Beef, Beet, and Cabbage Soup

I just saw this soup being made on Diners Dives and Drive-Ins (yes, DDD).  It looked sooooo yummy AND easy to make.  So, I watched, wrote, rewound, and wrote down the ingredients and any other observations to make this soup.  Of course, the amounts on each of these was not revealed, so that will be good guess work.  I also looked for similar recipes online and actually liked the addition of a few ingredients missing from the DDD recipe.  Soooooo, I'm going to Jenna-it up and see how it goes.  Luckily my husband likes anything with beets, anything with beef, anything with cabbage, and anything I make.  I will report back soon.


STOCK Ingredients
Chicken stock
Red beets, trimmed, peeled, and diced
Cabbage, chopped
Celery,diced
White onion,diced
Russet potatoes, diced
Ground, toasted caraway seeds
Garlic, minced
Salt
Pepper
Dill

Beef, combo of chuck sirloin and filet (or just chuck), cubed
Salt
Pepper

Sour Cream

In a large stock pot combine all stock ingredients above, cover and simmer for about 15-20 minutes.  While the veggies are cooking down, season beef with salt and pepper, and spread on a large rimmed baking sheet.  Seer beef at 400 degrees until beef is browned and releases juices.  Combine beef and the juices into the veggie stock.  Simmer for about 1-hour.  Serve hot with dollop of sour cream on top and some fresh bread.