Borscht

Ingredients

• 1 lb beef chuck roast
• 3 medium beets
• ½ head cabbage
• 2 medium carrots
• 2 medium potatoes
• 1 medium onion
• 3 cloves garlic
• 14½ oz canned diced tomatoes
• 6 cups beef broth
• 2 tbsp apple cider vinegar
• 1 tsp sugar
• 1 bay leaf
• ¼ cup fresh dill (optional)
• ½ cup sour cream (optional)
• 2 tbsp vegetable oil
• 1 tsp salt
• ½ tsp black pepper

Steps

1. Cut beef into 1-inch cubes. Peel and julienne beets and carrots. Shred cabbage. Dice potatoes and onion. Mince garlic.
2. Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown beef cubes on all sides, then remove and set aside.
3. Add onion to the pot and cook until softened, about 5 minutes. Add carrots, beets, and garlic, cooking for another 5-7 minutes until slightly tender.
4. Return beef to the pot. Add beef broth, diced tomatoes, bay leaf, apple cider vinegar, sugar, salt, and pepper. Bring to a boil, then reduce heat, cover, and simmer for 45 minutes.
5. Add potatoes and cabbage to the pot. Continue to simmer, covered, for another 20-25 minutes, or until vegetables are tender and beef is very tender.
6. Remove bay leaf. Taste and adjust seasonings if necessary. Ladle hot borscht into bowls.
7. Garnish each serving with fresh dill and a dollop of sour cream, if desired.