Borcht

Preparation

• 1
  In a large pot seal the beef in the oil until all sides are nicely browned. Remove the beef from the pot leaving the oil and set to one side
• 2
  On the same oil sauté the carrots and onions until the onions are translucent. Add the garlic and herbs and sauté for an additional 2 minutes
• 3
  Deglaze the pot with the vinegar
• 4
  Add the meat back to the pot and season. Add the water and bring to boil over a high heat. Once it begins to boil reduce the heat and simmer for two hours until the meat is tender
• 5
  Add the beets, potatoes and cabbage and simmer for an additional 40 minutes. Season with a tablespoon of vinegar (or to taste) and salt and pepper
• 6
  Pour the soup into bowls and garnish with a dollop of sour cream and some fresh dill.