Borscht With Beef Recipe

Ingredients

- 500g of beef (preferably chuck or brisket) - 3 medium beets, peeled and grated - 1 large onion, chopped - 2 medium potatoes, diced - 1/2 head of cabbage, shredded - 2 carrots, grated - 3 tomatoes, peeled and chopped (or 1 can of diced tomatoes) - 3 tablespoons of tomato paste - 8 cups of beef or vegetable broth - 3 cloves of garlic, minced - Salt and pepper to taste - Fresh dill and sour cream for serving

Instructions

1. In a large pot, brown the beef chunks over medium heat, seasoning with salt and pepper. Once browned, add enough water to cover the meat and bring to a boil. Reduce heat and simmer for about 1.5 hours, or until the beef is tender. 2. Remove the beef and let it cool. Then, shred or cut the beef into small pieces. Strain the broth and set aside. 3. In the same pot, sauté the onion, carrots, and beets until they start to soften. Add the tomato paste and continue to cook for about 5 minutes, stirring frequently. 4. Add the diced potatoes, chopped tomatoes, shredded cabbage, and the reserved beef broth. Bring the mixture to a boil and then reduce the heat to simmer. 5. Return the beef to the pot, add the minced garlic, and let the soup simmer for another 30 minutes. 6. Season the borscht with salt and pepper to taste. Serve hot, garnished with fresh dill and a dollop of sour cream.