Keto Russian Cabbage Soup (Shchi)

Ingredients

• 1.5 lb Beef chuck, cubed
• 1 medium head Cabbage, shredded
• 1 large Onion, chopped
• 2 medium Carrots, chopped
• 2 stalks Celery stalks, chopped
• 2 tbsp Tomato paste
• 8 cups Beef broth
• 2 tbsp Apple cider vinegar
• 2 Bay leaves
• 2 tbsp Olive oil
• 1 tsp Salt
• 1/2 tsp Black pepper
• 2 tbsp Sour cream (for serving)

Instructions

1. 1Place a 6-quart heavy-bottomed pot or Dutch oven on the stove over medium-high heat (350°F/175°C). Add the 2 tablespoons of olive oil. Once the oil is shimmering, carefully add the 1.5 lb of beef chuck, cubed. Brown the beef on all sides, about 5-7 minutes total. Use a slotted spoon to remove the browned beef from the pot and set it aside on a plate.
2. 2Reduce the heat to medium (300°F/150°C). Add the 1 large onion, chopped, the 2 medium carrots, chopped, and the 2 celery stalks, chopped, to the pot. Cook, stirring occasionally, until the vegetables begin to soften, about 5-7 minutes. Stir in the 2 tablespoons of tomato paste and cook for 1 minute more, stirring constantly until it darkens slightly.
3. 3Return the browned 1.5 lb of beef chuck to the pot. Pour in the 8 cups of beef broth. Add the 1 medium head of cabbage, shredded, the 2 bay leaves, the 2 tablespoons of apple cider vinegar, the 1 teaspoon of salt, and the 1/2 teaspoon of black pepper. Stir everything to combine.
4. 4Increase the heat to high and bring the soup to a rolling boil. Once boiling, immediately reduce the heat to low (200°F/95°C), cover the pot, and let it simmer gently for at least 1 hour, or until the beef is fork-tender. Check occasionally to ensure it is simmering and not boiling rapidly.
5. 5Carefully remove and discard the 2 bay leaves from the pot. Ladle the hot soup into individual bowls. Top each serving with a dollop of the 2 tablespoons of sour cream before serving.

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