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Ingredients

The ingredients are:

1/3 cup bacon fat (can use oil)
2 pounds beef sirloin (sliced into about 1-inch cubes)
18 ounces potatoes (3 potatoes, peeled and chopped)
45 ounces beets (5 large beets, peeled, sliced or chopped, use only fresh beets!)
10 cups water, divided
2 medium yellow onions, chopped
6 large garlic cloves, minced
1 can (6 ounce) tomato paste
1/2 teaspoon crushed red pepper flakes (or to taste)
1/2 pound carrots (2 large carrots, peeled and chopped or sliced)
2 stalks celery, finely diced
2 pounds cabbage, diced (1 medium green or red cabbage)
1 (28 ounce) can stewed tomatoes ( with juice, do not substitute diced canned tomatoes)
1 can (10 ounce) condensed tomato soup (undiluted - even better, use 2 cans!)
4 cups beef broth
2 to 4 teaspoons fresh dill weed (optional or to taste)
2 tablespoons cider vinegar
2 tablespoons brown sugar (or to taste)
Seasoned salt and freshly ground black pepper (or white salt)

Step 1: Heat bacon fat or oil in a Dutch oven or large pot over medium heat; add in the beef cubes and brown well on all sides, remove to a bowl (leave the fat in the pot).
Step 2: In a separate cooking pot add in diced potatoes, sliced beets and 5 cups water (making certain to use enough water to cover the veggies) bring to a boil and cook over medium heat, cooking until just fork-tender (about 10-15 minutes do not overcook as they will cook more in the soup).
Step 3: Using a slotted spoon remove the potatoes and beets to a bowl; set aside (do not discard the cooking water from the potatoes and beets).
Step 4: Hile the potatoes and beets are cooking add the onions and chili flakes to the pot; cook for 5 minutes or until the onions are softened, stirring constantly (adding in the garlic about the last 2 minutes of cooking).
Step 5: Add in the tomato paste; cook stirring for 1 minute.
Step 6: Add in carrots, celery, cabbage and all the water from the cooked potatoes and beets.
Step 7: Add in the remaining 5 cups water, 4 cups beef broth, the browned beef, cooked potatoes and beets, stewed tomatoes with juice, tomato soup, dill weed, cider vinegar, brown sugar, salt and pepper; bring to a boil, then reduce heat, simmer on low heat covered for about 1 hour or until the beef is very tender.
Step 8: If the soup is too thick add in a little more water.
Step 9: Adjust seasonings to taste.
Step 10: Ladle into bowls and top with sour cream.

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