Fresh yet comforting, tangy, rich, and aromatic – a dish that perfectly represents cuisine from Eastern Europe.
- Olive oil
- 1 pound beef eye of round steak, cut into bitesize pieces (substitute any stew meat if you can’t find eye of round, but keep in mind that cooking times will vary)
- Salt and black pepper to taste
- 1 large onion, diced
- Half a stick of celery, diced
- 4 cups water, or use veggie or beef broth for more flavor
- 1 bunch or more of fresh dill, roughly chopped, divided
- 1 red bell pepper, diced
- 1 large parsnip, peeled and cut into bitesize pieces
- 4 large potatoes, peeled and cut into bitesize pieces
- Sour cream to garnish
- Heat a glug of olive oil in a soup pot or dutch oven over medium-high heat.
- Meanwhile, season the beef with salt and black pepper to taste. Once the oil is hot, add the beef to the pot, and brown on all sides.
- Once the beef is browned, reduce the heat to medium, add the diced onion and celery, and cook until they begin to soften.
- Add the water or broth to the pot, along with half the fresh dill. Scrape the bottom of the pot with a wooden spoon to loosen all the delicious browned bits. Bring it to a boil, then reduce the heat to a simmer, cover and cook until the meat is almost tender – about 1 1/2 hours.
- When the meat is almost tender, add in the bell pepper, parsnip, and potatoes. Continue cooking until the meat is luxuriously tender, and the potatoes and parsnips are cooked through – about another 30 minutes.
- Taste the soup and adjust the seasoning just as desired.
- Stir in most of the remaining fresh dill, saving a bit for garnish.
- Dish up the soup, garnish with a dollop of sour cream and dill, and enjoy! Yumm!
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
- Category: Entree
- Cuisine: Romanian
Keywords: beef, soup