Classic Ukrainian Borscht with Beef

Prepare the Broth

1. 1Place the beef in a large pot with water, bay leaves, and peppercorns. Bring to a boil, then reduce heat, skim off any foam, and simmer for 1.5-2 hours or until the beef is tender.
2. 2Remove the beef from the pot, shred or cut into bite-sized pieces, and set aside. Strain the broth and return it to the pot.

Sauté Vegetables

1. 1In a large skillet, heat vegetable oil over medium heat. Add chopped onions and sauté until translucent, about 5 minutes.
2. 2Add shredded carrots and sauté for another 5-7 minutes until softened.
3. 3Stir in shredded beetroot, tomato paste, vinegar, and sugar. Cook for 10-15 minutes, stirring occasionally, until the beetroot is tender and its color has intensified. This preserves the vibrant color.
4. 4Add minced garlic and cook for 1 minute more until fragrant.

Assemble Borscht

1. 1Add diced potatoes to the simmering beef broth. Cook for 10 minutes.
2. 2Stir in the shredded cabbage and continue to cook for another 5-7 minutes.
3. 3Add the sautéed beetroot and vegetable mixture to the pot along with the shredded beef. Bring everything to a gentle simmer.
4. 4Season with salt and black pepper to taste. Simmer for an additional 10-15 minutes to allow the flavors to meld.

Serve

1. 1Ladle the hot borscht into bowls. Serve with a generous dollop of sour cream and a sprinkle of fresh dill.