Description

A sweet, rich, and beautiful winter soup. Grain-free, GAPS-legal. Perfect comfort on a cold day!

Ingredients

Scale

Soup

3 Tbs beef tallow or ghee
1 medium onion, diced
2 cups chopped celery
2 cups diced carrots
1/4 tsp sea salt
3 cups chopped beets
4 cups shredded cabbage
14 oz canned (preferably in glass) diced tomatoes or 3 fresh tomatoes, diced
2 qts beef meat stock or bone broth
2 qts water
1 tsp dried dill weed
3 cloves garlic, crushed
2 Tbs apple cider vinegar
Juice from 1/2 lemon (2-3 Tbs)

Meatballs

3 lbs ground beef, or mixture of beef and pork
10 cloves of garlic, crushed
1 tsp black pepper
1/8 tsp ground cloves
1 1/2 tsp sea salt

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Instructions

Heat tallow in a large stock pot. Add onions, celery, and carrots to the pot. Sprinkle with 1/4 tsp salt and sauté onions, carrots, and celery until onions are translucent.

Meanwhile, make meatballs by mixing meatball ingredients thoroughly and making palm-sized balls.

Add beets, cabbage, and tomatoes to the pot and pour stock and water over the vegetables. Add meatballs. Bring pot to a gentle simmer. Cook until vegetables are tender and meatballs are cooked through, about 50-60 minutes depending on the size of your vegetable chunks. Turn the heat off.

Add crushed garlic cloves, apple cider vinegar, and lemon juice.

Serve with 24-hr sour cream, fermented vegetables or sauerkraut, fresh dill, beet kvass, or lemon slices if desired.

Notes

This recipe is suitable for GAPS Introduction diet Stage 5 and beyond.

If you need more time to prepare the meatballs, or you like them a bit more rare, you can add them after the soup has been simmering for 20-30 minutes.