb beef chuck, cut into small bite-sized cubes (450g)
- •2 tablespoons olive oil (30ml)
- •1 large yellow onion, finely diced
- •2 medium carrots, peeled and sliced
- •2 medium potatoes, peeled and diced
- •6 cups beef broth (1.5 liters)
- •3 tablespoons fresh lemon juice
- •2 tablespoons white vinegar
- •2 cloves garlic, minced
- •1 bay leaf
- •1/4 cup fresh dill, chopped
- •Salt and freshly ground black pepper to taste
Instructions
- 1
Heat the olive oil in a large heavy-bottomed pot over medium-high heat.
- 2
Add the diced beef cubes and sear until well browned on all sides, about 5 to 7 minutes.
- 3
Add the diced onions and minced garlic to the pot, sautéing until translucent and fragrant, about 3 minutes.
- 4
Pour in the beef broth and add the bay leaf, bringing the mixture to a boil.
- 5
Reduce the heat to low, cover, and let it simmer for 15 minutes to start tenderizing the beef.
- 6
Add the sliced carrots and diced potatoes to the pot, simmering uncovered for another 15 minutes until the vegetables and beef are fork-tender.
- 7
Stir in the fresh lemon juice and white vinegar, adjusting the sourness to your personal preference.
- 8
Season generously with salt and black pepper, stir in the chopped fresh dill, and remove from heat.
- 9
Discard the bay leaf and serve hot in bowls.
💡 Chef tips
- For an extra tangy kick, you can substitute part of the water or broth with liquid from pickled cucumbers.
- This soup tastes even better the next day as the flavors meld together in the fridge; store in an airtight container for up to 3 days.
- If you prefer a thicker broth, you can mash a few of the cooked potato pieces directly against the side of the pot before serving.
✅ How it should turn out
The finished soup should be aromatic with dill and garlic, featuring a well-balanced broth that is deeply savory with a distinct, appetizing tang, and tender chunks of beef and root vegetables.