6 beets, diced
1 head savoy cabbage, shredded
16 ounces chopped tomatoes, drained, liquid discarded
1 leek, diced
1 rutabaga, diced
1 onion, diced
2 carrots, diced
3 ribs celery, diced
1 tbs. juniper berries
1 tbs. Peppercorns
1 tbs. coriander seed
4 tbs. minced dill
2 sprigs oregano leaves
2 tbs. minced parsley
1 cup red wine
1/4 cup red wine vinegar
Sugar to taste
8 cups “short rib beef stock,” see below
3 tbs. Butter
Melt the butter in a large pot and add the herbs, spices and vegetables. Cook until glassy and aromatic. Add the tomatoes and wine, reduce to a simmer by 50%.
Add the stock and simmer uncovered for 1 hour. Season with the vinegar and sugar to taste.
Dice and add the reserved beef. Season soup. Serve.
Short Rib Beef Stock
6 pounds beef short ribs
1 cup red wine
8 cups chicken or beef stock
1 tbs. vegetable oil
Heat the oil in a large sauté pan over medium heat and brown the ribs. Place ribs in a large nonreactive pot and cover with the wine and stock.
Bring to a boil, reduce heat to a simmer. Loosely cover with foil and place in a 325 degree oven for 90 minutes. Test for tenderness and strain away stock for use later. Slip bones off the ribs, discard.
Trim off connective tissue and reserve meat for use later.
