Borscht Ukrainian Beet Soup

Instructions

1. 1

   In a large pot, combine beef, water, bay leaves, and 1 teaspoon salt. Bring to a boil, then reduce heat and simmer for 1.5 hours, skimming foam occasionally.

2. 2

   Remove beef from broth and set aside. Strain broth through a fine-mesh sieve and return to pot.

3. 3

   Heat vegetable oil in a large skillet over medium heat. Add grated beets and cook for 10 minutes, stirring frequently.

4. 4

   Add vinegar and sugar to beets, mix well, and cook for another 5 minutes. Set aside.

5. 5

   In the same skillet, sauté onion until translucent, about 5 minutes. Add carrots and cook for 3 minutes more.

6. 6

   Add garlic and tomato paste to vegetables, cook for 1 minute until fragrant.

7. 7

   Return beef to the strained broth and bring to a simmer. Add sautéed vegetables and cooked beets.

8. 8

   Add potatoes and cabbage to the pot. Simmer for 20-25 minutes until potatoes are tender.

9. 9

   Stir in fresh dill and season with salt and pepper to taste. Remove bay leaves.

10. 10

    Let soup rest for 10 minutes before serving. Serve hot with a dollop of sour cream and fresh dill garnish.