This is a family recipe, a comforting and flavorful hamburger soup passed down from the creator's dad. It's described as not the easiest dish, but well worth the time and effort to make.
1. Season bone marrow bones and oxtail with olive oil and rub. Place them in the oven preheated to 350°F (175°C) and roast until the juices run clear, and they are brown and golden.
2. While the bones are roasting, slice all your vegetables (onions, garlic, celery, carrots, beets, beet leaves, sundried tomatoes) and bacon. To a large pot, add your sliced bacon over medium-high heat. Fry for a few minutes until it renders some fat.
3. Add the sliced onions and garlic to the pot with the bacon. Once they are fragrant, add the ground beef.
4. Add the seasonings (salt, pepper, smoked paprika, dry mustard, bay leaves) to the ground beef and fry until it is browned. Once browned, add the 7 cups of hot water.
5. Once the mixture is boiling, add the roasted marrow bones, oxtail, canned chopped tomatoes, tomato sauce, tomato paste, and beef base. Stir everything to combine.
6. After combining, add the chopped beets to the soup. Cook for about 10 minutes to allow them to soften.
7. Next, add the carrots, sundried tomatoes, and pasta. Cook the pasta according to package directions, typically around 8-12 minutes.
8. Carefully remove the marrow bones and oxtail from the pot. Cut the meat from the oxtail and return the shredded meat back into the pot.
9. Turn off the heat and then add the celery, beet leaves, and dill. This ensures they remain crunchy. Stir to combine all ingredients.
10. Serve the soup hot, topped with sour cream and more fresh dill.
