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Use a small sharp knife to cut a shallow cross in the base of each tomato. Place in a heatproof bowl and cover with boiling water. Set aside for 2 minutes to stand. Use a slotted spoon to transfer to a plate. Set aside to cool slightly. Use your fingers to remove the skin. Quarter the tomatoes. Remove the seeds and discard. Coarsely chop the flesh.
Place the beef in a large saucepan. Pour over the cold water and 500ml (2 cups) of the stock. Add the onion, celery, carrot, parsley and bay leaves. Bring to the boil over high heat. Reduce heat to low. Simmer, skimming the surface occasionally, for 3 hours or until the beef is tender. Set aside to cool slightly. Strain the liquid through a sieve into a large bowl. Reserve the beef and discard the vegetables.
Return the liquid to the saucepan and place over medium heat. Add the tomato, beetroot and remaining stock. Simmer for 1 hour or until the beetroot is tender.
Shred the reserved beef. Add the beef and cabbage to the pan. Simmer for 20 minutes or until the cabbage is tender. Stir in the vinegar and sugar. Season with salt and pepper. Ladle among serving bowls. Top with sour cream and dill to serve.