4- 6 piece chuck beef short ribs
3 table spoons of butter
5 Small Potatoes cut in cubes
1/2 Small Cabbage
1 table spoon tomato paste
1 table spoon of ketchup
2 cups tomato/veggie juice
8 -12 cups water
1 beats shredded
1/2 bell pepper sliced ( optional) add to the pot with cabbage if you would like to use it
1 carrot shredded
1 can of chili beans or kidney beans
2 table spoons of dill
2 table spoons of parsley
1/2 cup of Peperoncini juice
3 cloves of garlic
2 bay leafs.
1 tea spoon adjika ( optional)
Sauté beef short ribs with creole seasoning on each side with butter.
Add tomatoes paste, ketchup, adjika and garlic . Mix all together and add tomato juice.
Add water, season it well to taste, you can also add some more creole seasoning. Boil for 1 hour and 30 min or until the meat gets tender.
In a separate skillet sauté shredded carrots, chopped onions and thinly sliced beets. Once veggie are tender add to the pot.
Add beans( make sure you rinse your canned beans well before adding it to the pot )
Fine chop cabbage, add to the pot and cook for 5 min.
Add Peperoncini juice, chopped dill and parsley. Cook for additional 10 min. Serve with a tea spoon of sour cream if you would like.