Ingredients

Instructions

1. 1

   In a large soup pot, add the beef cubes and broth. Bring to a boil, skim off any foam, cover, and reduce heat to low. Simmer for about 60 minutes until the beef is tender.

2. 2

   While the beef cooks, heat vegetable oil in a large skillet over medium heat. Add the diced onions and cook until translucent, about 5 minutes.

3. 3

   Add the grated carrots and half of the grated beets to the skillet. Sauté for another 5-7 minutes until soft.

4. 4

   Stir in the tomato paste and a splash of the beef broth into the skillet. Cook for 2 minutes to deepen the flavor, then set aside.

5. 5

   Once the beef is tender, increase the heat to medium. Add the cubed potatoes to the pot and cook for 10 minutes.

6. 6

   Add the shredded cabbage and the remaining raw grated beets (this helps keep the soup red) to the pot. Cook for 5 minutes.

7. 7

   Stir in the sautéed vegetable mixture from the skillet. Add the lemon juice (or vinegar), minced garlic, salt, and pepper.

8. 8

   Simmer everything together for another 5-10 minutes until all vegetables are tender.

9. 9

   Remove from heat and let the soup rest for 15 minutes to allow flavors to meld.

10. 10

    Serve hot with a generous spoonful of sour cream and chopped fresh dill.