Borscht with Beef

Ingredients

• 300 g Beef chuck, cubed
• 2 medium Beets, grated
• 200 g Cabbage, shredded
• 1 large Potato, diced
• 1 medium Carrot, grated
• 1 medium Onion, diced
• 1 tbsp Tomato paste
• 1.2 L Beef broth
• 1 tbsp White vinegar
• 2 cloves Garlic, minced
• 4 tbsp Sour cream
• 2 tbsp Fresh dill, chopped
• 1 Bay leaf(optional)
• to taste Salt and black pepper

Instructions

1. 1

   Prep all vegetables: grate the beets and carrot, shred the cabbage, dice the potato and onion, and mince the garlic (about 20 minutes).

2. 2

   In a large pot, brown the beef cubes over medium-high heat for 5 minutes, then add the onion and cook 3 minutes more.

3. 3

   Add the broth, bay leaf, and a pinch of salt. Bring to a boil, then simmer covered for 30 minutes until the beef starts to tenderize.

4. 4

   Add the beets, carrot, tomato paste, and vinegar. Simmer 15 minutes.

5. 5

   Add the potato and cabbage and simmer 10-12 more minutes, until vegetables are tender.

6. 6

   Stir in the garlic, season with salt and pepper, and let rest off heat for 5 minutes. Serve hot with a dollop of sour cream and a sprinkle of fresh dill.