Borscht

• 3 large beets, peeled and grated
• 1/2 head cabbage, shredded
• 1 lb beef stew meat, cubed
• 3 potatoes, peeled and diced
• 8 cups water or broth
• sour cream for serving

Instructions

1. 1

   In a large soup pot, brown the beef chunks in oil. Add water and bring to a boil. Skim off foam, cover, and simmer for 45 minutes.

2. 2

   Add the grated beets and cook for another 10-15 minutes.

3. 3

   Stir in the potatoes, carrots, and onions. Cook for 10 minutes.

4. 4

   Add the shredded cabbage and tomato paste. Simmer until all vegetables are tender.

5. 5

   Season with vinegar, sugar, salt, pepper, and garlic. Simmer for 5 more minutes.

6. 6

   Remove from heat. Serve hot with a dollop of sour cream and fresh dill.