Ingredients
- Beef (1 lb | 450 g)
- Yellow onion, chopped (1)
- Carrots, peeled and shredded (3)
- Tomatoes, peeled and diced (2-3)
- Bay leaves (4)
- Pepper peppercorns (5)
- Beet, peeled and shredded (1)
- Tomato paste (1 tbsp)
- Red wine vinegar (2 tbsp)
- Sugar (1 tsp)
- Potato, peeled and shredded (1)
- Cabbage, chopped (1/2)
- Garlic clove (1)
- Salt to taste
Instructions
1. In a large pot, combine beef and water (approx. 3.5 L, or 3.7 qt). Simmer for at least 1 hour until the meat is tender. Add salt to taste after skimming the froth.
2. While the beef is simmering, sauté onion, carrots, and tomatoes. Add the mixture to the pot when the meat is ready. Then add bay leaves and pepper peppercorns.
3. Meanwhile, in a different skillet, sauté shredded beet with 4-5 tbsp of beef broth, tomato paste, and vinegar (helps to keep a bright color). Transfer the mixture to the pot and add sugar. Cook for a few minutes.
4. Add shredded potato and cook for 10 more minutes.
5. Add cabbage and cook for 5 minutes.
6. Press a garlic clove into the pot, stir to combine. Cover and turn off the heat.
7. Serve with sour cream and chopped dill.
