Russian Soup with Meat

Cut the fatty beef into bite-sized chunks, removing excess fat if desired. Bring the 3 quarts of water to a boil in a large pot and add the meat, skimming off any foam that rises to the surface.

Peel and dice the onion, carrot, parsley root, and red beet into small, uniform pieces. Cut the cabbage into thin strips and slice the green pepper into rings.

After the meat has simmered for 20 minutes, add the diced onion, carrot, and parsley root to the broth.

Dice the tomatoes and add them along with the red beet to the pot. Stir well to combine.

Add the cabbage strips, green pepper rings, and beans to the pot. Season with salt to taste.

Simmer the soup uncovered for 40-50 minutes, or until the vegetables are tender and the beef is cooked through. The soup should be rich and flavorful at this stage.

Stir in the chopped fresh parsley and dill just before serving. Taste and adjust seasoning with additional salt as needed.

Ladle the hot soup into serving bowls and top each portion with a generous spoonful of sour cream before serving.