Borscht

INGREDIENTS

• 1 lb (450 g) beef chuck or stewing beef, cut into cubes
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 large beets, peeled and chopped
• 2 carrots, peeled and chopped
• 2 potatoes, peeled and chopped
• 1/2 head cabbage, chopped
• 1 can (14.5 oz) diced tomatoes
• 4 cups (960 ml) beef broth or water
• 1 tablespoon (15 ml) red wine vinegar
• 2 bay leaves
• 1 teaspoon (5 g) salt
• 1/4 teaspoon black pepper
• Sour cream and fresh dill, for serving

RECIPE

1. In a large pot or Dutch oven, brown the beef over medium-high heat until nicely seared. Remove the beef and set aside.
2. In the same pot, sauté the onion and garlic until the onion is translucent.
3. Add the beets, carrots, potatoes, and cabbage to the pot, along with the canned tomatoes and beef broth or water.
4. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 1-2 hours or until the vegetables are tender.
5. Add the beef back to the pot and simmer for an additional 15-20 minutes, or until the beef is cooked through.
6. Stir in the red wine vinegar, bay leaves, salt, and black pepper. Adjust seasonings to taste.
7. Serve the Borscht hot, topped with a dollop of sour cream and a sprinkle of fresh dill.